|Prepared christmas cake mixture||1|
|Christmas marzipan||1 Pound (450 Gram White Marzipan)|
|Apricot jam||3 Tablespoon, sieved|
|Royal icing mix||2 Pound (900 Gram)|
|Food coloring||1 Teaspoon, golden color|
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 cake mixture into tin, then bake for 4-4 1/2 hrs, or until a skewer inserted in centre comes out clean.
Store as described in Basic Christmas Cake Recipe.
Drizzle with brandy, if liked.
Remove the greaseproof paper and, if necessary, trim surface of the cake until flat.
Measure depth of cake and, on a surface dusted with icing sugar, roll out two-thirds of marzipan to go around side.
Roll out remaining marzipan to fit the top of the cake.
Heat jam in a bowl over a pan of hot water, stir then use to brush over sides and top of cake.
Place the long strip of marzipan around side of cake and trim to fit.
Place the top piece of marzipan on the cake and join edges, pressing with a round-bladed knife.
Wrap cake loosely in greaseproof paper and store for 2-3 days to allow the marzipan to dry out thoroughly.
When ready to ice, transfer the cake to an icing turntable.
Following instructions, make up 1 1/2 lb/675 g royal icing.
Using a palette knife, carefully spread two-thirds of icing around sides of cake.
Reserve remaining third, keep covered.
Holding edge of knife against icing on cake, rotate turntable with the other hand to smoothicing.
Repeat until sides are completely smooth.
Remove any excess icing from around the top edge of the cake.
Place reserved icing on top of cake and, using a palette knife and a paddling motion, smooth top, then move knife backwards and forwards until icing is completely flat.
Leave to dry.
Once dry, coating may be repeated if necessary.
Transfer cake to a 9 in/23 cm round cake board.
Next, trace at least 45 snowflake shapes on to baking parchment Make up remaining icing, and place two-thirds in a piping bag fitted with a No 2 plain nozzle.
Reserve remaining third, keeping it covered.
Turn over parchment and pipe snowflakes on to paper, following the lines showing through.
Leave to set for 24 hrs.
Place the reserved icing in a piping bag fitted with a No 2 star nozzle and pipe a shell design around the top and base of the cake.
Leave to set.
Carefully remove all the snowflakes from the parchment paper and, using any remaining royal icing, attach the snowflakes around the sides and on top of the cake.
Mix a little gold food colouring with a few drops of water and, using a clean paint brush, carefully paint the snowflakes as liked.
Leave cake to dry completely.
Secure candles on to the cake with a little icing and leave to set.