Christmas cake
Here Jane Beedle shows us how to decorate your Christmas cake, even if you didn't have time to make one from scratch. These quick festive hacks will give you a table centrepiece in no time!
Approximate quantities for icing a 20cm cake:
24cm cakeboard4tbsp apricot jam500g marzipan500g – 1000g white fondant icing (depending on decoration)500g icing sugarEdible glitterEdible gold and silver paintFood colouringRibbonLeaf cuttersSnowflake cutters
Method:
Heat apricot jam in a small saucepan with a couple of tablespoons of water until runny. Strain to remove bits.
Mix up a little icing sugar with water until quite stiff, put a spoonful in centre of board and place cake upside down on centre of board
Roll out marzipan so that it is big enough to cover cake
Brush cake with apricot jam and cover cake with marzipan. Trim neatly around base.
Roll out 500g fondant to cover the cake and board. Water down remaining icing mix and brush surface of board and marzipan with watery icing - this is the glue that holds it on the cake and board. Gently wrap the rolled out icing onto the rolling pin and lift it onto the cake. Smooth gently, trimming around the board. Leave aside to firm up.
Using your icing trimmings and remaining 500g icing roll out on work surface, lightly dusted with icing sugar to approx 2mm thick. Cut out your choice of shapes. Dust a plate with icing sugar and leave the shapes to dry and firm up. Paint with gold or silver and sprinkle with glitter, leave to dry. Alternatively make up snowmen, santas, penguins, or whatever you fancy.
If you are in a real hurry, make a big bow with some wired ribbon. Roll some chocolate balls in glitter and stick on the cake with a mix of icing sugar and water.
More festive treats from Jane: