Before I marzipanned the first cake I trimmed it as the edges looked a little over done and gave them to Cyclo who pronounced them dry and over cooked. Since then I have been worried that the cake will be awful. Pretty on the outside, in a rough sort of way, but not so good on the inside….
I decided to have a back-up cake. Both Delia Smith and Mary Berry have a cake recipe made using mincemeat – I didn’t find my versions on-line, but in my old recipe books. I decided to go for Mary Berry and added luxury mixed dried fruit instead of the dried fruit she lists. I made it in my newly purchased round tin, on Friday.
The cake was easy and cooked well, and I had been storing it in a tin until yesterday, when I applied the marzipan. Now, you’re supposed to wait a few days for the marzipan to dry out, but when I considered this option I knew this was really my last chance, and less than an hour after adding the marzipan I had applied the icing. The risk of this is the leaching of oil from the marzipan, which may stain the pure white of the icing. I applied my icing thickly, however and that should stop that problem, at least in the time frame that the cake is likely to last! The icing is less crumbly this time, Christina….
(Since I made the new cake, BTW, we have started the other one and it tastes pretty good…. though I say it myself, but is a touch drier than I’d like, in an ideal world, but still better than a bought one. I shall have to wait to see if this one was more successful)
The weather outside is frightful. Lets stay indoors?
Boadicea's Chariot 
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