Funfetti Christmas Cake Roll Recipe (2024)

FAQs

How do you ice a Christmas cake with ready roll? ›

To cover in ready-to-roll icing start by dusting the work surface and rolling pin again with icing sugar. Take some ready-to-roll icing, which has been kneaded to make it more pliable and dust that with icing sugar too. Repeat the same rolling process used for the marzipan until the icing is about 1/2cm thick.

Fruited Christmas Cakes are traditionally covered with marzipan followed by a layer of white icing. You may wish to Feed and Store your Christmas Cake before adding the icing layers. Traditionally the white layer would be royal icing although you could use vegan royal icing or shop bought fondant icing.

You may find that the cake is damp but still edible. If you feel it is too underdone to eat then you can cut the properly cooked outside pieces off and just discard the very wet centre.

If you have undercooked Christmas cake then you should cut off and discard the undercooked centre. The exterior pieces may be fine to eat or you could consider using the cooked parts of the cake to make Nigella's Christmas Puddini bonbons, using the cake instead of leftover Christmas pudding.

As long as you're confident it's fully cooked, I don't think you've anything to worry about, especially as you'll be adding liquid. The only danger of over-cooking at low temperatures would be drying out, and that will be remedied.

The videos below give great tips on how to trim it neatly and create the perfect base for icing your Christmas cake. Leave the Christmas cake covered in marzipan in a cool, dry place. Allow it to dry for at least 24 hours before covering with fondant icing, and at least two days before covering with royal icing.

Letting fondant air dry naturally can take up to 36 hours, depending on how thick it is.

There's no hard and fast rule about when to ice your cake, but it's best to do it between 24 hours and a week ahead of the big day.

Apply the Royal Icing

Decorate as you wish with silver or gold sugar balls, Christmas ornaments, or other festive decorations. Let the cake dry, uncovered until the icing sets hard, at least overnight or up to three days before serving. If not serving immediately, store in an airtight container.

Christmas cakes are also commonly made with pudding while a fruit cake uses butter, however there are Christmas cake recipes that do contain butter. The traditional Scottish Christmas cake, also known as the Whisky Dundee, is very popular. It is a light crumbly cake with currants, raisins, cherries and Scotch whisky.

What frosting do professionals use for cakes? ›

Swiss meringue buttercream is a favorite among many cake decorators because of its smooth finish on the outside cakes and its ability to hold piping detail.

Baking a cake in a too-hot oven for the recommended time will dry it out. And baking a cake in a not-hot-enough oven will dry the crust before the center is fully baked.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Rich fruit cake can be cut and eaten as soon as it's absolutely cold. It is a moist cake. However, it shouldn't be wet or sticky, if it is it is probably undercooked.

A wobbly or firm middle that doesn't bounce back is a sign that the cake needs more baking time. When you insert a thin skewer in the cake, it should come out clean (or with a few dry crumbs). If you pull it out and wet cake mixture has stuck to the skewer, it means the cake has not finished baking completely.

Leave the cake to cool completely in the tin.