English christmas cupcake

[Lisss's]

Lisss's So I wanted to write for oks3504 that the use of any cream in this case IMPOSSIBLE for two reasons: firstly, this is a classic recipe, if it had to be smeared with mastic or marzipan with cream, then the British would have smeared it a hundred times based on their meticulous pedantry, and, secondly, a cake covered with butter cream would not is subject to long-term storage, and the Christmas cake can be stored for a very long time (for some, several years) So we will set aside the cream for the cakes, and we will cover the kesk with confiture, sculpt mastic and marzipan on top, well, or just serve it to the table, remembering the English with a kind word! A classic, it is also a classic in Africa.

I have never used mastic or marzipan confiture, so I cannot give advice on this matter. I am writing as I did myself. And this cake did not store for a long time, the cream did not have time to deteriorate in two days in the refrigerator. Sorry for stepping back from the classics .... I will no longer embarrass the British
I want to add to my defense .... the mastic and marzipan are also very sweet ... so I won't cover anything at all, I'll save the cake mastic.

let's decide - if we are preparing a traditional English dish, and we want to get a traditional English taste, then it should be cooked according to the rules of the British themselves. if we're just making a stuffed cupcake - ok, do whatever you want with it, but don't call it an English Christmas cupcake ..

in England, this cupcake is decorated like this (all photos are taken from English-language sites):





icing coating:





here is the marzipan + mastic coating:

I have never used mastic or marzipan confiture, so I cannot give advice on this matter.

I used. Moreover, hundreds of thousands of Englishmen have been doing this for hundreds of years

I am happy to read the advice of experienced comrades

Oksana, on the first page there are links to decorating a cupcake, and MK how to cover a cupcake with marzipan, everything is according to the rules - I will be glad on confiture if the information is useful

So last year I did not do it according to the rules, but like a cake ... I WILL BE CORRECTED, but I will not cover this time anyway ... and it is so sweet and tasty ...

by the way, I just discovered how to decorate the top with candied fruits so that they do not fall off the surface of the cake here by the link 🔗

this is the cupcake:

[Luda]

Luda, but you don't need a taster, otherwise everyone bakes, I can try

[Olga from Voronezh]

Oksana, how about (roughly) you might need some mastics to cover the Christmas cake?

Olga from Voronezh, Olya, only looked through sites with decoration with a cupcake and found information on the quantity for a cake with a diameter of 23 cm, they recommend taking 1 kg of marzipan and 1 kg of mastic. they are very thick - 1cm - roll them out so that the dark cupcake does not shine through from below (look at the picture above, where the photo is in section)

[Luda]

Luda, but you don't need a taster, otherwise everyone bakes, I can try

Lika, I'm afraid the local tasters will be against

and she herself did not dare to bake this year?

It seems to me difficult to eat this cupcake in two days, only if the "room is full of guests" it is very satisfying.

That's how it was with us .... and even a piece was taken to the parents .... so it was sold.
Regarding the consumption of mastic. Well, it is not rolled out in 1 cm, but in 0.5 cm. If you cover in two layers, then of course take less mastics. 600 grams for a cake with a diameter of 23 cm will be enough, only roll it out to 3 mm

[Olga from Voronezh]

Olga from Voronezh, Olya, only looked through sites with decoration with a cupcake and found information on the quantity for a cake with a diameter of 23 cm, they recommend taking 1 kg of marzipan and 1 kg of mastic.they are very thick - 1cm - roll them out so that the dark cupcake does not shine through from below (look at the picture above, where the photo is in section)

That's how it was with us .... and even a piece was taken to the parents .... so it was sold.
Regarding the consumption of mastic. Well, it is not rolled out in 1 cm, but in 0.5 cm. If you cover in two layers, then of course take less mastics. 600 grams for a cake with a diameter of 23 cm will be enough, only roll it out to 3 mm

Thank you everybody!
I have 2 kg of mastic and 1 kg of marzipan. Enough to practice. Everything is very fresh and soft. Of course, I will try to be thinner than 1cm.

There were 2 more corrugated rolling pins for marzipan. Transparent such. Is it possible with an ordinary rolling pin? Or flaked for marzipan and shortcrust pastry are suitable?

Is it possible with an ordinary rolling pin? Or flaked for marzipan and shortcrust pastry are suitable?

