It’s been fun doing the Christmas cakes this year, although I could do with being just a tad more organised about things – a
little lot less last minute dashing is the plan for next year.
Working with different media is always refreshing, and it was great to be able to work on the solidity of a fruit cake rather than the more fragile sponge ones.
Devoted though I am to Italian meringue buttercream, it was a nice change to use marzipan again. That stuff is so easy to handle, mould and form – I wish more people liked it!
I was also reminded that I really must get to grips with royal icing. The trouble is, it’s about as unpopular as marzipan so I generally only get one request a year for it (on a Christmas cake). It’s easy to give it low priority. Nonetheless, I need to make the effort to practice with it; quite apart from anything else, the marzipan button tree cake would have looked SO much better on a smooth topped cake.
Anyway, the last three Christmas cakes of 2015…
Star Tree Christmas Cake – 6″ traditional fruit cake, covered with marzipan and fondant, finished with fondant stars and silver nonpareils.
I like the design of this but wasn’t happy with my finish on the stars. I also don’t like the slightly lopsided look of the tree…better star positioning needed!
Snowman Christmas Cake – 6″ traditional fruit cake, covered with marzipan and fondant, finished with fondant features and bobble hat.
He’s cute, isn’t he? I was pleased with him. I was particularly happy with the fondant bobble on his hat, which was made using a ‘brainwave technique’ (involving scissors) that truly worked 🙂
It’s a shame this picture was taken before Mr. Snowman was beribboned and that I forgot to take one after – with a jaunty red and white spotted ribbon tied around him he looked even more appealing.
Gold Stars Christmas Cake – 5″ traditional fruit cake, covered with marzipan and fondant, finished with antique gold fondant stars and gold nonpareils.
I really like the pretty simplicity of this cake – the gold board added just enough glitz to lift a fairly plain cake into understated glamour.
Five cakes in total and I really can’t decide which is my favourite. I think the gingerbread man…but maybe the gold stars…p’haps the snowman…?!
Which one would you go for?