Thread: Icing query
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Wayne Boatwright[_1_] Wayne Boatwright[_1_] is offline
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Default Icing query


Fruitcakes or Chrimas cakes in the UK are often wrapped in marzipan and
then frosted. It's rarely done in the US.

Oh pshaw, on Wed 29 Nov 2006 04:06:17p, Mary meant to say...

> WHY are you even considering frosting a fruit cake ?????
>
> Bertie Doe wrote:
>> In a rare joint venture, Team Doe are doing an iced cake. My wife is
>> going to make the fruit cake and I'll be decorating it. My dilema, the
>> 2 recipes I have : Royal Icing (sug+egg whites) and : Butter Icing
>> (sug+butter) recipe states "Will store up to 3 days in container in
>> fridge". I really need an icing which will store up to 3 weeks, any
>> ideas for soft or hard icing?
>> My wife dosen't like ground almonds, so this rules out marzipan as an
>> underlayer. IIRC there's a paste called Kersh or Kirsh (no luck with
>> google) is this paste almond free? Is there a good recipe out there on
>> the sub ether? TIA.
>>
>> Bertie

>


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Wayne Boatwright
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