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#Christmas #Cake #Classic PART 1 - • One-Pot Christmas Fruit Cake (Last Week) PART 2 - • How to Decorate a Christmas Cake with Marz... (This Week) Classic Christmas Cake (Part 2) TIMINGS: Prep Time: 1 hour. Chill Time: 1 hour. Total Time: 2 hours. INGREDIENTS: The Glaze:- Apricot Jam/Marmalade. The Marzipan:- • 2 cups + 2 tbsps (200g/7 oz) Ground Almonds • ½ cup + 3 tbsps (100g/3½ oz) Icing Sugar. • ½ cup (100g/3 ½ oz) Caster Sugar. • 1 Egg (medium). • Few drops of Almond Extract. • 1 tsp Whiskey, Brandy, Rum or Sherry. The Royal Icing:- • 2¾ cups (400g/15oz) Icing Sugar, Sieved • 2 Egg Whites • Lemon Juice (optional) METHOD: To glaze the cake:- 1. Simply brush on apricot jam or marmalade, ensure the cake is fully glazed. To make the marzipan: 1. Place the ground almonds, caster sugar and icing sugar in a bowl and stir until everything is combined. 2. In a separate bowl place the egg, a few drops of almond extract and whiskey and beat together. 3. Pour into the dry ingredients and mix together until combined. 4. Bring together using your hands and roll into a ball. 5. Knead for 5 minutes until the marzipan is nice and smooth. 6. Wrap in cling wrap and store at room temperature for a week. 7. When you're ready to cover the cake in marzipan, brush the top and sides of the cake with apricot jam/honey/marmalade. 8. Fill any holes in the cake with marzipan so that the cake is smooth before covering with the marzipan. 9. Roll the marzipan out to a thickness of 2mm to 3mm and it’s big enough to cover the Christmas Cake. 10. Place the marzipan on top of the cake and pat the top and sides of the cake with your hands to ensure the marzipan sticks to the cake. 11. Trim the excess marzipan from the sides of the cake. Any excess marzipan can be used for decorating or grated and placed on top of the mincemeat in your mince pies. 12. The cake can be stored in an airtight container until you're ready to decorate with royal icing. 13. The marzipan is usually left to dry out for about a week before adding royal icing. If you don’t have any time left, then leave to stand for a few hours before adding the royal icing. To make the Royal Icing: 1. Place the sieved icing sugar and egg whites in a bowl and whip them together. 2. If you want a softer royal icing then add 1 tsp of glycerine. 3. Whisk for 5 minutes until smooth and thick. 4. If the mixture is too thick add a few drops of lemon juice and mix again. 5. Spoon the royal icing on top of the marzipan. 6. Using a pallet knife spread the royal icing out over the top and down the sides of the cake making sure to cover the marzipan completely. 7. Add some Christmas ribbon or sprinkles to the side of the cake. 8. Decorate with your favourite Christmas decorations. 9. Mmm Scrummy!!! #Baking #Recipe #ScrummyTV