Silver Angel Icing
Delia's Silver Angel Icing will add a stunning finish to any of her Christmas cake recipes
Tops a 20cm round cake
|1 heaped tablespoon apricot jam|
|1 tablespoon brandy or Armagnac|
|200g ready-made marzipan (or homemade, see recipe below)|
|icing sugar, to dust|
|250g white fondant icing (see recipe below)|
|a little beaten egg white|
|silver balls, to decorate|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will need a 10cm angel cookie cutter|
This recipe is from Delia's Cakes
First melt the jam with the brandy or Armagnac in a small saucepan, stirring until all the lumps have dissolved.
Now, using a brush, coat the top of the cake quite generously with it. Then take the marzipan and roll it out on a surface lightly dusted with icing sugar and cut out a 20cm circle.
Then place this over the top of the cake.
Repeat with the icing and place this over the marzipan. Next, re-roll the trimmings and, using the cutter, cut out an angel, dampen one side of it with cold water and then place this side on top of the cake.
After that, decorate the edges of the cake and the angel with silver balls, using a little beaten egg white mixed with a little icing sugar as a glue to keep them in place.
It’s also helpful to make some little indentations with the tip of a skewer first.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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.
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!
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
Originally from the Caribbean, it does involve quite a lot of booze and a week’s pre-soaking...
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.
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.
Most Popular recipes
14 Oct 2015 02:56
Changes to site
13 Oct 2015 13:35
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
Square cake ingredients.
12 Oct 2015 12:27
Sorry for no reply
03 Sep 2015 21:44
10 Oct 2015 00:17
21 Aug 2015 13:00