drcara Posted September 14, 2010 Share Posted September 14, 2010 Just a query really. When do you all start making your Christmas cakes? Do you think there is an ideal time? I'm intending to do a job lot mid October. Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 14, 2010 Share Posted September 14, 2010 It is usually at the end of October or just into November when I do mine. I rarely make it on Stir Up Sunday which i think is the 3rd Sunday in October???? Quote Link to comment Share on other sites More sharing options...
Chickendoodle Posted September 15, 2010 Share Posted September 15, 2010 I always do mine the day the clocks go back! Quote Link to comment Share on other sites More sharing options...
Christian Posted September 15, 2010 Share Posted September 15, 2010 I am starting mine next week, but I do have several to bake! Have usually done them by the end of October. Quote Link to comment Share on other sites More sharing options...
quickcluck Posted September 17, 2010 Share Posted September 17, 2010 I do mine quite late as I do a fairly light cake so only needs 'feeding' for a month or so Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted September 21, 2010 Share Posted September 21, 2010 I will do mine at the begining of October - in my case it depends when my days off are and when I have sufficient eggs. Bumble and co tend to wind down production towards the end of October so I try to get the puds and cakes made before they stop altogether for the winter. Quote Link to comment Share on other sites More sharing options...
Purplemaniacs Posted September 21, 2010 Share Posted September 21, 2010 I make mine in the half term holiday, so end of October. Chrissie Quote Link to comment Share on other sites More sharing options...
Krysia Posted September 22, 2010 Share Posted September 22, 2010 I'm planning to start soaking my fruit for the pud and cake this weekend if all goes to plan Quote Link to comment Share on other sites More sharing options...
Forestchook Posted September 24, 2010 Share Posted September 24, 2010 Hi, For many years our christmas cake always got made very late, i.e in the week before christmas (normally Christmas eve or the day before ). It's almost become a tradition to ice it at about midnight on Christmas eve! Needless to say our cakes have always been a bit heavy. Last year we tried a different recipe though and even though we still made it fairly late it was okay. It was a gluten free recipe and I don't think its meant to be kept and fed like our normal recipe. N Quote Link to comment Share on other sites More sharing options...
C&T Posted September 27, 2010 Share Posted September 27, 2010 Does anyone make mini cakes, i.e. a few inches square? I have a good recipe that I like for cakes - but no idea how long to cook them for, or temperature etc... Or maybe I should just do one big one and cut it up??? Thought be good for presents. Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted September 28, 2010 Share Posted September 28, 2010 I am intending to do some mini cakes for our elderly friends and relatives. I even have some mini cake boards! I am going to make a nice big square cake and cut it up just before I do the marzipan. Quote Link to comment Share on other sites More sharing options...
stehaggan Posted September 28, 2010 Share Posted September 28, 2010 I baked my first 8 mini christmas cakes last night will need to do some sample tasting tonight Quote Link to comment Share on other sites More sharing options...
Christian Posted September 29, 2010 Share Posted September 29, 2010 I make mini fruit cakes about 3" across for friends every year. Either wrapped up in brown paper like this - http://4.bp.blogspot.com/_mdwodzWeTi0/SxAPHglrp7I/AAAAAAAAA3k/ru3CpDadfvo/s1600/FRUITCAKES.JPG Or mounted onto silver cake board and then marzipanned (SP) and iced! Then wrapped in cellophane. Small Christmas cakes make nice presents as they are just the right aize, without still having to eat it in June. Quote Link to comment Share on other sites More sharing options...
C&T Posted September 30, 2010 Share Posted September 30, 2010 They look lovely Christian! I need to think about this - probably while OH is glued to the golf all weekend... Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 1, 2010 Share Posted October 1, 2010 Those cakes are so beautifully presented, what a lovely simple idea. Quote Link to comment Share on other sites More sharing options...
LJ's Chooks Posted October 5, 2010 Share Posted October 5, 2010 Christian they look fabulous!!! do they stay moist when they are small??? If they taste as lovely as they look...I think the recipe should be shared!!!!! that is such a lovely idea for family prezzies!!!! Quote Link to comment Share on other sites More sharing options...
Christian Posted October 5, 2010 Share Posted October 5, 2010 Well wrapped in parchment paper, they stay moist for months Quote Link to comment Share on other sites More sharing options...
stehaggan Posted October 5, 2010 Share Posted October 5, 2010 the tin trick has worked wonders... thanks for your advice christian... 16 down about another 30 to go ... the ladies at my mums charity shop will be impressed hehe x Quote Link to comment Share on other sites More sharing options...
