Simple snow sparkle cake

Simple snow sparkle cake

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Cooking time

Skill level

Easy

Servings

Cuts into 12 slices

This crunchy, sugar-snow topping is an easy way to transform a humble fruitcake into a celebration centrepiece

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-
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Ingredients

  • 400g white sugar cubes
  • 100g preserving sugar
  • 3 tbsp edible pearly balls
  • 1 egg white, lightly whisked
  • edible silver glitter

You will also need

  • 1 20cm-wide Christmas cake (see 'goes well with')
  • ribbons
  • shop-bought decorations (optional)

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Method

  1. Once the cake has been removed from the oven, increase the heat to 200C/180C fan/gas 6. Leave the cake in its tin. Put the sugar cubes in a large bowl and crush with the end of a rolling pin to a sugary rubble. Mix in the preserving sugar, pearly balls and egg white – it should have the texture of wet sand. Tip the mixture on top of the cake and level the surface. Bake the cake for 5 mins to set the sugary crust, then remove and leave to cool.
  2. Once completely cooled, remove from the tin and peel off the baking parchment. Sprinkle the top with edible glitter, tie ribbons around the side and decorate with your favourite figurines, if you like.

Recipe from Good Food magazine, December 2012

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Comments

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Star baker's picture
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A lovely and simple cake for Christmas.

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