Think that you don’t have time to decorate your Christmas cake? What if I told you that this beautiful cake is made only with materials from the supermarket and you don’t need any specialist tools? Add to this that it will only take 1-2 hours max, depending on how much mulled wine you’re drinking at the time, and I say you absolutely have to try this to jazz up your Christmas cake!
I am basing this tutorial on a plain white iced Christmas cake ready to go. Whether you have made this yourself or bought one, it will be unrecognisable when you’ve finished with it.
You will need:
- A block of white fondant (ready to roll icing to the Brits) 1kg should do it, depending on the size of your cake- mine was an 8″ round.
- Small sieve
- Rolling pin
- A clean, food only paintbrush
- Granulated sugar
- Pearl dust if you can get it
- Powdered/icing sugar
- A bunch of fresh rosemary
- 1 egg white
- Vodka or water
- Piping gel if you have it, otherwise heat 2tbsp of granulated sugar with 2tbsp water in a pan for a few minutes until you have a sticky syrupy glue. This will stick the sugar to the side.
- Take a small chunk of the fondant icing and roll out on a clean surface dusted with icing sugar. Working with a small amount of icing at a time stops it from drying out and cracking.
- Cut narrow strips that are roughly the same length as the height of your cake.
- Roll and twist the strips so that they look more like icicles. They will stretch when you do this and end up longer than the cake.
- Pinch and twist one end, so that it is pointy.
- Set the icicle to one side and carry on until you have enough to go all the way around the cake.
- Place the cake on a cake stand that is smaller than the cake so that the icicles can hang over the bottom edge. If you don’t have one, use a tin can wrapped in ribbon- instructions below.
- Dampen the icing on the side of the cake with vodka (the alcohol evaporates off and stops it getting too sticky) or use water if you want, just use it sparingly.
- Attach an icicle to the side, smoothing it gently with your finger so that it sticks.
- Place the icicles at different heights and cut the tops off so that they sit in line with the top edge of the cake.
- Using a paintbrush, apply the piping gel or sugar syrup in areas on the icicles and then use your brush to pick up the granulated sugar and apply to the sticky areas.
- If you have pearl lustre dust, add this in areas with the sugar for a twinkly effect.
- For the wreath, brush the rosemary with egg white. Dip the rosemary into granulated sugar and set to one side to dry. An hour or two should do it.
- Pinch off some of the leftover white fondant icing and roll into little balls. You could also use fresh cranberries for a pop of colour!
- Arrange the rosemary around the top edge of the cake in a wreath shape. Dot the little white berries here and there.
- Finish by dusting a generous amount of snow fall across the top. Focus the icing sugar in the middle and then add a little across the rosemary- you don’t want to lose the sparkle!
For a make shift cake stand, take a tin can and cover it in ribbon or paper. The cake will need to be on a cake board or flat plate that is the same size. I find that an unopened can is best because the weight gives a little more stability.
- Put a piece of double sided sticky tape on the top edge of the tin can.
- Attach the ribbon to the tape.
- Wrap all the way around and fix with another piece of tape.
How pretty does it look?! Told you it was easy, so even if you’re running out of time but really want to have a beautiful centrepiece, this idea is the one for you. Your friends and family will be so impressed!