85 g/3 oz petal paste (refer
recipe):25 g/1 oz red, 25 g/1 oz green, 25 g/1 oz white
Method:
Brush the cake
with the apricot jam. Dust a work surface with icing
sugar, roll out the marzipan and use to cover the
cake (refer recipe). Place on the board and leave to dry.
Roll out the
icing and cover the cake (refer recipe). Knead the
trimmings together and roll out a long strip of
icing to cover the board, sticking with a little
water. Dust the work surface generously with icing
sugar to prevent sticking, roll out some white icing
thinly and cut out six frills.
Ruffle the edges of
each one with a cocktail stick and attach to the
sides of the cake with a little water. Add a second
layer of frills. Using the no.1 piping nozzle and a
lithe royal icing, pipe a holly pattern around the
top of the frills. Leave to dry, then paint gold.
Roll out the red
petal paste and cut out five large poinsettia
petals. Indent the veins and thin the edge slightly
with the ball tool. Leave to dry in a foil cup. Make
five smaller red petals, and five large green
petals. Add a pinch of white petal paste to a pinch
of green, roll out and cut the calyx. When all the
petals are dry, stick together with a little red
royal icing.
Using the grooved
petal board, roll out the green petal paste very
thinly, cut out the holly and insert the floristry
wire. Thin the edges slightly and leave to dry. Using
the white petal paste, repeat the process to make
the ivy. When dry, paint the ivy gold. The holly
berries are made from small balls of red petal
paste, on wires.
To assemble, tape
the leaves together in small sprigs. Make a small
mound of icing on top of the cake and push the
leaves into it, sticking the poinsettia in the
centre. Using the no.1 piping nozzle, write the
message.
Decorative
Cakes Recipes -
Christmas Cake Recipe
