Decorate your Christmas cake

Recipe from: 12/1/2005 12:00:00 AM
christmas cake

Ingredients 10
Servings 12
Time 60


  • 1 round 22-26cm ready-baked fruitcake
  • 25ml smooth apricot jam
  • 400g ready-made marzipan
  • Icing sugar, for dusting
  • 400g ready-roll fondant icing
  • Chocolate stars
  • 200g white cooking chocolate
  • About 125ml coloured sugar crystals
  • Silver balls
  • Organza ribbon


To decorate
If the cake is slightly raised on top, use a sharp serrated knife to trim it to a flat surface. Turn upside down and place on a cake stand. Heat the apricot jam and allow to cool slightly. Stir until smooth and spoon over the surface of the cake. Knead the marzipan on a work surface that has been dusted lightly with sifted icing sugar. Once the marzipan is smooth and pliable, roll into a ball, then roll out with a rolling pin until it forms a circle the same size as the top of the cake. Roll the marzipan around the rolling pin. Unroll carefully onto the cake and trim the edges so that it fi ts neatly onto the top of the cake. Brush the surface with warm water. Knead and roll out the fondant icing in the same way, keeping the surface dusted with icing sugar. Roll over the rolling pin, lift over the cake and unroll over the marzipan. Smooth out with your hands and trim the edges to fit.
Chocolate stars
Melt the chocolate, pour into star-shaped moulds and leave to set. Remove from the moulds and brush the surface with a little melted chocolate. Sprinkle with coloured sugar crystals and add a few silver balls. Allow the chocolate to set. Place the chocolate stars around the edge of the cake, securing them with melted chocolate. 6 Tie a wide organza ribbon around the cake and place a few more chocolate stars around the base of the cake platter.

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