Star and snowflake Christmas cake

by Karen Burns-Booth
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makes 1
35 minutes

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