In the 10 years I’ve been with him, I’ve never known Hubs to have a proper birthday cake. He’s one of the lucky or unlucky people (depending on your viewpoint) who arrived on this earth just in time to interrupt Christmas Dinner. As this year was a significant birthday I wanted to make him a special cake. I subtly asked him many months ago as to what his dream cake was and set about making it. His brief was:
Victoria sponge and chocolate sponge with buttercream and topped with sugarpaste
Read more about 30th Classic Car Birthday Cake …
I’ve made various stollens over the years but always come back to this recipe as it’s the stollen I recognise. I spent some of my childhood growing up in Berlin and remember the Christmases there with fond memories. Nothing compares to their Weihnachtsmarkts of which there is over 50 spread all over the city. The smell of the glühwein, gingerbread, bratwurts and kartoffelpuffer intermingled with the crisp, cold winter air and, if you were lucky, the odd fleck of snow.
There are two ways of making stollen; with yeast or without yeast. This version doesn’t contain yeast and is the type I prefer. Read more about Stollen …
Part 1 – How to make your cake
Part 2 – How to marzipan your cake
This project started a couple of months ago when I promised one of my evening classes I would teach them how to decorate Christmas cakes. Today I finally finished decorating them. I really enjoyed this project and plan to given them away as presents, but right now don’t know which one I’m going to keep for us as I love them all for different reasons.
I have so many other decorating ideas, but only made 6 cakes so the other techniques will have to wait. They may be small cakes, but they still take a while to decorate. Each cake requires about 200g of sugarpaste. The four cakes covered in sugarpaste all use the covering method you can find on The Pink Whisk’s blog. I also brush the cake lightly with freshly boiled water to help the icing adhere. Usually I cover the board then cover the cake, this is personal preference. You don’t have to cover the boards at all, but I find it looks neater and I have a particular aversion to the Christmas themed foil boards. To stick the sugarpaste/sugar florist paste decorations to the cake I use either gin or vodka as it’s quick drying, less likely to stain and sticks well. You can also use water, but I find gin/vodka works better. All of these designs are simple and can be easily replicated. No special equipment needed apart from maybe the odd length of ribbon and a piping bag. The cakes were made using one of my favourite recipes, steeped in Sloe Gin, then covered in marzipan over a week ago.
Christmas Present Cake
This is probably my favourite cake. It is simply covered in red sugarpaste then decorated with a bow made from sugar florist paste. This is a type of modelling icing that has a finer, stretchier texture and allows you to roll it a great deal thinner than sugarpaste. It also sets very hard. Icing flowers you see for sale are made from this and while yes it is edible it’s used more for decoration. I love working with sugar florist paste. Unless you are going to be using a lot just buy white florist paste and colour your own.
Read more about The Baked Bean Tin Christmas Cake Project – pt 3 …
Your baked bean tin cakes should be nicely fed now so it’s time to get covering them in marzipan. You need to leave at least 24 hours between covering the cake marzipan and icing to allow the marzipan to dry and stop the oils from the marzipan leaching and spoiling the white icing. One of the reasons for covering a fruit cake in marzipan is to act as a foundation for the icing. It’ll help to hide the major lumps and bumps of the cake beneath.
Read more about How to marzipan baked bean tin Christmas cakes – Pt 2 …
The halls are beginning to get decked, the high streets are adorned with lights that are switched on by minor celebrities and tomorrow is the first Sunday in advent. Every household has its own traditions over the festive season, we have many. One being that I make a wreath to hang on the door during Christmas. Over the years they have evolved from a quite traditional wreath to last year’s alternative, yet still festive, creation. Read more about Brussel Sprout Wreath …