Brush the cake with apricot jam and
place on the cake board. Cover with marzipan.
Set aside 225 g sugarpaste icing.
Cover the cake with the rest. Leave to dry. Secure the red ribbon around
the board and the green ribbon around the cake with royal icing.
Divide the icing in half and roll out
one half. Using a template, cut out two sugarpaste stockings, one 5mm
larger all round. Put the smaller one on top of the larger one.
Divide the other half of the
sugarpaste into two and tint one red and the other green. Roll out and
cut each color into seven 1cm strips. Alternate the strips on top of the
stocking. Roll lightly to fuse and press the edges together. Leave to
Shape the remaining white sugarpaste
into four parcels. Trim with red and green sugarpaste ribbons. Use the
remaining red and green sugarpaste to make thin strips to decorate the
Secure in place with royal icing.
Stick small sugarpaste balls over the joints.