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There are four pages in this series which explain how to bake, marzipan and ice your cake with Ready to 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?
The best time to ice a Christmas Cake which has marzipan on it is about two weeks after the marzipan has been applied. This will give the marzipan time to set hard providing a good base for the icing

Having said that, we have 'marzipaned' and iced a cake on the same day with no visible ill effects. I know because I'm looking at two cakes right now!

INGREDIENTS
The ingredients below will make enough to ice a 25cm (10 inch) Christmas Cake.

COOKING EQUIPMENT
Palette knife - not absolutely essential but it helps a lot.

METHOD 

Read the instructions on the Royal Icing packet carefully and measure out accurately the required amount of water. Add the Royal icing and the water to a bowl and blend together with a spoon. We did try it with our food blender but it started to heat up quite dramatically under the effort! We would recommend hand blending even if it is a bit tiresome.

 

Spoon out the mixed icing onto the top of the cake and gently spread spread it over the surface. A palette knife is the best tool for this job.

Using the palette knife spread the icing evenly over the top and sides of the cake. It will help a lot when smoothing out the sides if you place the cake on some sort of stand (an upturned bowl will do). You will be able to get to the bottom of the sides much more easily. The 'wave' effect on the surface comes from drawing the palette knife over the surface in short upward-ending strokes.

Decorate the cake with the help of your kids - they love it!

CHRISTMAS CAKE INDEX PAGE