I was not sure what to do today, as I did not get out of work at all and just when I thought things could not get worse, I got home to find the little-people had moved into my Battenberg cake!
Lucky for me, they left the door open.
Brilliant! Now I've seen that I'll have to do one like it soon. @k1w1 I don't like almond paste either, the almond flavouring is horrible. You can make your own almond paste, without the flavouring in, it will be amazing.
@k1w1 It's very easy to make. Our recipe for a Christmas cake says stir together 8 ounces each of ground almonds, caster sugar, and icing sugar. In a separate bowl just whisk to a bit of a froth either a couple of egg yolks or a whole egg (more yolk makes it look more yellow like the commercial stuff but we are happy with it white). Add most of the egg to the mix then kneed it together to form a stiff paste, adding more egg teaspoon at a time if needed. Occasionally you might need to start on another egg - depends on how big the eggs are and how dry/wet the ground almonds are. Best err on the side of caution with the egg, if you add too much you'll end up needing another bag of icing sugar lol. Do not over kneed it as it makes it go oily. Pop it in cling film in the fridge until you want to use it. Ours rarely makes it to the fridge, I have to make it as I need it and put it on the cake quickly otherwise one of my boys will just eat it all lol.
How do you get the checkered effect with the two colors of the cake?
@gerry
@bernicrumb
- One for the house bit
- One for the roof (and extra marzipan)
- One for eating as you make it.
@clairelouise
@lucypics
@clairelouise
@k1w1
They should change the name. I have always thought of it as Window Cake.
:)
@nicolaeastwood
@emmadurnford
(You know you want to)
@bizziebeeme
@nancyperry
@suebarni @k1w1
@k1w1 @kwiksilver @agentzuckerguss @mtpagano @triciaodonnell
@catwoman2
@amyamoeba