Cinnamon Posted December 12, 2010 Author Share Posted December 12, 2010 The Lock & Lock cake box if fab...massive,has a handle & is perfect for Christmas cakes http://www.johnlewis.com/176023/Style.aspx Quote Link to comment Share on other sites More sharing options...
MummyHen Posted December 12, 2010 Share Posted December 12, 2010 I finally got round to adding the marzipan, will have to ice one of the cakes on Wednesday as Thursday is when I visit mum to presi swap I have Lock & Lock cake boxes, I got mine from Lakeland Quote Link to comment Share on other sites More sharing options...
Mercedes55 Posted December 12, 2010 Share Posted December 12, 2010 I just got back from John Lewis, didn't even give it a thought to look there for a big container as I was frantically trying to find some firework type cake candles as it's my son's Birthday tomorrow and I thought it would be nice to put a candle with some wow factor on it instead of the usual paltry ones the shops sells. For now my Christmas cake is having to sit under a tea towel in the spare bedroom as I just don't have anything big enough to put it in Quote Link to comment Share on other sites More sharing options...
chickencam Posted December 15, 2010 Share Posted December 15, 2010 I put marzipan on mine on Sunday. I levelled the top first as I always do so that we can have a pre-Christmas nibble. This year my cake seems dry, I am a bit worried that it has only dried out in the middle rather than cooking properly. It doesn't taste quite right either. I was really upset and nearly threw it away. OH stopped me told me it was because I had a cold and it tasted fine to him so did the children. I am still not happy but time will tell Quote Link to comment Share on other sites More sharing options...
C&T Posted December 16, 2010 Share Posted December 16, 2010 I put the marzipan on my cake today. Once again was quite a learning curve as I haven't worked with marzipan for years. I cheated and bought the stuff that is already made and rolled out. Still took me ages getting the folds out on the edges though. Now it's on the cake board of course it doesn't fit in the cake tin, so I've looked at the Delia website and she advises putting a clean tea towel over the cake and leaving it like that. I'm not sure how long to leave it for and when to ice it Normally just a day or two - enough for the Marzipan to dry out, so as not to "stain" the white icing you put on top (assuming you are using white icing!!). You don't really want it in a cake tim at this point, as it won't dry out properly. The cake will be fine, as it is covered in the marzipan, so it won't dry or anything. One tip to make the icing stick to the marzipan is neat vodka... Brush it on the marzipan as you apply the icing, the icing will stick, but it leaves no taste and dries out completely, unlike jam. Not great if you going for an alcohol free cake, but otherwise it is fine! Quote Link to comment Share on other sites More sharing options...
Chicken shack Posted December 17, 2010 Share Posted December 17, 2010 As promised here is my very burnt Delia Smith Christmas cake. I wrote a very polite letter to Waitrose but although they were sympathetic they said not in so many words that the recipe is fool proof. Not when I am cooking:!: Even the chickens turned their nose up at it. Quote Link to comment Share on other sites More sharing options...
C&T Posted December 17, 2010 Share Posted December 17, 2010 Wow - that is slightly on the darker side!! Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted December 17, 2010 Share Posted December 17, 2010 Oh my word, that really IS burnt . What a shame . Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 17, 2010 Share Posted December 17, 2010 Oh heck that really is one burnt cake! I've bought my board & will get my marzipan & icing tomorrow. I'm debating whether to fully ice or just do the top. I fancy making mini snowmen out of icing for the top. Emma.x Quote Link to comment Share on other sites More sharing options...
Mercedes55 Posted December 18, 2010 Share Posted December 18, 2010 Oh dear that really is quite burnt isn't it, what a shame I have been back to John Lewis and bought the Lock & Lock box as they had 20% off. Still haven't gotten around to putting the icing on the cake yet though Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 18, 2010 Share Posted December 18, 2010 Oh gosh. Expensive. Quote Link to comment Share on other sites More sharing options...
