Heathen Vegan-ites
Subscribe & Share the Love
Posts
All Comments
My Blog List
-
Coffee crusted ribz1 hour ago
-
137: Lion's Mane Jellyfish13 hours ago
-
No Tuna Salad (and a Giveaway!)18 hours ago
-
Hippie Vegan Bull$#!*22 hours ago
Blog Archive
- January (1)
- December (24)
- November (3)
- October (26)
- September (3)
- June (1)
- May (1)
- April (1)
- March (1)
- January (2)
- December (1)
- November (26)
- October (3)
- September (1)
- August (1)
- July (3)
- June (2)
- May (2)
- April (2)
- March (3)
- February (2)
- January (3)
- December (1)
- November (1)
- October (27)
- September (1)
- August (1)
- July (4)
- June (4)
- May (3)
- April (3)
- March (3)
- February (5)
- January (8)
- December (7)
- November (8)
- October (35)
- September (14)
- March (3)
Search
24/12/2010
Christmas Cake Revisited + holiday baking
11:19 | 
Posted by
Jeni T |
So the cake has been fed copious amounts of brandy since being made. It got fed every 4 days by pouring 1 to 2 Tablespoons of brandy all over the base. It was stored wrapped in tin foil and kept in an airtight container.
This is what it looked like on Monday.
I then heated up some apricot jam and brushed the entire top and sides of the cake with the jam, rolled out some store bought marzipan and covered the top and sides and left it to sit for 24 hours.
With it's Marzipan layer
I then brushed the marzipan with cold water and covered it in rolled out store bought icing and let loose on the decorating which is by far the BEST BIT!
All dolled up and ready to go!
Mincepies!
Mushroom paté
So that concludes my holiday baking. I've made a seitan encroute for my Christmas dinner but I'll post a photo of that when it's all baked and in it's finery.
I wish you all a Very Merry Christmas.
Labels:
Subscribe to:
Posts (Atom)