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Traditional white Christmas cake

Ingredients 19
Servings 12


  • 1
    moist, rich fruit cake
  • 1
    cake board
  • 45
    apricot jam
  • icing sugar and cornflour for dusting
  • 1
  • 1
    white ready-to-roll icing
  • 25
    petal paste
  • 2
    large egg whites
  • 225
    sugar paste
  • edible glitter snowflakes
  • several sprigs of rosemary
  • castor sugar for dusting
  • 200
    icing sugar
  • yellow dusting powder
  • paper piping bags
  • stamens
  • ribbon for sides of cake


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.


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