MummyHen Posted December 18, 2010 Share Posted December 18, 2010 I iced one of mine today - not much else to do, other than bake, as the snow has been deep here. Not very original in the design - but I like it; couldn't get the rolling lines out - never mind Used vodka as suggested by C&T to stick the icing down - thanks for the tip Quote Link to comment Share on other sites More sharing options...
Chicken shack Posted December 18, 2010 Share Posted December 18, 2010 Show off Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted December 18, 2010 Share Posted December 18, 2010 125 TO 130c I have not cooked a cake in it before as it cooks everything so fast. Give me an old fashioned oven anytime. What temperature did you use? What has upset me the most is that I used the beautifull eggs that my girls gave me, what a waste. I am going to write to Waitrose as I am so angry. There is a recipe on here in the all things nice for mrs clucks mothers fruit cake and I always add treacle and nuts and cherries and its foolproof = I use a fan oven and turn it down about 10 degrees and keep an eye on it and turn it down further if needed - its a lovely cake - I use port in it for the liquid too - nice boozy cake Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 18, 2010 Share Posted December 18, 2010 Lovely cake You can use a polisher for getting the lines out of icing - it's a flat piece of plastic that smooths the icing. I bet those lines don't show much in most lights anyway, it looks lovely. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted December 18, 2010 Share Posted December 18, 2010 That looks very professional . I think I'll be doing the same design (perhaps tomorrow)! Quote Link to comment Share on other sites More sharing options...
MummyHen Posted December 18, 2010 Share Posted December 18, 2010 Thanks you for all your nice comments. Lesley thanks for the tip about the polisher - never heard of them so will have to look out for them Here’s my second cake - I'm not very imaginative - I did try to do some icicles in the spare icing but they didn't come out very well so had to resort to the cutters I had. Quote Link to comment Share on other sites More sharing options...
Chicken shack Posted December 19, 2010 Share Posted December 19, 2010 Rub it in why don't you? Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 19, 2010 Share Posted December 19, 2010 Mines been marzipaned. I went for the all over iced look, not just the top. Got an icing idea for mine. My cake isn't truly round as I used elastic bands to secure the paper & foil during storage - it's made dents! Have filled it a bit with marzipan where the dents were - so I might get away with it. Emma.x Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted December 19, 2010 Share Posted December 19, 2010 I did the all-over look too but made a bit of a mess of cutting it at the bottom . Lots of patching done which will hopefully be covered by the icing . Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 19, 2010 Share Posted December 19, 2010 It will be fine! At the end of the day it's meant to look handmade. That's my excuse anyway & I used to do this as a Saturday job! Emma.x Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 19, 2010 Author Share Posted December 19, 2010 Soooooooooooooo,I am embarking on decorating mine today. How do you get such a nice round of marzipan & icing? Do you use the bottom of the tin you cooked it in as a template? Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 19, 2010 Share Posted December 19, 2010 What you can do is..glaze the base of your cake ( most flat) & lay on the rolled out marzipan. Cut round then flip over. Then roll out a marzipan strip cut perfect to a long rectangle & gently wrap round your glazed cake side. You then use your finger to smoth the joins & seams. Such a faff, hence the reason I bought ready rolled marzipan & flopped it over hoping for the best. Ha ha. You don't see the marzipan anyway. Emma.x Quote Link to comment Share on other sites More sharing options...
Mercedes55 Posted December 19, 2010 Share Posted December 19, 2010 Those iced cake pics are just gorgeous. I haven't heard about icing polishers either and I guess it's a bit late to try going out to buy one now. I may try and ice mine this afternoon and just hope for the best Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted December 19, 2010 Share Posted December 19, 2010 About to ice my cake (with ready rolled icing ). I don't have any vodka - would Peach Schnapps work or would it be too alcoholic (bearing in mind my 16 year old who doesn't drink (yet!) will be eating it ). If not, I can just use water, can't I? Quote Link to comment Share on other sites More sharing options...
