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Easy wreath cake

Easy wreath cake

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Cuts into 10 slices

Make your Christmas cake extra special this year with this easy and speedy decoration

Nutrition: per serving
HighlightNutrientUnit
kcal1013
fat35g
saturates14g
carbs170g
sugars151g
fibre6g
protein11g
low insalt0.67g
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Ingredients

Method

  • STEP 1

    Dip the cranberries in the egg white, then roll in caster sugar a few times until well coated. Leave to set (or use glacé cherries instead, even easier and no need to frost with egg white). Brush just the top of the cake with a little jam. Roll out the marzipan to slightly larger than the top of the cake, lay on top of the cake, press down and trim flush to the edges of the cake.

  • STEP 2

    Mix a dribble of water at a time into the fondant icing sugar, until it’s a smooth, stiff consistency that won’t run. Pile on the top of the cake. Push to the edges with a palette knife so it eases down the sides a little. Make a wreath from the sage and bay, then add a few of the frosted cranberries (or glacé cherries if using instead).

Goes well with

Recipe from Good Food magazine, December 2010

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Overall rating

Rating: 4 out of 5.1 rating
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