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 Ready Roll Icing Recipe

Ready Roll icing a christmas cake

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



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




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
Ready to Roll Icing. Click picture to enlarge. Copyright David Marks 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. Ready to Roll Icing. Click picture to enlarge. Copyright David Marks

 
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.

Ready to Roll Icing. Click picture to enlarge. Copyright David Marks

 
Ready to Roll Icing. Click picture to enlarge. Copyright David Marks 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. Ready to Roll Icing. Click picture to enlarge. Copyright David Marks



Ready to Roll Icing. Click picture to enlarge. Copyright David Marks Trim off any excess icing round the base of the cake and firm the the icing around the cake.

It really is that easy!

Ready to Roll Icing. Click picture to enlarge. Copyright David Marks

 
Ready to Roll Icing. Click picture to enlarge. Copyright David Marks 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.

CHRISTMAS CAKE INDEX PAGE


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