How to ice a Christmas cake

This is a simple but pretty way to ice your Christmas cake. More on this recipe from Amanda Grant and others in our free Co-operative Food digital magazine smarturl.it/ChristmasCakeIcing?IQid=youtube

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A few days before Christmas is the ideal time to marzipan and ice your Christmas cake.

You will need:
Marzipan
Fondant icing
Shape cutters
Rolling pin
Cake
Brush
Apricot jam
Icing sugar

Sprinkle icing sugar onto a surface and roll out 350g marzipan

Roll to a circle that is the same size as the top of the cake

Spread apricot jam over cake

Apricot is best as it doesn’t have a strong flavour or colour

Sit the marzipan on top of the cake

Trim if necessary

Leave to dry for 1 or 2 days if possible before icing

To ice – sprinkle icing sugar on a surface and roll ¾ of the icing to make a cake-sized circle

Brush a little jam over the marzipan

And sit the icing on top

Roll out the rest of the icing

Use the rest of the icing to cut out snowflakes or other shapes of your choice

Dot a little apricot jam on the cake

And stick the snowflakes on the top

Tie a ribbon around the cake to finish


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Food safety
Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.