Black cake is a fruit cake that is made with ground up prunes, raisins, currants, mixed peel steeped in rum/wine. After a month or more, the macerated fruit is combined with eggs, butter, sugar, flour, spices, etc. to make a dark fruitcake. The recipe varies from island to island but the basic concept is still the same.
At any rate, what is the typical icing for this type of cake? Some of my non-baking West Indian friends said that they've attended weddings where a decorated black cake was present. They describe the icing as white & hard and the cake was typically adorned with silver dragees. I figure that the icing is royal, but is there another icing that goes underneath? Marzipan? Almond paste? Or is it just royal icing alone?
Post by sarah phillips on Mar 4, 2005 19:54:02 GMT -5
Some cakes are described as being covered in Almond Paste (marzipan would work, too) and then covered in icing. If it dries hard, it's probably Royal Icing....but, the trick is to find an exact recipe. Unfortunately, I no longer have time to look tonight, but can resume tomorrow....In the meantime, you can search the net and look for "Caribbean black wedding cake recipe"
Happy Baking911, Sarah Phillips, President & Founder, baking911.com
Post by sarah phillips on Mar 5, 2005 12:00:45 GMT -5
YUP! The fat from the almond paste beneath will soften the edge of the royal icing that touches it a bit, but not by much! But, yes -- when royal icing dries, it gets hard and also helps to preserve the cake. Maybe the guests simply chip it off.....
But, if you want to break with tradition, you can cover the cake with Fondant, but it's a different type of covering altogether. Buttercream will work, as well, but doesn't hold-up well in warm weather and that's why it probably wasn't used. See www.baking911.com/decorating/icing_glaze_choices.htm