Sunday, 6 December 2015

Christmas Cake

My Christmas Cake is made from Biscuit Cake, that I iced after.


  • 275g unsalted butter
  • 150ml golden syrup
  • 225g good quality chocolate
  • 200g digestive biscuits (crushed)
  • 200g rich tea biscuits (crushed)
  • packet of marshmallows (mixed)
  • 2 packets of white marshmallows
  • 1 bag of icing sugar
  • packet of maltesers 
  1. Line a tin with greaseproof paper.
  2. Melt the butter, syrup and chocolate in a pan over a low heat.
  3. Stir it to make sure all the ingredient's are well mixed together. 
  4. Add the biscuits and maltesers.
  5. Stir well.
  6. Transfer everything that is in pan into the tin.
  7. Level it on top and press down to avoid air gaps.
  8. Allow to cool.
  9. Wrap completely in cling film and store in the fridge.

Fondant Icing:

  • Put 2 Bags of white marshmallows in a bowl in with 2 spoonfuls of water.
  • Put the bowl in the microwave until mixture is completely smooth.
  • Sieve the icing sugar in gradually until it becomes doughy. ( add food colouring if you want)
  • Kneed the icing and separate into two balls, one for decorations and one for covering.
  • Get a rolling pin and roll out icing, when you have shape you want, roll icing onto rolling pin and place over cake, fix edges and your cake should be covered.
  • Get the other ball and mould it into any shape you want.

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