How much sugar is in a Christmas cake?
Make & mature Christmas cake
| Nutrient | Unit |
|---|---|
| carbs | 88g |
| sugars | 79g |
| fibre | 3g |
| protein | 9g |
How often should I feed my Christmas cake?
It’s possible to overfeed your cake, which will make it stodgy and wet. Our advice is to feed it once after it’s initially baked, then no more than four times during the maturation period.
When is the best time to make Christmas cake?
It’s best to get baking around two or three months before Christmas. This gives you plenty of time to let it mature and ‘feed’ your Christmas Cake regularly as the big day approaches.
Where should I store my Christmas cake?
How to store your Christmas cake? Once you’ve baked and cooled your Christmas cake, you’ll need to store it in a cool, dry place away from direct sunlight. It’s best to wrap your cake in parchment or greaseproof paper and then in foil twice. After wrapping, pop the cake in an airtight container.
When should you marzipan a Christmas cake?
You’ll want to leave between and week and a fortnight between marzipanning the cake and applying the final layer of icing. This gives the marzipan time to set properly so that the icing layers on smoothly, so be sure to give yourself enough time before Christmas to avoid ruining your masterpiece.
How do you store a Christmas fruit cake?
Wrap each cake in several layers of cheesecloth and then in plastic wrap. Store the cakes in airtight containers in a cool dry place, but not in the refrigerator or freezer. Check carefully at least once a week, as rich, moist cakes mould very easily.
How do you store fruit cake without alcohol?
For non-alcoholic fruitcake: Wrap with aluminum foil and place into an airtight container. Remove excess liquid from the container and place the lid on tightly. Resoak your fruitcake at least once a month with fresh liquor.
How much marzipan do I need to cover a Christmas cake?
As a general guide, we allow 15g each of sugarpaste and marzipan per square inch of cake. Using the quantities below should cover the cake to a depth of approx 5mm – the exact weight you use will depend on how thinly you roll the paste.
Do you have to use apricot jam on Christmas cake?
Apricot jam is often used for Christmas cakes, but you can use any flavour you like. Warm the jam slightly to make it easier to spread, and avoid any chunks of fruit sticking to the cake. Roll out marzipan like you would pastry, using icing sugar instead of flour to prevent sticking.
How much marzipan do I need for a 6 cake?
how much will you need?
| diameter | sugarpaste | marzipan |
|---|---|---|
| 6″ | 500g | 650g |
| 7″ | 750g | 900g |
| 8″ | 900g | 1.1kg |
| 9″ | 1kg | 1.25kg |
How do you store a Christmas cake after marzipan?
Cover the marzipan surface with a clean tea cloth and store out of the tin or container. Icing is best left to the last few days – in my case often until Christmas Eve.
Can I wrap my cake in cling film?
Always wrap sponges, cupcakes or cake slices well in cling film. This is to create a protective barrier and to prevent them from drying out. Ensure all cut sides are completely covered to prevent the sponge from going dry.
Can I leave an unfrosted cake out overnight?
Most cakes, frosted and unfrosted, cut and uncut, are perfectly fine at room temperature for several days. If you do refrigerate, wrap unfrosted cakes in plastic to protect them from absorbing any weird fridge smells and to protect them from drying out, and then unwrap it to warm up on the counter before serving.
What should I wrap cake in?
Wrap an unfrosted cake layer tightly in plastic wrap; be sure and secure the top, sides and bottom of the layers. Then place the wrapped layers in a plastic zip-top bag and store on the kitchen counter at room temperature for up to five days. If you need to keep a unfrosted layers longer than that, freeze them.