The reason it's better to freeze it before leveling is that in case of freezer burn on the top, you're just removing that part anyway. Removing the plastic without knocking this condensation back onto the surface of the cake takes a steady hand.

The updated recipe used by McVitie's is said to have been created by Elizabeth Ewing of Inverness, whose husband was a baker at McVitie's. It consists of two light gingerbread sponges that have been flavoured with nutmeg and cinnamon and then sandwiched together. In March 1934 the Taunton Courier and Western Advertiser printed a recipe including the North African fruits dates, figs, walnuts and prunes.The creation is then covered with a decadent vegan golden syrup buttercream, along with a layer of Biscoff.

The artisan bakers have been delivering tasty produce for nearly 50 years and these Christmas cakes are sold around the world. It has also been hand decorated and covered with marzipan and there’s a big splash of brandy to bring the moist, rich fruit cake’s flavour alive.Here, we look at some of the best Christmas cakes from independent producers, and we also have a look at what the supermarkets are producing too. and can be safely dished up to family and guests alike – and because it’s gluten-free doesn’t mean it doesn’t have to like flavour! Some recipes, such as the BBC Good Food and Mary Berry recipe, top the cake with marzipan holly leaves and berries instead of marzipan fruits. As a regular winner of best Christmas cake awards, this Meg Rivers creation for 2021 really is hard to beat.

uk, it is the perfect festive treat with decent layers of marzipan and icing and lots of brandy-soaked, juicy fruit to enjoy. The standout feature here is that each slice of the cake has been wrapped individually so there’s no need to worry over slicing – it can just be served straight onto plates. It should serve up to 16 people and the biscuits also make a mini luxury Christmas cake alternative, and they also a Christmas cake featuring Santa’s sleigh.The mini-Christmas cake is made by Meg Rivers in the Cotswolds (see below) as an exclusive offering. The cake itself has been slow-baked in small batches and then matured for at least three months before being finished with an ivory sugar paste and natural marzipan. If you do wrap and freeze a warm cake, the best thing to do is leave it, and then when you go to defrost it, take it out of the freezer, immediately unwrap it, and brush away any frost particles so that frost doesn't wet the surface of the cake as it thaws. The iced design is simple and impressive and cutting through the ice and marzipan reveals a rich sweet-smelling fruitcake.

It consists of sponge cake spiced with nutmeg, cinnamon and ginger and filled with cranberries, sultanas and apricots. And lastly, frosting a chilled cake is much easier since a chilled (or frozen) cake won't shed as many crumbs into the frosting as a room-temperature cake. A Tunis cake is a Madeira cake topped with a thick layer of chocolate and decorated with marzipan fruits. Suitable for vegetarians, this cake has been flavoured with fragrant rosewater and brandy and is packed with sultanas and raisins. Studded with hazelnuts and chopped almonds, it is packed with raspberries, blackberries, strawberries and blueberries – this is an impressive Christmas cake to impress with.And even so, your frosting will harden up when it comes into contact with the frozen cake, making spreading it difficult. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.