• 1 tbsp melted and sieved apricot jam
  • 200g marzipan
  • 300g white ready-to-roll fondant icing
  • gold or silver edible spray
  • edible gold balls
  • ribbon
  • 1 8cm-wide mini Christmas cake, taken from the centre of the Christmas wreath cake (see 'goes well with')


  • STEP 1

    Use apricot jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.

  • STEP 2

    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.

Goes well with


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