as a 74 year old man I have never made or iced a cake in my life but I wanted to learn in memory of my late wife - this video made it so easy to learn how to do it - my result 1 nice (not perfect) cake that I am sure my late wife would be pleased with - thank you. shows you are never to old to learn something new
Excellent, succinct advice. Thanks. We followed this five or six years ago to ice our first, round, Christmas cake. Perfect. Since then, we've made loaf tin or square tin cakes to half or quarter for small Christmas cake gifts. You sort of 'skirt', but have to cut and join the corners. Everything still good though. The only thing I would add is that older advice suggests: waiting a day or two after marzipanning before icing; and starting the whole process about two weeks before Christmas. This might not be necessary for ready made marzipan and icing, but we still followed the advice. God bless us everyone!
That looks lovely. I will do that now. I only wonder how to smooth the cake itself! Mine does not have your flat finish so the marzipan will not be as flat and smooth. I wonder if I should cut the cake before...
5:49 i have a question or am I confused. I saw you put two layers of mazapan . Why? I thought you were going to put icing in a piping bag with different nozzles and do the decoration. Please reply I am very confused why 2 thick layers 5:49
Marzipan is made from almonds and is yellow, and has quite a nice flavour. The second white layer is fondant, made from sugar. It doesn't taste as interesting as marzipan, but isn't yellow, so looks better as a final layer. The second layer is also used because fruit from the cake can stain icing, and it looks smoother. You can't use a a piping bag for marzipan or fondant because it is too thick, it's like clay, so you might be thinking of frosting?
Not with fondant but yes for Royal Icing, that’s because the nut oils can leak out and discolour Royal Icing. I know this was three years ago but someone might need the info ❤
I was taught to let the parzipan "dry out" BEFORE ICING the cake. This is because the oils in the marzipan will seep through the icing, therefore leaving yellowish marks on it ... The rest of your video looks OK.
@@jessicaallan9103 Thanks, but I heard you can only store fondant for 3 days outside the fridge and you can't put it in the fridge because it will crack. Is this true?