I roll it normal, smooth

corrugated rolling pins - to make a pattern on marzipan-mastic:

[Luda]

Luda, and, as a scent taster, you can ... I'll lie down next to you :))
who will describe the smell of cake the most delicious ... well, there is sunlight, a hint of mimosa, the shine of grape leaves in rain drops ... or even more delicious .. he will receive a medal ... for all the parts tired of cooking (oh, how she wrapped it herself scared)

not this year I’ll sit in ambush, I’ll get ready- I’ll save up body weight, otherwise I’ll save it, and then I’ll spend it on the preparation of such a cupcake ..

can I ... I'll lie down next to you :))

lie down !! there is a lot of space, we will all fit

well, there is sunlight, a hint of mimosa, the shine of grape foliage in raindrops ...

nope, all by! no mimosa, no rain ... her ...

this cupcake is warm! spicy, christmas, orange, tree, holiday, cinnamon, cloves, and all this in waves of heat

[Lika]

Not, Lika, as the cupcake that I have not yet baked will ripen, I will throw in a piece of cake for you to gain weight, otherwise you will not reach the next call. And who am I going to enroll then?

[Linen]

Linen, all climbed to get the most greata beautiful plate, put it and attach a leaf so that the plate does not get snatched, the cupcake is ready for the meeting

(girls, if anything, I still have plates ... free)
the main thing is to choose the right Generals .. and there it will not be scary to become a recruit

this cupcake is warm! spicy, christmas, orange, tree, holiday, cinnamon, cloves, and all this in waves of heat

in-in! And after the post, how delicious !!!!

What an interesting design - candied fruits. Want!!!!
And to smear it in such a way decorated with cognac? Nothing will be saturated from above? ((((((
And if you put candied fruits on raw dough, the cake will not settle?

[Moira]

Moira Nooooo, this is right before Christmas or giving)))) and so you feed it in a piece of paper all the time)))

And there it says "For 1 hour 30 minutes before the end of baking, the cake is taken out, placed on top with a thick layer of candied fruit and put back into the oven. 30 minutes later, cover the fruit with foil or oiled paper and bake the cake until cooked for another hour."

How to be?

[Moira]

yes, in this version, candied fruits are made out even during baking such an interesting option, I definitely want to try

Moira, we will lubricate on the sides

[People!]

People! And injections in the middle! From a syringe

Imagine ... Cognac in a spray bottle is baby talk, but in a syringe is

And my dried fruits have increased so much, such thick and oily steel!

And my dried fruits have increased so much, such thick and oily steel!

_{in a whisper} So they also became delicious, the wrinkles smoothed out !!!

I declare the following recruits on the worldwide all-forum wanted list:

1. OlgaOlga
2.mamontenok
3. Crumbling
4.valvery
5. Kisena?

They went AWOL, and did not return. the fate of their filling is in question. Worried....

_{in a whisper} So they also became delicious, the wrinkles smoothed out !!!

I declare the following recruits on the worldwide all-forum wanted list:

1. OlgaOlga
2.mamontenok
3. Crumbling
4.valvery
5. Kisena?

They went AWOL and never returned. the fate of their filling is in question. Worried....

Comrade foreman, I'm reporting, and I soaked the second portion

And my dried fruits have increased so much, such thick and oily steel!

I, too, are fat and, in addition, lazy - they refuse to finish the brandy. Now, as a punishment, they stand in an inverted jar. The first time it was like this, and the dried fruits were all normal and strictly according to the recipe.

I, too, are fat and, in addition, lazy - they refuse to finish the brandy. Now, as a punishment, they stand in an inverted jar. The first time it was like this, and the dried fruits were all normal and strictly according to the recipe.

my couple is not so ...
I didn't have time pour the booze soak, as the truncated immediately, immediately absorbed, not a drop at the bottom. I got into the recipe, checked it again - I measured everything correctly. Now I think ... what if the dose is too small?

[Luda]

we will lubricate the sides

Luda, and on top of the head to put soaked fruit or dry? or just candied fruits?

my couple is not so ...
I didn't have time pour the booze soak, as the truncated immediately, immediately absorbed, not a drop at the bottom. I got into the recipe, checked it again - I measured everything correctly. Now I think ... what if the dose is too small?

You are all right, do not worry - it should be so ideally.

