Snowflake Cake Recipe
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Makes
1
Decorating Ingredients
- Using a palette knife, cover the fruit cake with a thin layer of cooled boiled apricot jam.
- Knead the marzipan until soft and pliable and roll out on a surface dusted with confectioner's sugar. Roll out a circle big enough to cover the top of your cake.
- Cover your fruit cake with the marzipan circle and smooth down the sides of the cake with the palm of your hands. Using a sharp knife, trim off the excess marzipan at the base of the cake.
- Brush marzipan cake with water.
- Knead the Renshaw Blue Ready to Roll Fondant until pliable before rolling out. Lightly dust your work surface with confectioner's sugar and roll out fondant to desired thickness.
- Lift the fondant over the marzipan covered fruit, cake smoothing down the sides with the palm of your hand. To give a sheen to the surface of the fondant, smooth with the palm of your hand.
- Trim excess fondant.
- Knead half the Renshaw White Ready to Roll Fondant until pliable before rolling out. Lightly dust your work surface with confectioner's sugar and roll out fondant to desired thickness.
- Cut a large strip 2in wide and long enough to wrap around the base of the cake, and using an embossing rolling pin of your choice, mark a festive pattern along the strip of white fondant.
- Moisten the base of the cake with cooled boiled water before carefully sticking the strip of embossed white fondant around the base of the cake.
- Knead the remaining half of the Renshaw White Ready to Roll Fondant until pliable before rolling out. Lightly dust your work surface with confectioner's sugar and roll out the fondant to desired thickness.
- Using a snowflake cutter, stamp out snowflakes shapes from your white fondant. Stick to the Christmas cake using dots of water.
- Pipe small dots of royal icing between the snowflakes and leave to set.
- Using a dusting brush, dust the Christmas cake with edible glitter to decorate.
