Name: Traditional white Christmas cake
Yield: 12 servings
Cuisine: Bake
Ingredients: 1.00 fruitcake; 1.00 cake board; 45.00 ml jam apricot; icing sugar and cornflour, for dusting; 1.00 kg marzipan; 1.00 kg plastic icing; 25.00 g petal paste; 2.00 eggs large, whites only; 225.00 g sugar paste; edible glitter snowflakes; fresh rosemary; castor sugar; 200.00 g icing sugar; edible dusting powder yellow; paper piping bags; edible flowers; ribbon for sides of cake

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Ingredients (17)

1.00

fruitcake

TO COVER

1.00	cake board
45.00 ml	jam — apricot
	icing sugar — and cornflour, for dusting
1.00 kg	marzipan
1.00 kg	plastic icing

TO DECORATE

25.00 g	petal paste
2.00	eggs — large, whites only
225.00 g	sugar — paste
	edible glitter — snowflakes
	fresh rosemary
	castor sugar
200.00 g	icing sugar
	edible dusting powder — yellow
	paper piping bags
	edible flowers
	ribbon for sides of cake

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Method:

Place cake on board.
Melt jam in a small pan with 15 ml water, then press through a sieve. Brush over top and sides of cake.
On a surface dusted with icing sugar, roll out marzipan to a 35 cm round. Use a rolling pin to help lay almond paste over cake and ease to fit around sides, trimming off excess.
Measure circumference of cake using a piece of string.
Roll out half the ready-to-roll icing to a long strip, the length of the string and the depth of the cake.
Lightly dampen sides of cake with water.
Dust strip with cornflour and roll up loosely. Place against the side of the cake and unroll to cover the sides.
Using hands dusted with cornflour, smooth the icing using a polishing action.
Roll out remaining icing to a 28 cm round and trim edges in a wavy line.
Position over top of cake so wavy edge hangs over sides of cake.
Smooth icing with your palms.
You may also like to cover edges of the cake board with the icing trimmings.
Leave overnight.