Decorating the Prune and Armagnac Creole Cake
Covers an 8 inch (20 cm) square cake.
Covers an 8 inch (20 cm) cake
|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|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a shooting star cookie cutter. These are available from Jane Asher Party Cakes & Sugarcraft.|
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
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
04 Sep 2015 21:55
03 Sep 2015 19:30
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
04 Sep 2015 20:28
Sorry for no reply
03 Sep 2015 21:44
31 Aug 2015 10:37
21 Aug 2015 13:00