Star and snowflake Christmas cake

35 minutes


  • 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


Spread the sieved apricot jam, or you can buy special apricot baking glaze, in a thin layer all over the cake
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
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
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
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
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