How To Ice A Cristmas Cake

How to Ice a Christmas Cake

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Vegetarian

Equipment:

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rolling pin, cake smoother, palette knife, 2 x mixing bowls and electric beaters

Ingredients:

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marzipan fondant icing OR
royal icing OR
vegan royal icing
icing sugar, for work surface
cake board, optional
apricot jam, for cake board

Method:

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Fruited Christmas Cakes are traditionally covered with marzipan followed by a layer of white icing. You may wish to Feed and Store your Christmas Cake before adding the icing layers. Traditionally the white layer would be royal icing although you could use vegan royal icing or shop bought fondant icing. For a really flat surface use two very thin layers of fondant icing. Why not try our Wholemeal Dundee Fruit Cake.

Marzipan Layer

Cake Size 10cm/4″ 15cm/6″ 18cm/7″ 20cm/8″ 25cm/10″ 30cm/12″
marzipan 350g 400g 450g 500g 700g 1000g
apricot jam, smooth 1½ tbsp 2 tbsp 2½ tbsp 3 tbsp 4 tbsp 5 tbsp

Fondant Icing

Cake Size 10cm/4″ 15cm/6″ 18cm/7″ 20cm/8″ 25cm/10″ 30cm/12″
fondant icing 350g 400g 450g 500g 700g 1000g

Royal Icing

Cake Size 10cm/4″ 15cm/6″ 18cm/7″ 20cm/8″ 25cm/10″ 30cm/12″
icing sugar 100g 200g 300g 400g 600g 800g
Vitamin C pinch ¼ tsp ½ tsp ¾ tsp 1 tsp 1¼ tsp
egg whites ½ 1 2 3 4
liquid glucose ¼ tsp ½ tsp ¾ tsp 1 tsp 1¼ tsp 1½ tsp

Vegan Royal Icing

Cake Size 10cm/4″ 15cm/6″ 18cm/7″ 20cm/8″ 25cm/10″ 30cm/12″
icing sugar 100g 200g 300g 400g 600g 800g
Vitamin C pinch ¼ tsp ½ tsp ¾ tsp 1 tsp 1¼ tsp
aquafaba 1 tbsp 2 tbsp 3 tbsp 4 tbsp 6 tbsp 8 tbsp
liquid glucose ¼ tsp ½ tsp ¾ tsp 1 tsp 1¼ tsp 1½  tsp

How to Add the Marzipan Layer

  1. Decide if you are going to ice the top of the cake or turn it over so the flat base becomes the top of the cake.
  2. Warm the apricot jam and spread it over the cold cake.
  3. Sieve some icing sugar over a very clean work surface.
  4. Cut off a quarter of the marzipan and roll it into a circle the same diameter as your cake.
  5. Stand the empty cake tin on the marzipan and cut around the tin.
  6. Lift the marzipan circle onto the top of the apricot jam brushed cake.
  7. Roll the remaining marzipan into a circle, twice the diameter of your cake.
  8. Carefully lift the marzipan onto the cake allowing it to cover the top and gently fold down the sides of the cake.
  9. Press and shape the marzipan to cover the cake. A cake smoother can help with this but is not essential.
  10. Trim away any excess marzipan around the base of the cake.
  11. Loosely cover the cake and leave it for at least 12 hours for the marzipan to set.
  12. Wrap the cake in kitchen foil and store it in a tin until you are ready to ice it.

How to Add the Fondant Icing Layer

  1. Lightly dust a very clean work surface with icing sugar.
  2. Roll the fondant icing into a circle, twice the diameter of your cake.
  3. Carefully lift the fondant icing over the marzipan allowing it to fold into the shape of the cake.
  4. Press and smooth the icing on the top and sides of the cake. A cake smoother will help get the icing very flat.
  5. Trim away any excess icing around the bottom of the cake.
  6. To store the cake, wrap it in parchment paper and a double layer of kitchen foil before storing it in an airtight container where it will keep for several weeks.
  7. If using a cake board, brush the centre of the board with slightly warm apricot jam.
  8. Gently transfer the cake to the board, positioning in the middle of the board.
  9. Add optional decoration.

How to Add Royal Icing or Vegan Royal Icing Layer

  1. The day before you make vegan royal icing, chill a tin of chickpeas in the fridge overnight.
  2. Measure the icing sugar into a bowl, stir to combine and sieve it into another bowl.
  3. Break the eggs separating, the whites and yolks into separate bowls. Use the yolks in another recipe.
  4. OR measure the aquafaba into a mixing bowl.
  5. Add the Vitamin C.
  6. Using electric beaters, beat the egg white or aquafaba until it becomes light and fluffy which may take a few minutes.
  7. Continue beating as you add spoons of the prepared icing sugar.
  8. When about half the sugar has been incorporated add the liquid glucose and beat well.
  9. Add the remaining sugar a spoon at a time.
  10. Bring the royal icing together into a soft mass.
  11. Using a palette knife spread the royal icing over the marzipan layer.
  12. Smooth the surface of the royal icing with a cake smoother or create a texture in the icing with the palette knife.
  13. Leave the icing to become firm.
  14. When the icing has set, the cake can be stored in an airtight container or mounted on a cake board.
  15. If using a cake board, brush the centre of the board with slightly warm apricot jam.
  16. Gently transfer the cake, positioning in the middle of the board.
  17. Add optional seasonal decoration.

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