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desperanceI have glazed the Christmas cake, with a sieved apricot preserve I made myself; and marzipan'd it with almond paste that I made just now, to Jane Grigson's recipe (which - being called "Marzipan, or almond paste" - confirms what I was saying yesterday, that we Brits do not distinguish one from t'other; apparently here in the US the former is sweeter than the latter*).
Mary Ellen wondered how I would protect the cake from the cats. "Oh pooh," I said, "once it's cloaked in marzipan they won't be interested."
Those dimple-marks on the once pure smooth surface of my marzipan'd cake? I am sure they are my own fingerprints from when I was working on the sides, and not at all the little paw-prints of curious cats. Not at all, no.
I shall now take the cake out to the clubhouse to sit and dry before I ice it...
*Mrs Grigson is quite clear about her own feelings on the matter: "If you do not agree with me that most almond paste is too sweet, add another half a pound of sugar..."
Mary Ellen wondered how I would protect the cake from the cats. "Oh pooh," I said, "once it's cloaked in marzipan they won't be interested."
Those dimple-marks on the once pure smooth surface of my marzipan'd cake? I am sure they are my own fingerprints from when I was working on the sides, and not at all the little paw-prints of curious cats. Not at all, no.
I shall now take the cake out to the clubhouse to sit and dry before I ice it...
*Mrs Grigson is quite clear about her own feelings on the matter: "If you do not agree with me that most almond paste is too sweet, add another half a pound of sugar..."