Fruitcake dressed as a Christmas pudding

1. Melt the apricot jam slightly and spread over the fruitcake. Place the cake on a flat cake platter.
2. Roll the marzipan into a seven mm thick circle and cover the cake with it. 3. Use about 550 g of the fondant icing and add seven ml cocoa, blended to form a paste with a little water. Knead the icing until the cocoa is well incorporated and the icing is evenly coloured. Add a little icing sugar if the mixture is too soft. Roll out the brown icing on a surface dusted with icing sugar.
4. Reverse the icing onto the rolling pin and unroll it over the fruitcake. Neaten the edges.
5. Add a few drops yellow food colouring to about 100 g icing to give it a creamy custard colour. Shape the icing into a rough ball and roll out on a surface dusted with icing sugar. Place the yellow icing on top of the brown icing.
6. Using a small sharp knife, cut a cross in the icing over the hollow centre of the cake.
7. Fold the icing flaps in and place a fat red candle in the centre of the cake. If the candle is too short, stand it on crumpled paper placed in the hollow centre.
8. Add a few drops green food colouring to about 80 g fondant icing and knead until the colouring is well blended. Roll out on a surface dusted with icing sugar until fairly thin. Cut out about 25 oval shapes using a cookie cutter or small sharp knife. Use the back of an icing nozzle to make a serrated edge resembling holly leaves.
9. Add a few drops red food colouring to the remaining icing and knead until the colouring is well blended. Roll into small balls to make red berries.
10. Arrange the holly leaves and berries around the candle in the centre of the cake and along the edge of the cake. Dust the cake with a little icing sugar just before serving.