Christmas Wreath & 'Small Cake'
|Christmas cake mixture||1 Cup (16 tbs) (1 Prepared Recipe)|
|Marzipan||21 Ounce (1 Pound 5 Pounce Or 575 Gram White One)|
|Apricot jam||6 Tablespoon, sieved|
|Fondant icing||3 Pound (Ready To Roll Type, 1.5 Kilogram)|
|Yellow food coloring||3 Drop|
|Brown food coloring||3 Drop (Dark Brown)|
Preheat the oven to Gas 1, 275°F, 140°C.
Grease an 8 in/20.5 cm round cake tin, then line with a double layer of greaseproof paper.
Spoon the prepared cake mixture into the tin, then bake for 4-4 1/2 hrs, or until a skewer inserted in the centre comes out clean.
Store as described in the Basic Christmas Cake Recipe.
Remove the greaseproof and, if necessary, trim surface of the cake until flat.
Cut out and reserve a 4 in/10 cm circle from the centre of cake to use for small Christmas cake.
On a surface dusted with icing sugar, roll out 1 lb/450 g marzipan to a 13 in/ 33 cm circle.
Heat jam in a bowl over a pan of hot water, then brush over wreath-shaped cake, reserving any remaining jam.
Place the marzipan over, then cut a cross in centre so that it also covers inner edge of cake.
Trim excess marzipan.
Wrap cake loosely in greaseproof paper and store for 2-3 days to dry out the marzipan.
On a surface dusted with icing sugar, roll out 5 oz/150 g marzipan to fit over small cake.
Coat small cake with reserved jam, then cover with marzipan, as described in the Snowflake Cake recipe.
Wrap and store as before.
Place wreath on a 10 in/25.5 cm cake board and small cake on a 5 in/12.5 cm cake board.
To ice the wreath, roll out 1 lb/450 g icing into a 14 in/36 cm circle, then use to cover cake, using same technique as for marzipan.
To ice the small cake, roll out 6 oz/ 175 g icing into a 9 in/23 cm circle and mould over cake to cover completely.
Next, make Christmas roses for wreath cake.
On a surface dusted with icing sugar, roll out 3 oz/75 g icing until 1/4 in/6 mm thick.
Cut 25 petal shapes from icing and, using a cocktail stick, gently roll until paper thin.
Line 5 compartments of an egg box with cones of baking parchment, then position 5 petals in each cone, overlapping them to form a rose shape.
Colour 1/2 oz/15 g icing with a little yellow food colouring, then form into 5 small balls.
Press a ball into the centre of each rose.
Leave to dry overnight.
Roll out remaining fondant and using holly and ivy leaf cutters, cut out about 225 leaves.
In 3 separate bowls, mix small amounts of brown and both green food colourings with a little water and, using a paint brush, paint leaves.
Leave to dry.
Using the light green food colouring, carefully paint the icing covering the cake.
Colour the offcuts of icing from the leaves with red food colouring and roll into small balls for the holly berries.
Brush cake with water and reserving a few leaves and berries for small cake, arrange remaining leaves and berries on wreath cake.
Remove roses from egg box and secure on wreath cake.
Arrange reserved leaves and berries on top of small cake and attach a ribbon around middle.