Easy wreath cake

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• kate

  23 December 2010

  kate rated and commented on this recipe

  

  A different slant on decorating the cake instead of the usual figures and frill. It was easy to achieve though I suggest handling the cranberries with tweezers as it makes them easier to dip and coat. I was also able to use the bay leaves from the two trees that my husband had bought me for my birthday - the main reason for giving the idea a go. Another tip if you haven't worked this sort of icing before smooth it out by dipping the knife into a mug of boiling water from time to time. It will make it easier to work and give a very smooth surface.

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Ingredients

• 1 x 18cm square or 20cm round Christmas cake (see 'Goes well with', below)
• a few fresh cranberries
• 1 egg white , frothed with a fork
• 3 tbsp white caster sugar
• 3 tbsp apricot or raspberry jam, warmed and sieved
• 300g marzipan
• 500g pack fondant icing sugar , sifted
• small bunch sage
• small bunch bay leaves

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 25 mins

Ingredients

• 1 x 18cm square or 20cm round Christmas cake (see 'Goes well with', below)
• a few fresh cranberries
• 1 egg white , frothed with a fork
• 3 tbsp white caster sugar
• 3 tbsp apricot or raspberry jam, warmed and sieved
• 300g marzipan
• 500g pack fondant icing sugar , sifted
• small bunch sage
• small bunch bay leaves

PER SERVING

1013 kcalories, protein 11.0g, carbohydrate 170.0g, fat 35.0 g, saturated fat 14.0g, fibre 6.0g, sugar 151.0g, salt 0.67 g

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