Festive bell cake

Cover the fruitcake with cream plastic icing (see directions under How to ice a fruitcake).
Place cake on the cake board and tie red ribbon around the edges of the board.
Make 3 sugar bells as follows: Make a mixture of castor sugar and egg white. Add small amounts of egg white to castor sugar until the mixture is the consistency of wet sea sand.
Pack the mixture into a bell mould. Tamp down to eliminate any air pockets. Tap out on to a baking tray that has been covered with wax paper or a plastic mat.
Leave sugar bell to dry. When firm to the touch, place plastic mould over sugar bell again to lift up. With a teaspoon, carefully hollow out the centre. Leave sugar bell for a further 1/2 hour to harden completely.
Colour a golf-ball size of white plastic icing red and another ball green.
Dust a board with cornflour, roll the red icing as thinly as possible and cut out 3 strips 3 cm wide by 18 cm long.
Take 2 of the strips. At one end of each, cut out a V to form a fish-tail shape. Arrange these strips in a natural position on the cake to form the ends of a bow.
Fold remaining strip in half and make a crease in the centre. Wet each end with water, fold to the centre, press down well and pinch together in the middle.
Make 2 rolls of wax paper and place one in each loop to keep it open. Leave in until set, then remove.
Cut out a small strip of red icing and fold it around the centre of the 2 loops. Attach the centre of the bow to the cake over the ribbon ends.
Attach 3 bells to the cake with dots of royal icing.
Roll remaining red icing into small balls to make holly berries.
Roll out green paste as thinly as possible. Cut out holly leaves, draw veins in each leaf and place a holly leaf and a berry in each bell. Arrange other leaves and berries between the bells and around the base of the cake. Use royal icing to attach them.