Topic: i am actually going to cry :(
I made my christmas cake weeks ago and have been feeding it regularly. Just went to feed it today and the whole thing has gone mouldy!!!!!
I am so upset and ive no idea how this has happened.
Re: i am actually going to cry :(
Sorry to hear it, Linz. I wish I had some suggestions for how to deal with it, but alas ...
Mike
Re: i am actually going to cry :(
Sorry to read about your cake, linz.
Did you seal the cake in between feeds?
If you did, what did you put into it?
Linz to be fair and analyse this properly, I need all the details, although it's not going to help this year.
Sorry
Mysteron666
Re: i am actually going to cry :(
Hi Linz,
I have a speedy Christmas cake recipe which only needs a day if that helps? its here: I chose to drag it out, but you can do it all in one day.
http://www.greatbritishbakingclub.co.uk … ecipe.html
Good Luck
x
Re: i am actually going to cry :(
When i made my daughters wedding cake, i wrapped it in double greaseproof paper and the tin foil, it was fed regularly for 8 months!!. I know that won't help this year but it might next year.
Re: i am actually going to cry :(
whilst Im sad that your cake has gone a bit funny, could you let us have a copy of the recipe as I have never heard of this problem before.
- Frank1
- Offline
Re: i am actually going to cry :(
linz73 wrote:
I made my christmas cake weeks ago and have been feeding it regularly. Just went to feed it today and the whole thing has gone mouldy!!!!!
I am so upset and ive no idea how this has happened.
The high sugar content of a "heavy fruit cake" will act to preserve it.
You didn't use artificial sweetener by any chance?
Frank
Re: i am actually going to cry :(
Did you use real butter instead of marg? Real butter would help the cake to keep as well as using proper sugar and wrapping the cake in greaseproof paper and foil. Also making sure the cake was fully cooked when it came out of the oven. Again I have never heard of this happening before but these are the only things I could think of that may have gone wrong.
I know it's a bit late now (only just joined this forum) but it might help for next time.
Last edited by pixie86 (07-01-2012 13:27:01)
Re: i am actually going to cry :(
I think the problem was with the storage. You would need to ensure the cake is tightly wrapped, and stored in an airtight tin so that air cannot get to it. Also, alcohol is a preservative, so perhaps try coating the whole of the cake with whatever spirit you are using to create a 'seal'. If you wrap it in greaseproof paper, a liberal wrapping of clingfilm, foil, place in a large self-seal freezer bag and then in a airtight tin, you shouldn't have this problem again. You should get away with just changing the clingfilm each time you unwrap the cake, which is obviously cheaper than the other wrappings. Hope this helps.
Re: i am actually going to cry :(
I've only just read of your problems with your Christmas cake. The one thing that no-one else has mentioned is the temperature of the room in which you store the cake. I keep mine in a cool room with no radiators on. One year I kept my Christmas puddings in the kitchen and had the same problem. I looked at them the week before Christmas and they were all mouldy. I decided that it must have been the heat and humidity which made them go bad.
Re: i am actually going to cry :(
I keep mine in the greaseproof paper it was baked in,feed it with brandy, wrap it in greaseproof,then double wrap it with clingfilm so it's well sealed,put it on top of the bedroom wardrobe,haven't had any problems as yet,but i only make the cake 3 weeks ahead of christmas or wedding as i heard a fruit cake only needs 3 weeks to mature, not the 12 weeks some people seem to believe.
Re: i am actually going to cry :(
Delia smith Classic Christmas Cake is a winner every time - never had this problem before.
Re: i am actually going to cry :(
I personally would never use cling film as the more moist the cake becomes as you feed it, the more it will sweat. Greaseproof paper and foil is perfectly adequate and I've never had a problem with mould and rich fruit cakes. (I've been baking for forty years and do a lot of celebration cakes as I'm a cake decorator)