How To Decorate A Christmas Cake With Royal Icing | Waitrose
Eleni Tzirki from the Waitrose Cookery School shows you how to decorate your Christmas cake with royal icing to create an attractive finish.
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Christmas Cake Recipe(Quick & Easy) Last minute Xmas cake/super moist fruit cake recipe for xmas
A traditional English Christmas cake is made with moist Zante currants, sultanas (golden raisins) and raisins which have been soaked in brandy, rum, whisky or Sherry. The cake may be covered in layers of marzipan, then icing.
Ingredients:
Sultanas 250g
Cranberries 60g
Blueberries 60g
Apricots 50g
Cherries 60g
Prunes 250g
Pecans 50g
Cinnamon powder ½ tsp
Mixed spice ½ tsp
Vanilla 1 tsp
Salt ½ tsp
Zest of 1 lemon
Zest of 1 orange
Baking powder 1 tsp
Plain flour 230g
Butter 227g
Brown sugar 120g
3 eggs
Orange juice 100g
Water 100g
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Christmas Cake Recipe(Quick & Easy) Last minute Xmas cake/super moist fruit cake recipe for xmas
Christmas Cake Pt 2 With Jemma and Sally: Marzipan & Decoration | Cupcake Jemma
Jemma's back to join Sally for part 2 of our Christmas Cake vid! We'll show you how to make your own Marzipan and Royal Icing, how to decorate your Christmas Cake... Plus share some of our favourite Christmas tunes (ahem...).
If you haven't made your Christmas Cake yet there's still time - check out Pt 1 here for Mixing & Baking your Christmas Cake:
We love to see your photos, and we really wanna see how your Christmas Cakes turn out, so do keep sharing them with us by tagging #cupcakejemma on Instagram.
And of course if you're in the UK or EU there's still time to get your Christmas Bake at Home Kits! Find them and a whole host more swag on the website:
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INGREDIENTS
For 1 batch, to cover an 8 cake
Marzipan:
1 Egg
90g Caster Sugar
90g Icing Sugar
175g Ground Almonds
Royal Icing:
400g Icing Sugar
15g Egg White Powder (or 2 medium egg whites)
4-5 tbsp Water (If you are using fresh egg whites you may not need as much water)
For a double batch, to cover an 10 cake or 2 smaller cakes
Marzipan:
2 Egg
180g Caster Sugar
180g Icing Sugar
350g Ground Almonds
Royal Icing:
800g Icing Sugar
30g Egg White Powder (or 4 medium egg whites)
8-10 tbsp Water (If you are using fresh egg whites you may not need as much water)
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Eggless Plum Cake | No Rum Christmas Fruit Cake | बिना अंडे के क्रिसमस फ्रूट केक | Chef Sanjyot Keer
Full written recipe for Plum cake
Prep time: 20-25 minutes (doesn’t include soaking time)
Cooking time: 1 hour
Serves: 900 gm bar cake
Soaking dried fruits
Ingredients:
Kaale kishmish (black raisins) 50 grams
Bhure kishmish (brown raisins) 50 grams
Hare kishmish (green raisins) 50 grams
Dried blueberries 25 grams
Tutti fruity 50 grams
Orange juice as required
Method:
Use a glass bowl & add all the dried fruits further add orange juice as required so all the fruits are totally submerged in it, now keep it for soaking for at least 24 hours, you can also keep it for as long as a week, the more you soak the better the cake will be, make sure to keep it refrigerated while the soaking process.
Once the fruits are soaked well in the juice, use a sieve and strain the excess orange juice, reserve the orange juice to be used later in making the cake.
Molasses A.K.A. Blackjack
Ingredients:
Cheeni (sugar) 1/4th cup
Gud (jaggery) 1/4th cup
Water as required approx. 200 ml
Method:
Set a wok on medium heat, prefer taking a little deep cavity utensil, add sugar and let the sugar caramelize on medium heat, do not stir initially, as the sugar starts to get some colour, stir once and cook until the sugar melts and becomes dark brown in colour.
