I’ve never decorated a cake with anything more fancy than butter icing before, so I’m not sure why I’m tempting fate decorating Oscar’s Christmas Cake, but I am! The first step is the Marzipan. I’m not a fan of almond marzipan, but while researching options I came across some recipes for cashew marzipan, which seems to be popular in India. I also watched several videos about how to make marzipan, the most useful being this one from Confection Perfection. I’ll write a post about decorating the cake a bit later, but I think I did a pretty good, although a bit rough, job for my first attempt.
|Prep time||30 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates|
|Suitable for||RPAH Elimination Diet - Low Chemical / Failsafe|
|Occasion||Birthday Party, Casual Party, Christmas, Formal Party|
- 500g raw cashews
- 500g pure icing sugar
- 1 teaspoon vanilla essence
- 3 egg white
Low Chemical / Failsafe
Makes more than enough marzipan to cover a 20cm cake, depending on how thick you like it.
So my cake is now drying out, although given the temperatures in Melbourne at the moment I only left it out uncovered for 2 days and have now put it into an airtight container in the fridge until I do the Royal Icing part.