Small Christmas Cake Recipe 7 Inch

3 oz 75 g 6 oz 175 g 8 oz.

Small christmas cake recipe 7 inch. This can be secured in place with a small dab of royal icing. Place in an airtight tin and age for 7 to 10 weeks. Take a peek at 3 hours but probably needs 3 hours. Brush the top of each cake with half of the apricot.

Brush the marizpan with cooled boiled water and then layer with the sugar paste icing. Take a peek at 2 hours but probably needs 3 hours and for the 7 inch round tin 3 egg recipe. For the covering stand the cake upside down flat side uppermost on a cake board which is 5cm 2in larger than the size of the cake. Wrap the muslin closely to the surface of the cake then wrap with parchment.

Brush the sides and the top of the cake with the warm apricot jam. 8 oz 225 g 1 lb 450 g 1 lb 575 g 2 lb 900 g sultanas. For a 6 inch 15 cm round or 5 inch 13 cm square cake for an 8 inch 20 cm round cake or a 7 in 18 cm square one for a 9 inch 23 cm round or 8 inch 20 cm square cake for an 11 inch 28 cm round or 10 inch 25 5 cm square cake. Roll out the white sugar paste icing the same size as each cake.

Use a small knife to trim off excess icing from around the edges and wrap ribbon around the base. Divide the cake batter evenly between the cups of the tin and bake on a low shelf for about 25 minutes or until well risen golden brown and a skewer inserted into the centres comes out clean. 7 inch christmas cake recipe for. For the 5 inch round tin.

Cool the cakes in the tin for 2 3 minutes then turn onto a wire rack and leave until completely cold. For a traditional finish to your christmas cake use shop bought marzipan or try this recipe.