Once the sugar caramelizes add the jaggery & stir continuously, cook until the jaggery dissolves completely & it turns blackish in colour, once you get that colour, switch off the flame and allow it to cool down a little bit.
Further carefully add water gradually and stir continuously, switch on the flame & cook on medium low heat until it becomes semi thick in consistency, once that consistency is achieved, switch off the flame and allow it cool down completely, as the molasses cool down it’ll become very thick, that’s the consistency we need.
Use a weighing scale & measure 50 gm of the prepared molasses, keep it aside to be used in making the plum cake.
For making the cake
Ingredients:
Dry ingredients:
Maida (refined flour) 140 grams / 1 cup
Salt 1/4th tsp
Dalchini (cinnamon) powder ½ tsp
Laung (clove) powder 1/4th tsp
Jaiphal (nutmeg) powder 1/4th tsp
Saunth (ginger) powder ½ tsp
Baking powder ½ tsp
Baking soda 1/8th tsp
Wet ingredients:
Makkhan (butter) 100 grams
Orange juice 75 grams
Brown sugar 1 tbsp
Prepared molasses 50 grams
Condensed milk 140 grams / 1/2 cup
Vanilla essence 1 tsp / 5 ml
Badam (almonds) 40 grams
Lemon peel of ½ lemon (grated)
Orange peel of 1/4th orange (grated)
Topping:
Dried cranberries
Tutti fruity
Walnuts
Almonds (slivered)
Method:
Take a little big size mixing bowl, add all the dry ingredients in sieve & sift well to add it in the bowl, keep it aside.
Further, set a pan or a wok on medium heat, add butter, orange juice, brown sugar, prepared molasses, stir & cook until the butter melts, further bring to a boil.
Now switch off the flame & allow to cool down a little bit, now add the soaked fruits, condensed milk & vanilla essence, stir & mix well. Further add this mixture to the dry ingredients & mix once, further add almonds, orange zest & lemon zest, use cut & fold method to combine the mixture well.
As all the ingredients are mixed well, when you check the consistency of the batter, it is little thick as required, to make it a little thin, add the reserved orange juice that was used for soaking the dried fruits, I’ve totally used 6 tbsp of reserved orange juice, mix well and you’ve got the perfect consistency of the cake batter.
Line a loaf tin with butter paper, I've used an 8 inch by 4-inch rectangle loaf tin, you can use a round cake tin as well, this batter will give you around 900 gm of cake so you can decide accordingly.
Pour the batter in the tin and tap it on the counter table so to remove any air pockets in the batter, top it with some dried cranberries, tutti fruity, walnuts & almond slivers, bake it in a preheated oven at 150℃ for 1 hour.
Do not disturb the cake for at least an hour, make sure to check the process of baking keeping the oven doors closed. Check the cake after an hour for its doneness by inserting a toothpick, if it comes out clean your cake is baked to its perfection, there will also be cracks on the top surface and it denotes its baked perfectly, if the toothpick is not clean you need to bake it a little more.
Once baked, carefully take out from the oven and allow it to cool down for few minutes.
After cooling down, run a clean knife from the sides and gently pull up the cake, remove the butter paper and your Christmas plum cake is ready.
Slice it and consume accordingly, it can be stored in the fridge for up to a week.
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Super Moist Rich Christmas Fruit Cake Recipe - The Best & Easiest Traditional Christmas Cake Ever!
Classic Christmas Cake Recipe || Easy Fruit Cake || Christmas Plum cake || Rich and Moist Fruit Cake || Christmas Rum Cake || Traditional British Christmas Cake
Christmas cakes are made in many different ways. They can be light, dark, moist, dry, heavy, spongy etc. The cakes are made in many different shapes, with frosting, royal icing, a dusting of icing sugar or simple and plain.
This is is really simple, super moist and rich traditional Christmas Cake, loaded with juicy rum flavoured fruits in every single bite. The special taste of a fruit cake is mostly the aroma of that cake from the spices. The spices and dried fruits in the cake are supposed to represent the exotic eastern spices brought by the three Wise Men to the newborn King!
