Name: Easy wreath cake
Prep time: 25 min
Total time: 25 min
Yield: Cuts into 10 slices
Cuisine: British
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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Easy wreath cake

Easy wreath cake

Sarah Cook

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Cuts into 10 slices

Easy

Prep: 25 mins

A star rating of 4 out of 5.1 ratingRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal1013
fat35g
saturates14g
carbs170g
sugars151g
fibre6g
protein11g
salt0.67g

low

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).

Recipe from Good Food magazine, December 2010

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A star rating of 4 out of 5.1 rating

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