- 1 tbsp melted and sieved apricot jam
- 200g marzipan
One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…
- 300g white ready-to-roll fondant icing
- gold or silver edible spray
- edible gold balls
- 1 8cm-wide mini Christmas cake, taken from the centre of the Christmas wreath cake (see 'goes well with')
Use apricot jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.
Roll out another 50g icing and cut out snowflakes or stars using cutters – you can spray them with gold or silver edible spray to make them look really dramatic. Stick them on top of the cake with a little runny icing, place an edible gold ball between the points and add the pretty ribbon.