No special equipments are required to make this cake and the cool thing is that we will need just a wooden spoon to make this super delicious fruit cake.
Baking Time: 80-90 mins || Serves: 10-12 slices
Ingredients:
Plain flour: 225g or 1 and 3/4 cups
Butter: 227g or 1 cup
Sugar: 150g 3/4 cup cup
Mixed spice: 1 tsp (1/2 tsp Cinnamon, 2 Cardamom, 2 Cloves, 1/4 tsp nutmeg)
Baking powder:1 tsp
Baking soda: 1/2 tsp
Salt:1/2 tsp
Eggs (medium): 4
Vanilla Extract:1 tsp
Caramel Syrup : 3tbs [molasses/dark brown sugar]
Soaked mixed fruit: 3 - 4 cups [watch video:
Zest of 1 Orange
Orange Juice : 2-3 tbs
▶Substitute: You can use 'Dark brown soft sugar' instead of white sugar and skip caramel
My Method:
1. Preheat the oven to 150°C (300°F). Grease a 20cm (8) cake tin and line it with greaseproof paper.
2. Sift the flour, baking powder, baking soda, salt and spice mix.
3. In a large bowl, beat together, the sugar & butter(at room temperature) until creamy. Gradually add the eggs, one by one.
4. Take the soaked fruits in a bowl and mix with the orange zest. You can add nuts (almond/walnuts/cashews - 1/2 cup) of your choice along with the fruits mix.
5. Add in the flour mixture and fruit mix into the egg mix and mix everything together, just until everything is well incorporated. This will help to avoid fruits sink at the bottom.
6. Spoon the completed mix into the cake tin. Pull a little dip back in the middle of the cake so that when it rises, it will level itself off better.
7. Bake in the centre of the oven for 1.5 hours(90 minutes). If it is browning a little too much cover it loosely with tinfoil after 60 minutes. The cake is cooked when a fine skewer, inserted into the centre, comes out clean and dry.
8. Make small holes all over the warm cake with a skewer and spoon the extra 50ml whiskey/ Wine/ Rum over the holes until it has all soaked in. Leave the cake to cool in the tin.
9. When the cake is cold, remove it from the tin, peel off the lining paper, then wrap it first in clean greaseproof paper / cling film and then in foil.
A small amount of brandy, sherry or whiskey (depending on your own favourite drink) should be spooned over the cake every week until Christmas. This process is called “feeding the cake”.
You also should turn the cake over, each week, before you pour another little bit of your favourite drink over it. This ensures that all that lovely alcohol penetrates to the very middle of the Christmas cake and definitely creates that Yum! factor on Christmas Day. Enjoy!
Tips:
▶ If you missed to prepare soaked fruits, soak the fruit overnight so it can absorb the alcohol and plump up. If you’re short on time, warm everything briefly in a microwave so the fruit will absorb the alcohol more quickly. Let the fruit cool completely before making the cake.
▶ For Non alcoholic version, soak the fruits in Orange juice/cranberry juice for couple of hours or leave it overnight in refrigerator.
Christmas Fruit Cake Without Alcohol -
▶How to make Caramel Syrup?
Add 1/2 cup sugar & 1 tbsp water in a sauce pan. Heat it & let the sugar melt. When the color of the melted sugar turns to golden brown to dark brown, remove the pan from fire & add 1/4 cup warm water to this. Be very careful at this stage, since the water tends to splash & can cause burns. Bring it back to the heat & boil for a few more mins, 3-4 mins or until it turns to honey consistency. Remove from fire & let it cool completely. You can prepare the caramel in advance & refrigerate it.
▶How to make Spice Powder?
Grind all the spices with a little sugar, to a fine powder in a mini grinder/coffee grinder
▶How to soak fruits for cake?
watch video:
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*** I Saw Three Ships by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
*** What Child Is This by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
#rumcake#plumcake #fruitcake
Kerala Bakery Plum Cake Malayalam