General Chat

Kitty love, you dont have to boil the jam, you warm it so its easier to brush on the cake (if you have a brush) and I mean a pastry brush, not a hair brush. You can use any jam, apricot is the traditional one, but I have used raspberry jam in the past. If you have not seived it, dont panic, just make sure you leave out the lumpy bits.

You just need enough to help the marzipan stick to the cake.

As to the icing thats whatever you like, I personally like Royal icing, I dont like the commercial *soft* icing. If you are making your own Royal icing you will need to go to the chemist to get some Glycerine. A few drops of this helps the Royal icing from becoming like cement!

I dont believe for one moment that you are as bad as you are making yourself out to be! LOL

Oh, and wait a while before icing the cake so that the marzipan has set or dried. Perhaps a week?

Good luck
Tina xxxx

You learn something new everyday.

I never knew about the glycerine. I always make my own royal icing - whisked egg whites and icing sugar. You could break your teeth on it, it's that hard. I make the icing to look like snow peaks rather than smooth.

Hi Joanne

Yes, Royal Icing is brick hard without it! LOL

Tina xx

ROYAL ICING

Ingredients
2 egg whites
450g (1lb) icing sugar, sifted
5ml (1 tsp) glycerine

Quantities guide for royal icing
15cm (6 inch) round or 12cm (5 inch) square cake - 450g (1lb) royal icing
18cm (7 inch) round or 15cm (6 inch) square cake - 550g (1½lb) royal icing
20cm (8 inch) round or 18cm (7 inch) square cake - 700g (1½lb) royal icing
25cm (10 inch) round or 23cm (9 inch) square cake - 1kg (2½lb) royal icing
30cm (12 inch) round or 28cm (11 inch) square cake - 1.4kg (3lb) royal icing

1. Place the egg whites in a bowl. Whisk and then gradually add the icing sugar, a little at a time.

2. Continue adding the icing sugar until the mixture is stiff and stands in soft peaks, suitable for coating a cake. If required for piping add a little more icing sugar as the icing should be slightly stiffer.

3. Add the glycerine to keep the icing from becoming hard. If it is required to cover a tiered cake a hard surface is needed to support the tiers so omit the glycerine.

4. Transfer to an airtight container, to prevent the icing drying out, until it is required. Leave to stand for a few hours to allow any air bubbles to rise to the surface.

For Peaked ‘Snow’ Icing
Make sure the icing is stiff enough to pull into well formed peaks with the back of a spoon. Spread the icing all over the cake and then create the peaks with a spoon. Leave for 24 hours to dry.

To Flat Ice a Cake
1. Apply on top of almond paste. Spoon almost half the icing on top of the cake and spread it evenly with a palette knife, using a paddling motion to help remove any air bubbles.

2. Draw an iciing ruler at an angle of about 30° across the top of the cake applying light, even pressure. Remove any surplus icing. If possible leave to dry for 24 hours.

3. To ice the sides, place the cake on an icing table. Spread the icing on the sides and smooth roughly with a small palette knife. Hold a cake scraper or palette knife at an angle of 45° and draw it towards you around the cake to smooth the surface.

4. For a square cake apply each side separately. Neaten the edges with a palette knife and leave to dry for 24 hours.

5. For a really smooth finish apply a second thinner coat. Use fine sand paper to rub and smooth down any imperfections before re-coating. Brush off any loose icing with a clean pastry brush.

Well I have just looked and the marzipan is still clinging to the cake:))

Thanks everyone and night night

xx

Excellent, then you might want the instructions above you for the royal icing if you use it! lol

tina x

Alternative instructions for Royal Icing LOL

Buy packet of Silver Spoon Royal Icing Sugar,
Add water
Whisk
Leave to settle for smooth or use straight away for snow scene.

Easy peasy

Sue

Welcome back Kitty........................



Love and Peace
Marianne. x

I always find double sided sticky tape works for me, never fails, sticks to the teeth a bit though, lol