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How to Ice a Christmas Cake

Fruited Christmas cakes are traditionally covered with marzipan followed by a layer of white icing. You can use a ready rolled fondant for a flat surface or make a royal icing for a textured surface. Some people like to cover the cake with all three layers. Your choice of seasonal decoration can be added to the cake.

Free from

Ingredients

 

  10cm/4” 15cm/6” 18cm/7” 20cm/8” 25cm/10” 30cm/12”

Marzipan

apricot jam

icing sugar

350g

1½ tbsp

pinch

400g

2 tbsp

¼ tsp

450g

2½ tbsp

½ tsp

500g

3 tbsp

¾ tsp

700g

4 tbsp

1 tsp

1000g

5 tbsp

1¼ tsp

Fondant Icing

icing sugar

350g

pinch

400g

¼ tsp

450g

½ tsp

500g

¾ tsp

700g

1 tsp

1000g

1¼ tsp
Royal Icing            
icing sugar 100g 200g 300g 400g 600g 800g
Doves Farm Vitamin C pinch ¼ tsp ½ tsp ¾ tsp 1 tsp 1¼ tsp

aquafaba

(liquid from a tin of chickpeas)
1 tbsp 2 tbsp 3 tbsp 4 tbsp 6 tbsp 8 tbsp
glycerin 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. Dust the work surface very lightly with icing sugar.
  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 aluminium 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 and a double layer of aluminium foil before storing it in an airtight container where it will keep for several weeks.
  7. Decorate the cake with small pieces of edible gold leaf and a ribbon, or other decoration of your choice.

How to Add the 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 and Vitamin C into a bowl, stir to combine and sieve it into another bowl.
  3. Open the tin of chickpeas and measure the aquafaba into a bowl. Use the remaining aquafaba and chickpeas in another recipe.
  4. Using electric beaters, beat the aquafaba until it becomes light and fluffy. This may take a few minutes.
  5. Continue beating as you add spoons of the prepared icing sugar.
  6. When about half the sugar has been incorporated add the glycerin.
  7. Add the remaining sugar a spoon at a time.
  8. Create a texture in the icing with a palette knife or back of a spoon.
  9. Leave for the icing to become firm.
  10. When the icing has set store the cake in an airtight container.

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