It’s time to put the finishing touches on your Christmas cake and really make it sparkle. Whether you have just 20 minutes to spare or more time to get creative, cookery director Meike Beck has all the inspiration you need…
IF YOU ONLY HAVE 20 MINUTES...
A tree that twinkles
This easy, stylish decoration is quick to achieve, and you can adapt the sugarpaste colour and sprinkles to your taste. Once iced, the decorating takes just minutes.
Hands-on time 20min, plus (overnight) hardening and setting. Serves 20
FOR THE CAKE
• 2-3tbsp smooth or sieved apricot jam
• 20.5cm fruit cake, see our recipe in the November issue or online
• Icing sugar, to dust
• 500g natural or golden marzipan
• 500g navy sugarpaste
• Brandy, gin, vodka or cooled boiled water, to brush
FOR THE DECORATION
• 80g royal icing sugar, we used Silver Spoon, see box on the right to make your own
• Edible gold and/or silver balls
• Festive sugar sprinkles, including gold stars, see GH TIP
YOU WILL ALSO NEED
• Ribbon
• 3-4mm plain or closed-star nozzle
• Edible silver glitter spray, we used Cake Décor, optional
1 A day before you want to decorate the cake, in a small pan, gently warm the apricot jam to make it easier to brush. Put the cake on to a board and brush top and sides with jam. Set aside.
2 Lightly dust a work surface with icing sugar and roll out the marzipan until large enough to cover the cake. Lift on to the cake and gently smooth into position. Trim excess. Leave overnight (ideally 24hr) at room temperature for the marzipan to harden slightly.
3 Dust a work surface with icing sugar and roll out the navy sugarpaste until large enough to cover the cake. Lightly brush the marzipan layer with alcohol/cooled boiled water to moisten. Lift the sugarpaste on to the cake and gently smooth into position. Trim excess. Transfer to a cake stand or plate. Secure a ribbon around the base of the cake.
4 For the decoration, in a medium bowl, whisk the royal icing sugar with 10ml water to make a thick but pipeable paste. Transfer to a piping bag fitted with a 3-4mm plain or closed-star nozzle. Pipe a looping, descending pattern on top of the cake to resemble a tree. Pipe a triangle at the base to resemble a tree trunk. While still wet, decorate the royal icing sugar with gold and/or silver balls and festive sprinkles.
5 If you like, pipe a cross at the top of the tree and load with gold star sprinkles. Spray with edible silver glitter, if using, and allow to set before serving.
