are we running out of things to discuss........

Oh my goodness, Sindy! Her legs were soo long and slim, I used to have to tug to get her jeans on.

I've never bought Royal Icing Sugar, only came across it a couple of years ago. Is there a lot of difference? I make royal icing with plain icing sugar, have done for years, and it always seems to turn out OK. Can someone tell me what's better about the proper stuff please!

SueDonim I remember Instant Whip - I used to love it, and then it disappeared off the shelves, leaving the way clear for Angel Delight to dominate. Bit like when Sindy dolls bowed out so Barbie could reign supreme (almost certainly cos of her big tits).

Excuse me LauraNorder but I think you'll find that any errant marzipan belongs to me! Especially if covered in dark chocolate.

Thanks Puzzler - I'll put a note in my diary although I think it may be too late for this year.

I told DH it may just be marzipanned and to be thankful!

Please send any unwanted marzipan my way, thank you

You can buy a no-egg Holland & Barrett’s Egg Replacement Callistemon to put into Royal Icing.

I just iced one cake last year with fondant icing and no marzipan, but I did put some apricot jam on first so the icing stuck to the cake.

I like marzipan but not fondant icing.
Instead of Royal Icing Sugar I bought just icing sugar by mistake. I'm reluctant to use raw egg whites but can't make royal icing without them.

I blame Edwina Curry.

Was the pudding Instant Whip? It was a packet pudding like Angel Delight.

I’ve got some ready made fondant icing this year although I have a flare up arthritis in my hands so it’s going to look a bit rustic, I think.

I only learnt recently that it’s not vital to marzipan the cake first! I’m skipping that this year as it always gets thrown away as no one likes it.

I'm eyeing this up in the garage.

I’ll try that Puzzler. I did recently make a good bread and butter pudding using brioche. I soaked the sultanas in rum and then poured a glug or two over the brioche before adding the custard. Yummy if I say so myself.
I hope I’m not getting a boozy reputation. I really don’t drink much, except when I visit the Argy.

At the risk of you saying it’s a waste of good Bailey’s, have you had Bailey’s in bread and butter pudding Laura?
It’s yum.

If I say hello Laura it will beg me to drink it.

Poor wine, no one likes to be ignored. At least say hello and assure it you will open it soon

FannyCornforth

Re Angel Delight etc
On another thread (the blancmange one) a poster mentioned a pudding (she said that it was tinned) that was similar, but 'glossier'.
I have a vague memory of something like this, and it's been driving me mad! Like the memory version of being in the tip of my tongue.
The pudding I recall was indeed very glossy, and it was a milky coffee colour. I don't remember it being in a tin though.
Anyone else?

Cremola?

I am trying to ignore the wine in the fridge.

Of course Blossoming what do you take me for

Just one then Laura?

Baileys, I was in such a hurry to get the top off I left the s somewhere

Back to the booze then Beverley, time to open my Christmas Bailey

My tipple was Baby Cham. Happy days.

It was Lexisgranny who mentioned the 'glossy' desert.

Good Luck Iam64. I’m sure it will turn out well.
Mine is kitsch, rough snow icing with a lustre powder on top and plastic decorations: child on a sledge, Christmas tree, and a “Merry Christmas” in gold plastic. Thin red ribbon round edge.

Re Angel Delight etc
On another thread (the blancmange one) a poster mentioned a pudding (she said that it was tinned) that was similar, but 'glossier'.
I have a vague memory of something like this, and it's been driving me mad! Like the memory version of being in the tip of my tongue.
The pudding I recall was indeed very glossy, and it was a milky coffee colour. I don't remember it being in a tin though.
Anyone else?

I'm icing this afternoon Puzzler61. I gave up on soft icing after making a real mess of a birthday cake in 1974.
I always royal ice the Christmas cake but am gearing up to having a go this afternoon

I have one Christmas cake with royal icing , as it’s my preference. And one for DH and SIL with Australian soft icing as they like it.
Does anyone else still royal ice their Christmas cakes?