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1
If you have thawed your Christmas Cake please de-thaw prior to using this guide. If you have your Christmas Cake ready -- Let's go.
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2
Warm Apricot Jam through until it sightly bubbles. Either on the hob or in the microwave for 10-15 seconds. Set this aside.
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3
Dust surface with a little icing sugar.
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4
Roll out marzipan, dusting now and then, to desired size enough to cover cake top and sides.
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5
Brush Cake with Apricot Jam, this ensures marzipan will stick.
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6
Lift onto rolling pin and smooth out over cake, so it sticks to cake.
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7
Trim excess.
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8
Wrap Cake in clingfilm and leave for marzipan to harden for 2 days. Please store in a dry cool place.
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9
2 DAYS LATER.
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10
Remove clingfilm, and brush marzipan surface with water.
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11
Prepare royal icing as described in steps 3, 4 and 6, 7.
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12
With excess icing roll into a ball and create a whole in the centre add drop of yellow food colouring and work the icing, dusting with icing sugar to prevent sticking.
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13
Once the icing has a consistent light yellow colour, roll out icing to a 1/2 cm thickness all over.
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14
Take a star shape cookie cutter (or any other shape you prefer) and cut as many stars as you can, re roll icing if more stars needed.
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15
Brush the back of the stars with water (not too much just enough to stick) and arrange on cake.
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16
At edges press stars down and trim any excess such as points that go over the edge.
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17
Once all stars have been placed, leave cake for 24hours so icing can harden.
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18
Dada! On professionally looking Christmas Cake! Well Done!