And I have no liquid at all, but they have not recovered either.
Brandy still smells. I don’t know, maybe some more spices

[Luda]

Luda, and on top of the head to put soaked fruit or dry? or just candied fruits?

dry, candied candied fruits
girls, about the "alcoholism" of dried fruits - you may have different composition of the mixture, they drink differently for everyone, do not worry! everything was absorbed, nothing remained - perfect! the mixture drains a little to the bottom - it's also good for me this year, too, it drains to the bottom, and the fruits grow fat gradually, but in that - there was nothing at the bottom. this is not a matter of principle, here do not panic - as it is, so well

And there it says "For 1 hour 30 minutes before the end of baking, the cake is taken out, placed on top with a thick layer of candied fruit and again put into the oven. 30 minutes later, cover the fruit with foil or oiled paper and bake the cake until cooked for another hour."

How to be?

I'm a gadfly, I didn't see the link, I will forgive my forgiveness, sho climbed

dry, candied candied fruits
girls, about the "alcoholism" of dried fruits - you may have different mixtures, they drink differently

from, purely people ...

I'll report back a bit too. Almost everything was absorbed by me, the fruits "got fat" and became shiny and oily. The smell from them is awesome!

[Ludiiiik]

Ludiiiik, my baking time is coming up on the weekend. Specify, - put newspapers right on the sheet and already on them, forms?
And how thick is the stack?
And then I'm tovarisch diligent, I do everything as taught, and I have a lot of waste paper (as I suck more ...)

And according to the forms: I have one Teflon bread-21/11/6. And the second is 28 cm in diameter.
Will I fit everything? Or buy forms?

Almost everything was absorbed by me, the fruits "got fat" and became shiny and oily. The smell from them is awesome!

Oh, Marin, I just sniffed 150 rum "sucked in" in a bottle, I thought I'd have to eat. And it smells delicious, with all the spices ...

Oh, I would also like to know about the size of the shapes, the displacement somehow does not tell me anything

And yet, what layer of dough with filling (in cm) and which one on top without filling (also in cm) to spread?

In-in, and I'm interested in clarifying this too ...

And I join the question about centimeters.

Girls looking for ideas for decoration. Found it interesting. Spread nuts and dried fruit on the muffin before baking.
🔗
I, unfortunately, have already baked both portions, but maybe someone will come in handy. All previous years, they ate it in its pure form, and this year I bought marzipan. I'm afraid he'll overpower the taste of the cake.And from the recommendations of English sites, they suggest covering the cake with marzipan two to three weeks before meals. Then he, supposedly, can better make friends with a cupcake, and then cover it with mastic.

And it smells delicious, with all the spices

I can imagine what flavor will stand during baking!

And I would like to clarify about the forms.

Spread nuts and dried fruit on the cake before baking.

I'm not strong in English ((What do they write there? Surely not to spread the silt on raw dough on raw? In three hours what will happen to them ?!

And yet ... I looked at this site. There is a cake decorated with nuts and it looks like dried cherries or cranberries ... after baking. And how does it stay on top? Maybe something is poured, such as caramel, that would stick and shine?

[clavicles]

I'll start from the end

link clavicles - spread on raw, bake.

photo from here 🔗

photo before baking and after





I look, the cherries have dried up, and a little bit of dough has crept between the walnuts .. I would probably still follow the advice from Luda's LJ - spread it 1.5 hours before readiness, when the dough is already a little bit set

What a beauty! Take some more bites

[innus]

to put newspapers right on the sheet and already on them - forms?
And how thick is the stack?

innus, take notes, lady!

we read carefully about newspapers here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7360.0

if we still bake on newspapers, then put a stack of 3 centimeters on a baking sheet, put a mold on a stack of newspapers, and so bake everything together. _{I have never baked on newspapers, the information is purely theoretical, but repeatedly confirmed on various English sites who will try - tell me}

And according to the forms: I have one teflon bread-21/11/6. And the second is 28 cm in diameter.
Will I fit everything?

our test will turn out in the region of 3 liters. it is necessary to determine how much your forms are.

how to measure the volume of the form?

we put the form on the scales, set it to zero. and pour water at room temperature into it. how many grams of water will fit, so much is there in it i.e. 2,500kg = 2.5L

i.e., measure the volume of your forms and you will understand whether 3 liters of dough will fit in there

fill the form with dough 1.5-2 cm before reaching the edge. the dough does not grow very much. in any case, baking paper sticks out 5 cm above the edge of the form, it will not allow to get out

[Luda,]

Luda, I just measured the volumes of my small forms. It turned out 250 and 100 ml. How long will such cupcakes be baked?

[Moira]

And yet ... I looked at this site. There is a cake decorated with nuts and it looks like dried cherries or cranberries ... after baking. And how does it stay on top? Maybe something is poured, such as caramel, that would stick and shine?

Moira, give me a link, I'll see what's there

Here. 🔗