Now that it’s getting into the holidays and Christmas is round the corner, it’s time to decorate your already baked and fed Christmas cake. If you’ve not made one yet, there’s still time, you just won’t have as long to feed and mature it. This post has the recipes for all the basic components of christmas cake decoration, we’ve also included pictures of our cake as an idea/inspiration for your own designs!

Christmas cake is traditionally brushed with apricot jam, covered in a layer of marzipan (or almond paste if you will) and then a layer of fondant icing. Both of which are easily bought in any supermarket, resulting is a simpler, quicker method. However here are the recipes if you wish to make your Christmas cake from scratch and be extra proud of yourself. 

The fondant icing is also something we will be using to decorate the top of the cake to make models of trees, holly leaves, candy canes, santa – whatever you fancy or however creative you would like to be!

Another recipe that may come in handy whilst decorating your cake is a royal icing recipe. Royal icing is a thick icing using egg whites which will set rock solid. It’s great for creating a snow scene or sticking together a gingerbread house.

Alternatively, you can cover your marzipan in the royal icing to form a smooth coverage or fluff the icing up using the back of a spoon, a palette knife or even a fork to create snow like textures in the surface. We used royal icing to pipe little rosettes around the bottom of our cake.