Indulge in a delicious gluten-free Christmas cake, beautifully decorated with royal icing. Perfect for holiday celebrations and festive gatherings!
Delightful Festive Treat for Everyone to Enjoy!
In the busy run-up to Christmas, many people find themselves looking for ways to make their holiday baking a little easier, especially when it comes to creating a delicious gluten-free Christmas cake. One important tip to remember is to allow the marzipan to dry out for at least two days before icing the cake. This step is crucial as it helps to prevent any oils from the marzipan from seeping through and discoloring the icing, ensuring a beautiful finish for your festive dessert.
Another handy tip for those using pasteurized egg from a carton is to be cautious when adding icing sugar. If you happen to add too much, simply incorporate a drop more egg white to loosen the icing back to the desired consistency. These simple tricks can make a significant difference in achieving the perfect royal icing for your cake and can help streamline the process during the hectic holiday season.
Delightfully Decadent: A Festive Gluten-Free Treat Adorned with Royal Elegance
Hi there back to share my last video of 2024 with you and it’s quite fitting really because I’m going to IC my Christmas cake today I was actually going to show you how I maripan the cake which is all done but unfortunately had set the camera at the wrong angle so I couldn’t share that video with you um I used shop Bard maip pan on this occasion.
Because my dad’s going to be eating the cake and I thought it was best not to use raw egg um for the decoration so I’ve gone with shop B marip pound from waitrose which is glutenfree maip panas with so many things has to be checked to make sure it’s gluten free um and of course the one I’ve got is so um to marip pan the.
Cake what I did I just brushed the cake all over with um apricot jam that I’d heated gently and then put through a sip so I just gave it a good coat in the cake and then I rolled the maip pan out and what I did I measured the top of the cake so across it’s Square so it’s the same so across and then up the sides and then added that together and then that.
Gave me the size of marsipan I needed to um um cover the cake so then I just stpes it over and then trimms it off but maip Pan’s really good to work with so you can press it in and things like that so um so that’s the cake all done I can just see actually’s a little bit peeping through let a squeeze there okay so that’s the cake all done and ready to.
Ice okay so as I mentioned my dad who’s at8 is going to be eating the cake so I didn’t want to use raw egg but I do still like using royal icing you can buy royal icing um again just check it’s glutenfree but you can buy it either in powder form and you make it up yourself or you can buy it ready done but I still want to make my own but what I’m using.
Today is it’s pasturized egg white so um that’s waiter’s own brand pasteurized egg white but you can buy a brand called I think it’s called two chicks or something like that but the egg White’s pasteurized so it’s not like using complete raw egg um so that’s what I’m going to use to make the royal icing so in that bowl there I’ve got the.
Equivalent of three egg whites and I’m just going to whisk that up a little bit until it’s a little bit fluffy not like a merang just a little bit more air rated so basically just to that stage and then I’m just going to make the royal icing so I’ve Saed the icing ready um sorry see the icing sugar ready.
That’s the hardest job of this everything else is really simple and but the icing Sugar’s all been SI so it can just go in and I’m just going to add it gradually and then just stir it through and then just after every addition I’m just going to stir it in just until it’s all incorporated into the egg right okay so once the icing starts.
Looking like that then that’s a perfect time to stop adding any more icing sugar I’ll put the link for the royal icing recipe that I use over on my blog but you might not need to use all the icing sugar or you might need a little bit more it just depends um cuz I’m going to whisk this now for a few minutes until it forms soft peaks and then I’m going.
To add a little bit of lemon juice so when I add the lemon juice it might change the consistency again okay so after we’re skin for a bit it goes like that and I’m just going to pop the lemon juice in now so it’s just a teaspoon of lemon juice that I’m just putting in fresh lemon.
Juice and in the recipe I do also say about using Glycerine but you don’t have to use glycerin it just softens the icing up a little bit I’m not actually using it on this occasion cuz traditionally I never used to use that okay so I’m happy with how that looks and it doesn’t need any more icing going in there I think that’s.
Fine and now just to decorate it so it doesn’t have to be all neat and tidy that’s what I love about using this cuz I’m not the best at Cate decorating um years ago I once got sent home from a friend’s house because she’s really good at Cate decorating and I went and tried to help and really botched everything up so mom sent me home and rightly so um so.
This snowy scene suits me down to the ground so I’m just going to spread that out it’s really nice to work with and because you’ve got the maip pan Bas now as well you don’t need to worry about disturbing any cake you know when you have to normally ice anything you’re bothered about disturbing anything but you don’t have to worry with this.
I guess that’s all the icing added now and I’m just to smooth it over and then to make the little snow seam you can just swirl it around like that with a a knife or or a fork whichever you choose and whether you do it around the sides or not it’s entirely up to you okay I think I’m going to leave it.
At that I think that’s going to do the trick and then we’ve got Christmas decorations that I’ve had for absolutely years and my job on those young was to place them on top of the cake that my mom had made as well so it’s really nice that I’m doing that now as well um so little houses as I say these are so old these because they are couple of things.
That I’m not sure which Robin’s the one there was original one Holly is not original that’s come from somewhere else but um we’ll put Santa there I think as well if few little robins and the tree and that’s it all done I know it’s not amazing cake decorating but the cake will taste fantastic I know okay so to.
Protect the cake while it’s drying out and it will take at least two days to dry out it’s probably more than that and I’ve put over the cake box and that’s just allowing a little bit of air circulation as well so as I say in an airtight container it won’t dry out like you want it to do so you need the air circulation but while still protecting.
The cake try not not let it touch a size like I’ve done cuz then it’ll stick and disturb the cake when you take it off um but that will be um fine to be stored now in a cool spot and and then I can cut into it all been well on Christmas day as I mentioned at start the video this is going to be my last video for 2024 so I’d just like to wish you a very.
Very happy Christmas and all good things for the new year thanks for watching all the things that I’ve shared it really does mean so much and thanks for subscribing to my channel look forward to being back again with you in 2025 but in the meantime bye for now
