I love Christmas! This time of year, when all the lights start popping up all over the place, Christmassy smells wafting from my kitchen, jars of mincemeat all lined up in my kitchen cupboards along with an array of chutneys.
But the most exciting thing is the star attraction, icing the cake. I'm really not the most creative person so it is quite a simple look. I know lots of you will be far more creative. So here is just a starting point.
Start by gently heating some apricot jam. Brush the cake all over with the jam. Roll out your marzipan, I used 1 pkt (about half a killo) but I'm not a big lover of it and so prefer it on the thin side.
Leave it to dry overnight. The next day brush over the marzipan with a little water. I use a ready rolled packet of fondant, lay the fondant over the cake. (See picture)
Gently pull the icing out and then ease into place (see picture below). Once all the cake is covered and the icing is in place you can use either smoothers or a piece of folded kitchen roll to smooth out any lumps and bumps trimming off the excess.