Irish whiskey christmas cake pt 2

1 servings

Ingredients

Quantity Ingredient
See part 1

Directions

of the icing sugar and whiskey, and keep whisking until everything is blended together.

13 Divide the icing into four and, using a palette knife, smooth it over the top and down the sides of each cake, dipping the knife into simmering water to make it easier to spread.

14 To give the cakes a nice finish, dip the knife in the simmering water once more and make swirls with the knife over the cakes, then leave them to dry overnight. Wrap each cake in greaseproof paper, then in foil, and keep in an airtight container.

15 To decorate the cakes, you'll need four lengths of ribbon, each 4ft/1.2m long and 1½"/4cm wide. When you're ready to finish the cakes, carefully place a length of ribbon around each one, tying the ends in a bow.

Converted by MC_Buster.

Per serving: 4921 Calories (kcal); 218g Total Fat; (44% calories from fat); 33g Protein; 569g Carbohydrate; 559mg Cholesterol; 1239mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 34 ½ Fruit; 43 Fat; 2 ½ Other Carbohydrates

Recipe by: Deliah Smith

Converted by MM_Buster v2.0n.

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