Icing query

Is it a Christmass cake?

Fruitcakes or Chrimas cakes in the UK are often wrapped in marzipan and then frosted. It's rarely done in the US.

Oh pshaw, on Wed 29 Nov 2006 04:06:17p, Mary meant to say...

Thanks Wayne, I didn't realise it was a uk thing. Can I assume that wedding cakes in the US are sponge with frosting? I guess this rules out 3 tier w/cakes? as I assume sponge wouldn't take the weight. Newsgroup Uk.food+drink seems to be pitched more toward restaurant food, but I think I'll repost it there. Thanks anyway.

Bertie

Oh pshaw, on Thu 30 Nov 2006 05:32:55a, Bertie Doe meant to say...

You're welcome... Most US wedding cakes I've seen are some form of butter cake, and it seems that people are ordering many variations in flavors/types. Most are tiered cakes.

Could you try a fondant instead of marzipan? I've never made one, so I can't offer a recipe, but the textures seem similar and I believe fondant keeps well (although perhaps not three weeks).

Just a thought--perhaps a more experienced baker could offer an opinion on whether this would work. Good luck!

Oh pshaw, on Thu 30 Nov 2006 03:08:50p, Chari meant to say...

Yes, a rolled fondatant is a good choice to enclose the cake.

I would think fondant would work well- it would seal it to keep air out. Butter based icing would be rancid by then. You could make your own fondant and flavor it with whatever floats your boat.

Thanks Chari, Wayne and Merryb for the heads up on fondant, with a few drops of vanilla will do the trick. I've found out that Royal Icing/frosting (egg whites and sug) will keep for weeks. Add a tsp of glycerine will stop it setting like concrete. Where would we be without newsgroups. Thanks again. Bertie

Update : my wife decided that it would be less hassle to buy a shopmade marzipan. The cake is covered with both m/pan and royal icing. Half tsp of glycerine to 1lb of icing sug and 3 egg whites, have given a nice softish finish. Although it will harden a bit over the next month. I know you are supposed to wait a week between the two layers, to stop the yellow leetching thru' - bur can't wait. Taste changes over time and possibly, my wife's childhood dislike for marzipan may have altered. If she now likes the taste, I will use homemade m/pan on the next project:- Batenburg cake, but with the m/pan outer layer, covered in quarter inch of choc frosting. Question is : what proportion of chocolate to icing sugar, will give a texture that's not too hard or brittle and will I need to add half tsp glycerine, as per yesterday's royal icing? TIA Bertie

Delia Smith (UK celebrity chef) has handy info