In which I finally ice my Christmas Cake...
So I made a Christmas Cake in November and never got round to finishing the icing. Luckily Christmas cake is well known for it's survivability and this one has been well fed with brandy.
- ½ a jar apricot jam
- 1 kg marzipan (1 kg will do an 8" square cake, ASDA this year sold a very tasty brandy marzipan so I used that)
- 500-750 g icing sugar
- 1 tsp glycerin
- 3 medium egg whites
- Place your egg whites in a bowl.
- A spoonful at a time mix in the sifted icing sugar.
- Continue adding icing sugar until the mixture falls slowly from a spoon.
- Using an electric whisk whisk for 10 minutes or until the icing forms stiff peaks.
- Add glycerine and whisk briefly.
- Using a large palette knife spread the mixture over the top and sides of the cake.
- Using a smaller knife make small peaks to create a festive snow scene look.
- Leave the cake out over night for the icing to harden.
If like me you foolishly did steps 1-4 above and then left the cake for over a month you will find that your marzipan has gone hard. To solve this you can take a pastry brush and a cup of water. Sparingly brush water over the marzipan and leave it for about an hour. This definitely works for marzipan that has been left for a month or less. I can't guarantee it will work for older marzipan.