Royal Icing For Snow Capped Fruitcake Recipes

Steps:

• Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan, and dust with flour, tapping out excess; set aside. Stir flour, baking powder, cinnamon, salt, and almonds in a medium bowl; set aside.
• Cook Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has absorbed, 15 to 18 minutes. Let cool completely. Chop fruit into 1/2-inch pieces; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until pale and fluffy. Mix in zest and ginger. Mix in eggs, 1 at a time. Transfer to a large bowl. Fold in flour-nut mixture with a rubber spatula. Stir in fruit.
• Spoon batter into prepared pan. Bake until a cake tester inserted into center comes out with only a few moist crumbs, about 1 hour 40 minutes. If cake browns too quickly during baking, loosely tent with foil. Transfer to a wire rack; let cool.
• Trim cake level with a serrated knife. Bring apricot jam and 1/4 cup water to a simmer in a small saucepan over medium-low heat; strain into a small bowl. Lightly brush cake with the jam syrup.
• On a work surface lightly dusted with cornstarch, roll 2 pounds fondant to 1/4 inch thick, brushing off excess cornstarch as needed. Drape fondant over rolling pin; center and place on cake. Starting at top, smooth fondant onto cake with your hands. Trim with a pastry wheel.
• On a work surface lightly dusted with cornstarch, roll remaining 1/2 pound fondant to a scant 1/4 inch thick. Cut out 4 small, 4 medium, and 4 large snowflakes. Brush underside of each snowflake with a damp pastry brush, and gently press onto cake. Decorate snowflakes with royal icing.

Steps:

• In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate, place icing in a pastry bag. For border decorations and dots, use a #3 round pastry tip. For small detailed decorations, use a #1 or #2 round pastry tip.

Steps:

• Put meringue powder, sugar, and 1/3 cupwater into the bowl of a mixer fitted withthe paddle attachment; mix on low speeduntil combined, about 7 minutes.

Steps:

• Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.

Steps:

• Preheat oven to 325* F. Grease and flour an 8x3 inch round cake pan, tapping out excess flour.
• In a small bowl, combine flour, baking powder, cinnamon, salt, and toasted almonds.
• Heat Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has been absorbed, about 15-18 minutes. Cool completely; chop into 1/2 inch pieces.
• Place butter and sugar into mixer bowl. Using paddle attachment, mix at medium speed until well creamed and fluffy.
• Add zest and ginger to creamed mixture and mix. Add eggs 1 at a time, mixing well after each addition. Transfer to a large bowl.
• Fold flour mixture into egg mixture with a spatula. Stir in fruit.
• Spoon batter into pan. Bake at 350* F for about 1 hour 40 minutes, until a toothpick inserted in center comes out with only a few moist crumbs. If cake browns too quickly, loosely cover with a foil tent to prevent over-browning. Transfer to a wire rack and cool.
• Level cooled cake with a serrated knife or cake leveler. Combine jam and 1/4 cup water in a small saucepan; bring to a simmer over medium-low heat. Strain into a small heatproof bowl. Carefully brush cake with jam syrup.
• To make royal icing, beat egg whites until stiff but not dry--do not overbeat. Add sugar and lemon juice and beat for 1 minute. If too thick, add more egg white; if too thin, add more sifted icing sugar. Royal icing may be stored in an airtight container in the refrigerator for up to 3 days.
• On a flat, smooth surface lightly dusted with cornstarch, roll 2 pounds of the fondant to 1/4 inch thickness, brushing off excess cornstarch if needed. Drape fondant over rolling pin. Center over and carefully place on cake. Starting with top of cake, smooth fondant over cake with your hands, taking care to avoid air pockets; trim off excess at bottom with a pastry wheel.
• If needed, dust the same work surface with additional cornstarch. Roll out remaining 1/2 pound of fondant to not quite 1/4 inch thickness. Cut out four each small, medium, and large snowflakes with snowflake cookie cutters. Brush underside of each snowflake with a pastry brush lightly dampened with water and gently press onto cake. Decorate snowflakes as desired with royal icing.
• Cake may be stored tightly covered and at room temperature for up to 2 days.