Star and snowflake Christmas cake
Karen Burns-Booth finishes off her easy Christmas cake recipe with a simple marzipan and icing topping. Her Christmas cake decorating tips are easy to follow for a classic Christmas cake with a snowflake design.
Ingredients
- 454g of ready to roll marzipan
- 1kg ready to roll icing
- 6 tbsp of apricot jam , warmed and sieved
- 1 egg white , beaten
- edible icing stars, gold
- edible glitter, such as white sparkling snow colour (optional)
- icing sugar, for dusting
Method
1
Spread the sieved apricot jam, or you can buy special apricot baking glaze, in a thin layer all over the cake
2
Roll out the marzipan on a board dusted with icing sugar using a rolling pin and cover the cake, pushing it in to the sides. Trim the excess marzipan around the base. Allow to dry out for about 2–3 hours
3
Moisten the marzipan with a little warm water and then roll out the icing on a board dusted with icing sugar. Using a rolling pin, drape it over the marzipan, tuck it in around the cake and smooth it with a ruler, before trimming off any excess icing at the base of the cake – reserve these for the snowflakes
4
Carefully lift the cake on to the cake board using a large spatula or fish slice. Tie the ribbon around the cake and finish with a bow
5
With the excess icing trimmings, stamp out eight snowflakes and attach to the top of the cake with a little beaten egg white, which acts as an edible glue
6
Add seven edible gold stars, again using the beaten egg white, and then sprinkle the edible sparkling snow glitter, or a snowy flourish of icing sugar, all over the cake. Allow the icing to dry a little before storing in an airtight tin until ready to serve
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Star and snowflake Christmas cake
