| Ready Roll Icing Recipe |
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Ready Roll icing is a quick and easy way to ice a Christmas Cake or any other cake for that matter. You end up with a really flat surface without all the fiddle of using traditional icing. Our step by step pictures and instructions make it all easy. |
KEY POINTS
| Preparation Time: | 30 minutes | Cooking Time: | none |
| How Difficult | Medium | Freeze? | No |
| Servings |
25cm (10 in) cake |
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When you have baked and 'marzipaned' your Christmas Cake it's time to ice it. You have two basic choices with icing, use Ready Roll Icing or ice the cake in the traditional manner. The pros and cons of the two methods are listed below.
| Ready Roll Icing | Traditional Icing | |
| Much quicker than traditional icing | Takes more time than Ready Roll | |
| Flat surface is the only option | Surface of icing can be shaped | |
| Easier | Not as easy | |
| Lumps and bumps in the marzipan show through the icing | Traditional icing can disguise all but the worst lumps and bumps | |
| No need to make icing | You need to make the icing | |
| Slightly more expensive | Slightly cheaper |
This page takes you through icing a Christmas Cake with Ready Roll Icing. Click on a line below to go to any of the other pages.
How
To Make and Bake a Christmas Cake
How To Marzipan a Christmas Cake
How To Ice Your Christmas Cake with Ready-To-Roll
Icing
How To Ice Your Christmas Cake The Traditional
Method
A Recipe
That Your Children Can Cook
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When To Ice Your Cake?
It's ideal if you ice your cake when the marzipan has had about two weeks to fully harden. Having advised as above, we have marzipaned and iced a cake on the same day. I know because I'm looking at two cakes right now!
TIME
30 minutes to ice the cake
No cooking time
INGREDIENTS
The ingredients below will make enough to ice a 25cm (10 inch)
Christmas Cake.
| Ingredients | Imperial | Metric |
| Ready to Roll Icing - enough for a 25cm (10 inch) cake | - | - |
| Icing Sugar (dust work surface) | 2 tablespoons | 2 tablespoons |
COOKING EQUIPMENT
Rolling Pin
METHOD
Read the instructions on the Ready To Roll packet and follow those in
conjunction with our advice
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Remove the icing from the pack and knead it with your hands for 5 minutes. This will make it much easier to shape correctly. Shape the icing to a ball shape so that you can roll it out into a circle easier. |
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| Brush the surface, including the sides, of the
'marzipaned' cake with water. This helps the icing stick firmly to the
cake. Dust the work surface with icing sugar and roll out the ball of icing to a circle which is just a bit larger then the Christmas cake. The icing should be roughly 3/4 cm (1/4 inch) thick. |
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Lift up the rolled out icing with both hands and place it on the cake. Firm down the top and then the sides to give a smooth surface. |
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Trim off any excess icing round the base of the cake and firm the
the icing around the cake.
It really is that easy! |
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The decoration of the cake is only limited by your
imagination. In our example we have gone for the traditional look. Remember also that most Ready to Roll Icing can take normal icing on top. So it's quite feasible to decorate the cake with different coloured icing patterns. |
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Other Christmas Recipes
Homemade Apple Pie
Cherry Crumble
Christmas Cake
Chocolate Chip Cookies
Mince Pies
Sausage Rolls
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