"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 12-11-2011, 02:14 AM   #21
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
These are chrimbo cakes, my wife does the decs I make the rich fruitcake,marzipan and flat ice.
For a true taste of fruitcake make it a min of 6 months before you need it, feed the cake with rum or brandy at least once a month.clic on pics Click image for larger version

Name:	img044.jpg
Views:	83
Size:	33.8 KB
ID:	12597

Click image for larger version

Name:	img050.jpg
Views:	80
Size:	43.5 KB
ID:	12598

Click image for larger version

Name:	img051.jpg
Views:	76
Size:	45.8 KB
ID:	12599
__________________

__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 12-11-2011, 04:23 AM   #22
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,009
Bolas,

Those look amazing!

I have only seen this done for weddings.

We always used additional nuts and candied fruit to decorate the tops of the cakes just before they were placed in the oven.

Is it a common practice to ice fruitcakes in the UK?
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 12-11-2011, 10:19 AM   #23
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Yes Bea its a tradition, wedding cakes should be the same as one of the tiers is kept for the christening. I mess with everything so sometimes I make green M/pan using pistachio nut to stuff dates and prunes. I sometimes use it on cakes which get some strange looks.
__________________

__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Reply

Tags
recipe

Thinking Fruitcake Yet? Anyone else have friutcake on the brain yet? I'm the only one in my family who really likes it. Usually, I make a dark fruitcake adapted from a 1980s McCalls recipe (no citron, and dried -- not candied -- fruit, except for my homemade candied orange and lemon peel), and it's great. But this year, I may go lighter. Here's a recipe found on King Arthur site. All reviews are glowing. [URL="http://www.kingarthurflour.com/recipes/golden-fruitcake-recipe"]Golden Fruitcake: King Arthur Flour[/URL] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:34 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.