Glad this video is finally picking up - I think it's a really fun one! Had a blast with editing and making it feel like the Christmas I knew as a kid :D
That's a work of art! Remembered my pap's cousin who owns a small dessert shop, he sells a similar cake like this (small bar shape version w/o the marzipan), and it takes 3 months of dedicated labor brushing each cake weekly with brandy, wrapping it back again until December comes and at 1st week it's almost sold out. After 3 slices, it is like I'm in ☁️9.
Thank you! What a compliment from Van Gogh, himself :D Your family member's cake sounds amazing - cakes made with dedication and love are always the best :)!!!
I’m definitely going to try making one of these cakes. I can see doing this in a square pan and doing the Marzipan as if this is a Christmas present and doing a Marzipan ribbon and bow
Combien de temps peut-on conserver ce gâteau ? Combien de temps faut-il pour mûrir avec de l'alcool et combien de fois faut-il ajouter de l'alcool ? Merci d'avance ?
You can wrap the sponge up by itself and this would last a very long time in the fridge or freezer - months. Once the cake is assemble, it may last around 4 weeks if properly wrapped in plastic wrap and foil, in the fridge. Hope that helps - happy baking!
A minimum of 24hours for the cake to soak up the brandy. Alcohol is added just once to the cake. Hope that answers your question. If you're actually asking about the fruit, it must soak in the brandy for 3 days minimum, and top up with a splash of brandy each day.
Yes you're right, it's a large cake so the slow bake time and low temperature are required to maintain an even bake and not dry the cake out. Plus there's no leavening requirement for this cake.
Yes that's raw egg white. I understand your concern, but there are many alternatives. The best would be to find a royal icing recipe that uses meringue powder instead. However, you could also opt for pasteurised eggs if meringue powder isn't available. With regards to contamination, this occurs in the yolk where conditions are favorable for bacterial growth and not so much in the white. Furthermore the high concentration of sugar and addition of lemon juice present further challenges to bacterial growth, rendering the overall risk extremely low. The icing is then dried before consumption - again impeding any bacterial growth. The risk is never zero though. Hope that helps, Merry Christmas!
Quite quickly - it can begin to harden whilst you're working with it. Once applied to the cake it might take several hours (4-8hrs) for the entire thickness of the icing to harden, but fairly soon after application, the surface layer will be hard. If you were to apply enough pressure though you'd break through this layer into the unset icing beneath. Hope that helps - good luck!
You don't need a 22inch pan, but a 22cm one. That's roughly 9 inches. Many can be found on Amazon - but I'd advise to buy a name you recognise. Most of the baking pans on Amazon are all the same rubbish from China, but have simply been rebranded differently. Here is a well known American brand, established for 75years in Minnesota: amzn.to/4g2kNNN
Thank you! The transcript for your video says 22 inches and I couldn’t imagine that size cake😂 I am deaf so have to read the transcript of what you are saying.
This looks like a wonderful recipe, although I avoid anything with artificial food colouring as I don’t believe it’s good for you. Some countries don’t allow artificial food colouring. I wonder if it’s possible to make ones own candied cherries. They’d probably be tastier too.
Hello, thank you! Yes I agree, artificial food dyes are not good. If you are in the UK? there are several options for food dyes made from vegetable extracts and as you pointed out, some countries don't allow the sale of certain artificial food dyes, so the one's you'll find are natural anyway. Yep you can definitely make your own candied cherries from maraschino cherries :)
Hello Scott, good question. Typically the Christmas cakes I see in the UK are a lot darker, the predominant factor is the sugar used. A higher content of molasses in the sugar, and more treacle, will yield a much darker cake. This cake was fully cooked and cooking further would have resulted in a dry cake.
Yes, you should wash glace cherries before using them in a recipe, especially if you're adding them to a cake or bread. Washing removes any dirt or debris from the cherries' skins. If you're using them in baking, you should also rinse off the sugar syrup and dry them thoroughly to prevent them from sinking to the bottom.
