I confess this has often been for me a last-minute affair late on Christmas Eve. Very often there's the odd robin or Father Christmas handed down through generations to decorate with, but failing that, a sprig of holly in the centre of the cake will give a festive touch.
For a rough 'snow' scene for a 7 inch (18 cm) square or an 8 inch (20 cm) round cake
|1 lb 2 oz (500 g) icing sugar, sifted|
|3 large egg whites|
|1 teaspoon glycerine|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course, Delia Smith's Book of Cakes and Delia Smith's Christmas.
Place the egg whites in a bowl, then stir in the icing sugar, a spoonful at a time, until the icing falls thickly from the spoon. At this stage, stop adding any more sugar and whisk with an electric whisk for 10 minutes or until the icing stands up in stiff peaks, then stir in the glycerine.
Now spread the icing all over the top and sides of the cake as evenly as possible using a palette knife. Switch to a broad-bladed knife (or smaller palette knife) to 'spike' the icing all over to give a snow-scene effect. Leave the cake overnight for the icing to dry out before placing it in a container till needed.
Note: this recipe contains raw egg.
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If you have time to make it, homemade almond icing is superior to the ready-made.
This is for those who like a softer icing than royal icing, but prefer to have a homemade version.
Delia's Silver Angel Icing will add a stunning finish to any of her Christmas cake recipes
This is my original Christmas cake from the first book – a combination of my grandmother’s, my mother’s and a few tweaks from me
Hard though it is to believe, you could actually make this cake in the morning and serve it for afternoon tea on Christmas Day, so if you haven't been organised enough, this could be your answer!
Originally from the Caribbean, it does involve quite a lot of booze and a week’s pre-soaking...
Self-explanatory, I think. You didn’t have time, you don’t want the factory version, so this one made simply with a jar of mincemeat will make a really speedy but excellent alternative.
Unlike the dark, traditional cakes this one is light in colour but filled with jewelled crystallised fruits. It would be a perfect choice for someone who wants something completely different.
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