After making the Christmas Cake in November, the final steps are to decorate, marzipan, royal ice, then the actual decorations. Homemade christmas cakes are definitely time consuming but in my eyes, totally worth it. (Even though I don’t like the taste!) I do love covering the kitchen in icing sugar whenever I have to marzipan. It’s like snow, but tasty.
Heat up some apricot jam and spread over the cake, edible glue if you like.
Cover the cake with marzipan and leave to dry for 24 hours.
Cheat’s tip, Dr. Oetker’s Regal-Ice Ready Rolled Icing makes covering the cake a lot easier. All you have to do is warm your hands, roll the icing out, lightly wet the marzipan and cover.
It may be a little bit lumpy/bumpy but icing is not my forte.
I also made a non-alcoholic Christmas cake for my grandma using a loaf tin, so decorated her cake like a present.
Christmas Trees on the other cake, with carefully placed silver balls.
My aim for next year is to take some icing lessons, for both piping and ready made icings. Does anyone know of any in Glasgow?