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If making a Swiss roll cake delivered with normal mail, invert the cake onto a sheet of greaseproof paper sprinkled liberally with caster sugar. Quickly peel off the lining paper and trim the edges of the cake delivered with normal mail with a sharp knife. Fold the top short edge of the cake delivered with normal mail in about an inch, then roll up the cake loosely with the paper inside. This process must be completed immediately when the cake delivered with normal mail is taken out of the oven, for it will not roll up without cracking if it is allowed to cool. Leave to cool and set for a few minutes, then carefully unroll and remove the paper. Fill cake delivered with normal mail with jam, butter cream or fruit and whipped cream, and then roll up again.
A light fruit cake is a moist well-flavoured cake which has grated apple in it to help with the moisture, but it doesn’t keep longer than about two weeks. It is therefore better to use it only for a simply decorated cake delivered with normal mail. It can be covered with marzipan as with all fruit cakes and with any of the icings. The currants suggested in the recipe may be replaced with finely chopped, stoned dates or with a mixture of finely chopped, no-need-to-soak dried apricots and stoned, chopped prunes. Grease and double line the chosen tin. Sift the flour, bicarbonate of soda, spice and ginger into a bowl. In another bowl, cream the butter or margarine with the sifted brown sugar for the cake delivered with normal mail until very light, fluffy and pale in colour. Beat in the eggs one at a time, following each with a spoonful of the flour mixture, then fold in the remaining flour for the cake delivered with normal mail. Mix the raisins, currants, sultanas, peel and fruit rind together and add to the mixture. Peel, core and coarsely grate the apples, add to the mixture and stir through to distribute evenly.
Turn the cake delivered with normal mail mixture into the prepared tin, level the top and bake in a moderate oven. The largest size of cake is better if the oven heat is reduced to 160 degrees after an hour and a half, to prevent over browning. The cake delivered with normal mail is done when a skewer inserted into the centre comes out clean. Cool it in the tin for five minutes, then turn out onto a wire rack and leave until completely cold. When it is cold, wrap in foil or put into an airtight container for 24-48 hours before use. This fruit cake delivered with normal mail will keep well in the freezer for up to three months. Do not remove the lining paper from around the cake once it has cooled, but wrap it straight from the tin securely in foil.
A fudge frosting can be made for a cake delivered with normal mail with butter, milk, brown sugar, black treacle and icing sugar. Put the butter, milk, brown sugar and treacle in a heatproof bowl over a saucepan of hot but not boiling water. Stir occasionally until the butter and sugar have melted, then remove the bowl from the saucepan. Stir in the icing sugar, then beat with a wooden spoon until the icing is smooth. Pour quickly over a cake for a smooth coating, or leave to cool, then spread over the cake and swirl with a small palette knife. Leave the frosting to set, then decorate the cake delivered with normal mail as desired.