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.