Return to listing

Decorating the Prune and Armagnac Creole Cake

Covers an 8 inch (20 cm) square cake.

 
 
 Decorating the Prune and Armagnac Creole Cake

  Covers an 8 inch (20 cm) cake

Ingredients
 1 heaped tablespoon apricot jam
 1 tablespoon Armagnac
 12 oz (350 g) ready-made marzipan
 icing sugar, to dust
 12 oz (350 g) ready-to-roll white icing
 silver balls
Oven temperatures and Conversions
Click here for information
Equipment
You will also need a shooting star cookie cutter. These are available from Jane Asher Party Cakes & Sugarcraft.


Method

First, melt the jam with the Armagnac in a small saucepan, stirring until all the lumps have dissolved. Now, using a brush, coat the surface of the cake quite generously with it. 

Take the marzipan and roll it out on a surface lightly dusted with icing sugar and cut out an 8 inch (20 cm) round or square (depending on your cake tin), then place this over the top of the cake.

Repeat with the icing and place this over the marzipan.

Using the cutter, cut out a shooting star from the remaining rolled-out icing, dampen one side of it with cold water and then place this side on top of the cake. Decorate the edges of the cake and the star with silver balls.

 

Return to Homepage
Visit the Delia Online Cookery School
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Homeless meals
04 Sep 2015 21:55
Coffee Break September already
03 Sep 2015 19:30
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Vacuum Sealers
04 Sep 2015 20:28
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Measuring glass
31 Aug 2015 10:37
Gardening Indoor plants
21 Aug 2015 13:00
 
NetObserver
CMS solutions by REDtechnology.com