White is the most popular choice for this.

Icing christmas cake ready roll. Web how to roll ready to roll icing and cover a cake when you take the icing out of the pack, at first it can feel a little tough, which is why kneading it first will give. You want the icing layer to be at least ¼ inch thick when rolled. At this stage, stop adding any more sugar and whisk with an electric whisk for 10 minutes or until the icing stands up.

Almond paste 2 x 200g packets shamrock ground almonds 200g/7oz icing sugar 200g/7oz shamrock golden caster sugar 2 small eggs few drops almond essence 2 tsp brandy, whiskey, sherry or rum ready made almond paste 2 x 250g packets of shamrock almond marzipan will completely cover a 20cm/8 cake Web how to marzipan and ice a christmas cake: Perfect for this year's christmas parties, or to share with family and friends.

Dust the ball of marzipan with icing sugar too. But no one turns away a slosh of custard ! Usually christmas cakes need to be started the day before, with overnight soaking of.

Brush water all over the surface of the marzipan. Dust a work surface with the cornflour or icing sugar and roll the icing out to a circle a bit bigger than the cake board and about 3mm. Web knead the icing on a surface lightly dusted with icing sugar until pliable.

You may wish to feed and store your christmas cake before adding the icing layers. Brush all of the exposed surfaces of the cake with 1/4 cup warmed and strained apricot jam. Heat the jam with a splash of water and push it through a sieve.

Combine the flour, cocoa and baking powder; Dust your work surface with icing sugar to make sure the ready to roll icing doesn’t stick to the surface. Let the cake dry in a cool but not cold.