How to decorate a Christmas cake

You'll need:

Apricot jam
Icing sugar
Marzipan
Ready-to-roll white fondant icing
Brandy
Rolling pin

Prepare the cake

Gently warm the apricot jam and push it through a sieve to make it easier to brush. Brush the cake with a thin, even layer of jam to allow the marzipan to stick to the cake.

The marzipan layer

Step 1: Dust your work surface, marzipan and rolling pin with icing sugar to prevent them from sticking.

Step 2: Use your rolling pin to gently pat the marzipan and flatten it, turning it 90 degrees every so often to ensure it maintains its round shape and has an even thickness.

Step 3: Once you have reached a 5 mm thickness, use your rolling pin to lift the marzipan off the work surface. Starting at the back of your cake, gently unroll the marzipan, working towards the front. Once it is draped over the cake use your hands to gently smooth the marzipan into place. Using a small, sharp knife trim away the excess marzipan from the base of the cake.

The icing layer

Step 1: Place the block of icing on a work surface that has been dusted with icing sugar. Gently knead the icing to make it softer and more pliable. Form into a ball and re-dust the work surface ready to roll it out. Sprinkle the icing and rolling pin with icing sugar to prevent them from sticking.

Step 2: Using the rolling pin, repeat the process you applied to the marzipan to create a 5mm thickness. Remember to turn the icing sugar to ensure a round shape and even thickness.

Step 3: Get your cake ready by lightly brushing the marzipan surface with brandy or water. This will act like a glue and secure the icing to the marzipan. Using your rolling pin, lift the icing off the work surface and lay it over the marzipan cake, starting at the back and working towards the front.

Step 4: Use the flats of your hands to smooth the icing. Avoid using your fingertips as this can create holes and indentations in the icing. Trim away the excess icing.

Finishing touches

You can decorate the top of the cake with anything from Christmas decorations, to frosted fruit, flowers or leaves. One of the most visually stunning options is to use biscuit cutters to cut out leaf, bell or star shapes from the leftover icing. Use a little egg white to stick them to the top of the cake in your choice of pattern. Alternatively, tie a festive ribbon around the base of the cake for a simple, yet elegant, touch.