Nope, had really never made it before. Not sure why, because it's one of my favourites. Maybe I thought it would be a bit complicated, but whatever the reason I'd never tried.
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Anyway I made it yesterday. I needed to be a it more precise than I generally am when baking, even down to measuring cake strips with a ruler - never thought I would see the day when I did that.
As so often these things are a learning curve and if/when I do it again; -
I really will warm 3 tablespoons of apricot jam as the recipe says, rather than look at the pan with 2 in and think, that's more than enough surely. Because it wasn't.
I'll invest in a pastry brush because trying to put runny apricot jam on the sides of a cake with a pate knife isn't the easiest way to go about things.
And I'll try harder to get the marzipan join on a corner and not wrinkle it on the top and not have it sag around the sides.
That said though, it was delish.
We already have several pastry brushes!
ReplyDeletewell that would be good if I could find them! Also that green plastic one is weird and I won't go near it. I think it came in the Lakeland Muffin set.
DeleteI was about to say don't bother with a silicon pastry brush, as they may have a purpose in life, but it does not seem to be one of being an actual pastry brush. I can also confirm, and not from making tennis court cake but from applying stuff to a cake, that it is pretty useless at spreading jam.
ReplyDeleteSo - to date with this silicon usurper I have failed to properly jam a cake for marzipan, I have failed spread milk on scones, I have failed to spread egg glaze on a pie, and I have failed to spread a milk glaze on a different pie. And no1 son failed to spread oil on something with it . . .
Basically then, they're pretty cr*p? I am impressed that you milk your scones, as I never bother, probably because I can't be bothered to go and look for the proper pastry brush.
DeleteI'd still rather eat it than cook it 😉
ReplyDelete