@@ChouxChoux.OfficialWe don't have any dirt in the glace cherries in the UK. They are very sticky from the sugar though. Yes it makes sense to wash the syrup off to prevent them sinking to the bottom. Can't wait to make this cake.
Glad this video is finally picking up - I think it's a really fun one! Had a blast with editing and making it feel like the Christmas I knew as a kid :D
Melting in my mouth 🤤 Nirmala from INDIA 🥰
Enjoy the fruits of your labor of love. Thank you for sharing.
You’re welcome - Merry Christmas!
That's a work of art!
Remembered my pap's cousin who owns a small dessert shop, he sells a similar cake like this (small bar shape version w/o the marzipan), and it takes 3 months of dedicated labor brushing each cake weekly with brandy, wrapping it back again until December comes and at 1st week it's almost sold out. After 3 slices, it is like I'm in ☁️9.
Thank you! What a compliment from Van Gogh, himself :D Your family member's cake sounds amazing - cakes made with dedication and love are always the best :)!!!
Thank you for your video…..such clear instructions…..great editing and music …..and Mary Berry is the best!
Thank you so much!
Just love this video and the music 😀
🥰 woohooo! Check out my mince pie video if you have time and let me know what you think of that :)
I love this video even the music was perfect and it motivated me to want to start baking excellent
I'm glad MrJt! You might enjoy my latest video on mince pies - I think I did a much better job with the music/video :)
I’m definitely going to try making one of these cakes. I can see doing this in a square pan and doing the Marzipan as if this is a Christmas present and doing a Marzipan ribbon and bow
Ooooh what a great idea!
I love this recipe, ty so much for sharing Blessings!!🥰😇🎅👼🌲🌲🌲🎄🎄🎄🎀🎆
You're welcome, thank you for watching!
Thanks for the recipe❤Merry Christmas
Merry Christmas Giovani!
น่ากินมากๆเลยค่ะ ❤
ขอบคุณมากค่ะ Merry Christmas 🎁🎄
Almost Christmas 🎅 and bake heaps of Christmas cakes . Got to say , just came across your video . Wow ❤
Thank you I hope you have a Merry Christmas!
Trim off any excess (and eat it) 😊. You're my kind of cook x
Love that! 🤤
😂😂 cheerio miss sophie🥂 lovely christmas cake🎄👋🇦🇹
it's the same procedure every year!
Nostalgia.
Very nice recipe of a fruit cake, my mom used to make it as a tea cake and it was amazing‼️ thank you.
Thank you 🍊🍄🟫
Hello, thanks. It's a reference to a popular Christmas movie, Home Alone, and a common thing to say where I'm from. It's not an insult :)
On adore merci pour vos vidéos
Mon plaisir!
Esra hermoso, muchas felicidades 😊
Thank you - enjoy! :)
Where did you leave your dried fruits with brandy? Fridge or room temp counter? Thank you, will be making this!
Room temp, in an air tight container. The alcohol and low moisture content of fruit will prevent spoilage.
Combien de temps peut-on conserver ce gâteau ? Combien de temps faut-il pour mûrir avec de l'alcool et combien de fois faut-il ajouter de l'alcool ? Merci d'avance ?
You can wrap the sponge up by itself and this would last a very long time in the fridge or freezer - months. Once the cake is assemble, it may last around 4 weeks if properly wrapped in plastic wrap and foil, in the fridge. Hope that helps - happy baking!
A minimum of 24hours for the cake to soak up the brandy. Alcohol is added just once to the cake. Hope that answers your question. If you're actually asking about the fruit, it must soak in the brandy for 3 days minimum, and top up with a splash of brandy each day.
Would;t you add the almonds last so they don't get pulverized? I like Fannie Cradock's White Christmas Cake found here on YT.
They actually survive quite well haha, but if you want more texture, you're right, certainly mix them in last.
