In between peeking at the Wimbledon men’s singles final anxiously, I finished the ring pillow for my sister’s wedding and also marzipan-ed the cakes today.
The pillow is just a small paper-pieced hexagon design, with velvet ric rac around the edges.
The middle bit of ric rac is there to tie the ring on and can be removed afterwards should my sister wish to keep the pillow for a teeny tiny chair somewhere! (The rings are ours- quite appropriate as today is our 6th wedding anniversary)
According to Pam Corbin, aforementioned (many times over) author of the River Cottage Cakes handbook, marzipan is not only easy to make but ‘a thousand times nicer’ than the bought stuff. I can’t argue with a thousand times, really, and had a huge jar of ground almonds courtesy of an Asian supermarket in Glasgow, so I went for it. It calls for brandy, orange liquor or whisky. Well, there was no question: whisky all the way. A short debate over Laphroaig vs. Auchentoshan later, the Auchentoshan won out and I can indeed concur with Pam that it is much, much nicer.
And really satisfying. It has to dry out for a couple of days before the royal icing goes on, and then they’ll be ready.
It’s such a long process (the fruit was started in its marinade 18 months ago!) that it’s no wonder these cakes are reserved for the most special of occasions. Oooh it’s all getting quite exciting! Next up: cake decorations…