Hi all, made my Christmas cake yesterday following a Nigella recipe. It says to wrap well and store in a cool dark place, however other similar recipes I've seen say to store in an air tight container. Which method should I use? I don't want it to go rock hard after all the effort I put in!

Thanks

I made a xmas cake 4 weeks ago for my mums work (xmas fayre) and just wrapped it in tinfoil and put it in a cupboard , taking out once a fortnight to pinprick and put the juice in.

I iced it yesterday Turned it upside down and cut a little bit out the bottom to taste it and it was still nice and moist.
I think because its so heavy and has so much fruit its easier to keep.

Thanks for that, it's put my mind at rest. Mind you, with the amount of booze I put in it, it will probably be pretty decently preserved!

To keep it moist you need to water it liberally with brandy. That's my mother's tip.

I'd store it in an airtight container in a cool, dark place, just to be on the safe side.

I'd also buy more booze just to be on the safer side!

Is that for you, or the cake?

How did you Ice and decorate your cake?

Good thinking Whacky!

Best buy some for the cake and some extra for me.
Safety first as always!

I haven't iced it as i don't like marzipan and neither does my other half or my family.

I always used to put my cake in an old large sweet tin (Roses) and then marzipan and ice it just before Christmas.
Used to store mince pies in a tin as well.

I put marzipan on mine and left it to dry out. Recommends a few days but I only had a few hours. So I done that and then iced with white rolled icing and pressed silver and gold balls into it (the little tiny ones) then in the middle had a fake decoration which was cranberries and leaves and some little twigs. And wrote "Merry Christmas" on with a red icing pen


Hard to explain. I'm trying to get a picture of it from my mum since its her who has it lol

best thing is to wrap in greaseproof paper and store in a tin. If you are going to ice your cake the reason the marzipan needs a few days to air dry is because the oil will bleed through the icing. However these days cos most people use rolled icing and not royal icing you don't need to wait.

Thanks for all your advice, think I'll store it in a tin to be on the safe side...just need to find
One that's big enough!!