Typically cakes are baked at 350 degrees. But this is a special cake with lots of moisture.
Yes you're right, it's a large cake so the slow bake time and low temperature are required to maintain an even bake and not dry the cake out. Plus there's no leavening requirement for this cake.
How long do you bake and at what temperature?
details should be at 4:10 in the video
@ it doesn’t say there the temp and how long.
It's on screen my dear, top left corner at 4:10
@@ChouxChoux.Official Thank you
So that's raw egg in the royal icing? Any substitute for that?
Yes that's raw egg white. I understand your concern, but there are many alternatives. The best would be to find a royal icing recipe that uses meringue powder instead. However, you could also opt for pasteurised eggs if meringue powder isn't available. With regards to contamination, this occurs in the yolk where conditions are favorable for bacterial growth and not so much in the white. Furthermore the high concentration of sugar and addition of lemon juice present further challenges to bacterial growth, rendering the overall risk extremely low. The icing is then dried before consumption - again impeding any bacterial growth. The risk is never zero though. Hope that helps, Merry Christmas!
How long does it take for royal icing to set?
Quite quickly - it can begin to harden whilst you're working with it. Once applied to the cake it might take several hours (4-8hrs) for the entire thickness of the icing to harden, but fairly soon after application, the surface layer will be hard. If you were to apply enough pressure though you'd break through this layer into the unset icing beneath. Hope that helps - good luck!
Definitelt
Where do I find a 22 inch deep springform pan?
You don't need a 22inch pan, but a 22cm one. That's roughly 9 inches. Many can be found on Amazon - but I'd advise to buy a name you recognise. Most of the baking pans on Amazon are all the same rubbish from China, but have simply been rebranded differently.
Here is a well known American brand, established for 75years in Minnesota:
amzn.to/4g2kNNN
Thank you! The transcript for your video says 22 inches and I couldn’t imagine that size cake😂 I am deaf so have to read the transcript of what you are saying.
@hangingoutwithnanajacobson7582 Apologies! And thank you for pointing that out - I will correct. A 22inch cake would be truly impressive.
This looks like a wonderful recipe, although I avoid anything with artificial food colouring as I don’t believe it’s good for you. Some countries don’t allow artificial food colouring. I wonder if it’s possible to make ones own candied cherries. They’d probably be tastier too.
Hello, thank you! Yes I agree, artificial food dyes are not good. If you are in the UK? there are several options for food dyes made from vegetable extracts and as you pointed out, some countries don't allow the sale of certain artificial food dyes, so the one's you'll find are natural anyway. Yep you can definitely make your own candied cherries from maraschino cherries :)
Should it be baked darker that looks half way baked
Hello Scott, good question. Typically the Christmas cakes I see in the UK are a lot darker, the predominant factor is the sugar used. A higher content of molasses in the sugar, and more treacle, will yield a much darker cake. This cake was fully cooked and cooking further would have resulted in a dry cake.
❤
🥰💕
👌👌👌🎊🎊🎊👍🏻
I will use a bigger bowl.thanks😂
Haha you noticed that did you :D
Washing and drying glacé cherries .. well that's a first.
Yes, you should wash glace cherries before using them in a recipe, especially if you're adding them to a cake or bread. Washing removes any dirt or debris from the cherries' skins. If you're using them in baking, you should also rinse off the sugar syrup and dry them thoroughly to prevent them from sinking to the bottom.
@@ChouxChoux.OfficialWe don't have any dirt in the glace cherries in the UK. They are very sticky from the sugar though. Yes it makes sense to wash the syrup off to prevent them sinking to the bottom. Can't wait to make this cake.
Never washed a glace cherry in my life, and they've never sunk in my cakes...what brand of cherries would have dirt in them, just interested?
I thought this was a Mary berry video. That is disappointing
Sorry to disappoint.
This is not a Mary Berry video........Choux Choux is using her name !