I recently found myself promising to make a Christmas cake for the raffle at the cricket dinner. Fine, I'm good at making fruit cake (if I say so myself). But not so good at decorating them. So I took the easy way out, and studded it with almonds, as if it was a Dundee cake.
This is the extra fruity Christmas cake I made last year, after lots of help from readers. I made two. I'll make marzipan for ours - it's a doddle, and much much nicer than anything you can buy. In fact, if I didn't have time to make a cake, I'd buy one and STILL make the marzipan, it's that good.
Icing? Well, I aim to crack that this year ... in the past, I've either bought very nasty ready-rolled, or made rough icing that slid down the cake, onto the plate and off onto the worktop. Can anyone give me any good tips on making Christmas cake icing?
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