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.
20 .5cm fruit cake, see our recipe in the November issue or online
Icing sugar, to dust
500 g natural or golden marzipan
500 g navy sugarpaste
Brandy, gin, vodka, or cooled boiled water, to brush
For the decoration
80 g royal icing sugar, we used Silver Spoon (see GH TIPS to make your own)
Edible gold and/or silver balls
Festive sugar sprinkles, including gold stars (see GH TIPS)
You will also need
Ribbon
3 -4mm plain or closed-star nozzle
Edible silver glitter spray, we used Cake Décor, optional
Directions
Step 1A day before you want to decorate the cake, in a small pan gently warm the glaze/sieved apricot jam, to make it easier to brush. Put the cake on to a board and brush the top and sides with glaze/jam. Set aside.
Step 2Lightly 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.
Step 3Dust 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.
Step 4For 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.
Step 5If 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.
Get ahead:
You can ice your cake up to a couple of weeks ahead. Store at room temperature.
GH Tips:
Don’t be tempted to use plain icing sugar here, as you need the firmer set of royal icing sugar. Alternatively, see below to easily make your own
We used a range of Happy Sprinkles and Out of The Box Sprinkles from thecakedecoratingcompany.co.uk
To make royal icing:
In a medium bowl, whisk 10g egg white until frothy. Sift in 65g icing sugar and whisk to combine. You are looking for a very stiff but pipeable consistency – you might need up to 10g more sifted icing sugar. If too stiff, whisk in a drop of water. Use immediately.
16 Christmas cake decorating ideas to make your cake a festive showstopper
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