Christmas Cake decorating
Christmas cakes are layered with some jam, then some almond marzipan then some royal icing or icing paste. If you prefer a softer icing when settled, add some glycerine overwise egg whites and icing sugar will work perfect. If you have concern using raw egg white, you can find in shops pasteurised egg white
- 3 tbsp apricot jam I like to use orange marmalade for extra flavour
- 200 g marzipan
- 450 g icing sugar
- 2 egg whites
- ½ tsp glycerine optional
- Brush the top of the Christmas cake with some jam. This will help to stick the marzipan on the cake.
- Next, roll the marzipan on a work surface into a circle of about 1cm thick using some icing sugar or in-between two sheets of parchment paper.
- Place a template of the size of the cake over the cake to draw the required size then transfer onto the marzipan. Cut the marzipan with a fit. Transfer onto the cake and remove excess icing sugar.
- Next prepare the royal icing.
- In a bowl, slowly whisk the icing sugar and add the egg whites slowly until smooth and stiff.
- Stir in the glycerine, if using – this helps to stop the royal icing from setting rock solid.
- Check the consistency then spread this over the top of the cake in a decorative fashion. Be as imaginative as you like.
- Decorate the cake with some holly and a few cinnamon stick or extra marzipan stars… warp the sides of the cake with a ribbon and secure it with a tooth pick.
- Leave it aside for the royal icing to dry a little and settle and the cake is ready to be served for Christmas day!