Marbled Cracker Cake Recipe

20 cm

45 ml

675 g

750 g

Materials/equipment

25 cm

3

3

Round rich fruit cake

Apricot jam, warmed and sieved

Marzipan

Sugarpaste icing

Red and green food coloring

Edible gold balls

Wooden cocktail sticks

Round cake board

Red, green and gold thin gift-wrapping ribbon

Red ribbon bows

Green ribbon bows

• Brush the cake with the jam. Roll out the marzipan and use to cover the cake. Leave to dry overnight.
• Form a roll with 500g of the sugarpaste icing. With a cocktail stick, dab a few drops of red coloring on to the icing. Repeat with the green. Knead lightly.
• Roll out the icing until marbled. Brush the marzipan with water and cover with the icing. Position the cake on the cake board.
• Color half of the remaining sugarpaste icing red and the rest green. Use half of each color to make five crackers, about 6cm long.
• Decorate each with a gold ball. Leave to dry on greaseproof paper.
• Roll out the remaining red and green icings, and cut into 1cm wide strips. Then cut into 12 red and 12 green diamonds. Attach them alternately around the top and base of the cake with water.
• Cut the ribbons into 10cm lengths. Arrange them with the crackers on the cake top. Attach the bows with softened sugarpaste icing, between the diamonds at the top cake edge.