I’m not keen on the traditional Christmas cake so this is my alternative one -my Festive Cherry Berry Pecan Cake. Not surprisingly it is packed with cherries, berries and pecans. It’s also one for marzipan lovers that don’t like icing -me! I only make it a few days before Christmas but it keeps well loosely wrapped in foil and in a cake tin. I love to eat this on boxing day afternoon with a glass of something fizzy or perhaps a sloe gin. Lovely.
Loathe marzipan? -Let me convert you with my homemade marzipan…it’s very different with a more nutty flavour rather than the tongue tingling aftertaste of artificial almond flavour. This amount of marzipan will give you lots of stars, crescents, holly leaves or whatever you have cutters for. If you leave them dry a little they will pack into bags as presents for your favourite marzipan lover.
Have a lovely Christmas and a very peaceful New Year.
A special cake for a special day-what could be a nicer gift than a home baked one made with love? This is a rather special mother’s day cake which, ditching the bunting, you could use for all sorts of celebrations-the crystallized rose petals giving it a very pretty, vintage look.
I have a long history of making cakes for Mothering Sunday..with various degrees of success..for some reason my sisters and I thought it would be a good idea (and perfectly feasible) to get up very early in the morning bake a cake AND ice it….yes, you can imagine what happened but I’m sure my mum looked at the wonky cake with the icing sliding down the sides and thought it was the best present ever!
Nowadays we have ready made fondant icing which is very easy to use and gives a perfectly smooth professional looking finish -it’s as easy as child’s play to put it on just have a look at some You tube videos to show you how. I confess I am not a fan of eating it and I think that the synthetic, vanilla flavour is over sweet and spoils my lovely cake! It is a waste as I cut mine off before I eat it.. I could be harsh and say it often is used to cover up a poor quality cake and, from a business point of view, gives it a very long shelf life.
Home made marzipan is a revelation to convert even the most ardent ‘I hate marzipan’ brigade and I confess to being quite evangelical about singing it’s praises. It is easy peasy to make just stir the sugars together and bind with egg and it doesn’t have the sharp, chemical after taste of bought marzipan. Almonds are expensive so it makes commercial sense not to use too much and then to get the ‘almond’ flavour by adding a cheap, artificial flavour.
I made the bunting for a special Mother’s day message, it was a fiddle although you can buy the little paper flags from a craft shop. These I glued onto the ribbon (using a high tac glue that dries quickly and clear) and tied the ribbon onto some paper straws. Move them around to get the right ‘hanging effect’ before you sink them into the cake. also used crystallized fresh rose petals which look so..oooooooooooooooo pretty. You can also crystallise primroses, violets or forget me nots, the loveliness is endless. I did try it with snowdrops one year, they looked ok but are really too fleshy to do properly and you really need a flower with an ‘open’ face. Give it a go and you will be amazed at how easy it is.
Here is my mother’s day cake-appropriately for Mothering Sunday I have used my mother’s own recipe for it. I used a Madiera cake as it is quite firm so a good base if you want to cover it with marzipan and icing. The cake has a dense texture and lemony flavour and traditionally it was served topped with very thin slices of crystallized lemon peel.