I have had great fun lately creating beautiful cupcakes, and novelty-shaped fudge…
However, I want to graduate to celebration cakes, and in January 2012 I have enrolled on an 8 week Introduction To Cake Decorating course.
I just can’t wait to get started, so decided it was time to roll up my sleeves, bake, and decorate a Christmas Cake.
First, I decided on the recipe for my cake. This was an easy choice!
I baked a Newport Fruit Cake from Georgina Campbell’s Meals For All Seasons.
Essentially this is a Chocolate & Guinness Fruit Cake.
I have always loved this cake, from the first time my Mum made it when I was still at school, and not a big fan of fruit cakes in general.
The Guinness adds a lovely dimension to the flavour, and the chocolate, well that speaks for itself!
Mr McKenzie and I actually decided on this cake for our Wedding Cake last year. A close family friend, Margaret, baked and decorated our Wedding Cake, and we, and our guests, were thrilled with it… Thanks Margaret!
As for the decoration I have seen some really beautiful cake designs on other people’s blogs…
I especially love Ruth’s, from The Pink Whisk, ideas for decorating your Christmas Cake.
I felt inspired by my new Scottie dog cutter to come up with my own design, and for my first celebration cake, I am really pleased with how it turned out. Hope you like it too!
Preheat the oven to 180°C.
Line a deep 8 inch cake tin.
Blend the eggs with half the Guinness and add, together with enough of the remaining Guinness to make a wet dropping consistency.
Turn into the tin.
Bake in the centre of the preheated oven for 1½ hours, or until the top is springy and the sides are shrinking away from the tin.
A fine skewer inserted into the centre of the cake should come out clean.
Stored in an airtight tin, it should keep for weeks.