Red, yellow, orange, green and purple food
coloring
Whole cloves
Angelica stips
Silver cake board
Medium gateau nozzle nylon piping bag
Yellow ribbon, 1cm wide
Method :
Level the cake top and invert. Brush
with apricot jam
Use two-thirds of the marzipan to
cover the cake. Reserve the trimmings.
Place the cake on a wire rack over a
tray and pour three quarters of the chocolate fudge icing over,
spreading with a palette knife. Leave for 10 minutes, then place on the
board.
Using the reserved icing and a
medium-size gateau nozzle, pipe stars around the top edge and base of
the cake. Leave to set.
Using the reserved marzipan, food
coloring, cloves and angelica strips, model a selection of fruits.
Secure the ribbon around the sides of
the cake. Decorate the top with the marzipan fruits.