The “C” Word (Part 4)

What do you do when you’ve had a long stressful week at work and only two hours sleep? You think it’s a good idea to unwrap and ice your Christmas cake! Yes, with barely a brain cell, and absolutely no artistic ability, it seemed like a very good idea.

Over the years I have tried various toppings / icing / decoration for my cake. Now I am an icing girl. Through and through.  Without icing there is usually very little point to anything.  I am a “would you like a piece of cake with your icing?” type of girl. Less is most definitely not more, when it comes to icing!

I do think a classic royal icing is the best, but we all remember the tooth-shattering hardness of this, and so the soft royal icing took over. I love this, you  need no talent, just put it on the cake, rough it up, and it looks like lovely peaks of snow. Royal icing however is made with egg, and I hate egg. Did I mention how much I hate egg? Bleurgh. And somehow I manage to smell the egg, when I have made the royal icing, with every mouthful of cake I detect that egg.  And guess what, fondant icing is made with egg too…..so this put me right off making my own fondant icing.

I don’t like to buy ready made icing, I need to feel I have actually made the effort, and succeeded. But, in this instance, reader, I caved. I gave in and bought ready made fondant icing.

And so, to the cake, which has been wrapped up tightly for weeks, just waiting for this day. A layer of apricot jam, and then a layer of marzipan:

and then topped with a layer of white fondant icing:

p1000380icing

This, you understand is just too plain. I must decorate it. Being completely devoid of talent doesn’t prevent me from having a wild imagination.  Past experience however has taught me to scale down my ambition, and I am determined, one day, to master a basic form of cake decoration so that it doesn’t look like a three-year old has done it. I have to admit, I am not doing very well on this front.  This year I set myself the task of making a fondant icing bow. I have watched countless YouTube videos of how to do this. I have even had a few trial runs (no photographic evidence!). Today it was now or never. I am not happy with my bow, it’s a bit rough around the edges, it’s just not quite right, but I have done worse.  I wanted to dust some edible lustre on the fondant ribbon, but it had a pinkish tinge to it, and didn’t look right. The blue one didn’t sparkle and shine, but somehow ended up making the ribbon look as if it was made from suede! Oh well. There’s always a next time! As for the snowflakes, no talent required, I have one of those marvellous stamp things that you punch into the fondant icing 🙂

p1000382fin

And so here is my Christmas cake, with fondant icing decoration. I just need to wait for it to dry a little bit before I cut myself a slice!

Wherever you are, whatever you are doing, stay safe. Have a wonderful weekend 🙂

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Author: rockcakesramblings

I'm human. I'm not doing this because I think I'm good enough. I just want to try. Join me for some ranting, food talk, random photos. It's life!

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