Noel Christmas Cake Recipe

20 cm

30 ml

750 g

900 g

Materials/equipment

23 cm

3

44

2.5 m

2.5 m

Round rich fruit cake

Apricot jam, warmed and sieved

Marzipan

Royal icing

Red and green food coloring

Round silver cake board

Greaseproof paper

Piping bags

No 1 writing nozzle bags

2 x No 0 writing nozzles

Large gold dragees

Gold ribbon, 2cm wide

Red ribbon, 5mm wide

• Brush the fruit cake with apricot jam, cover with the marzipan and place on the cake board.
• Flat-ice the top of the cake with two layers of royal icing and leave to dry. Ice the sides of the cake and peak the royal icing, leaving a space around the centre for the ribbon. Leave to dry.
• Reserve the remaining royal icing.
• Pipe beads of icing around the top edge of the cake and place a gold dragee on alternate beads. Using a No 1 writing nozzle, write 'NOEL' across the cake and pipe holly leaves, stems and berries around the top.
• Secure the ribbons around the side of the cake. Tie a red bow and attach to the front of the cake. Use the remaining ribbon for the board. Leave to dry overnight.
• Tint 30 ml of the royal icing bright green and 15 ml bright red. Using a No ) writing nozzle, overpipe 'NOEL' in red, then the edging beads and berries.
• Overpipe the holly in green. Leave to dry.