Brush the cake with apricot jam and
place on the cake board. Tint two-thirds of the marzipan pale green. Use
to cover the cake. Crimp the top edge of the cake to make a scalloped
Tint a small piece of remaining
marzipan bright yellow, another bright red and the rest bright green.
Make two yellow bells and clappers, 11 green holly leaves (veins marks
with the back of a knife), two green bell ropes, 16 red holly berries
and two bell-rope ends. Leave to dry.
Secure the wide red and fine green
ribbons around the side of the cake with a pin. Tie a double bow from
red and green fine ribbon and attach to the side with a pin.
Arrange the bells, clappers, bell
ropes, holly leaves and berries on top of the cake and secure with