Easy wreath cake
- Preparation and cooking time
- Prep:
- Easy
- Cuts into 10 slices
Skip to ingredients
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- 1 x 18cm square or 20cm round Christmas cake(see 'Goes well with', below)
- a few fresh cranberries
- 1 egg whitefrothed with a fork
- 3 tbsp white caster sugar
- 3 tbsp apricotor raspberry jam, warmed and sieved
- 300g marzipan
- 500g pack fondant icing sugarsifted
- small bunch sage
- small bunch bay leaves
Nutrition: per serving
- kcal1013
- fat35g
- saturates14g
- carbs170g
- sugars151g
- fibre6g
- protein11g
- salt0.67glow
Method
step 1
Dip the cranberries in the egg white, then roll in caster sugar a few times until well coated. Leave to set (or use glacé cherries instead, even easier and no need to frost with egg white). Brush just the top of the cake with a little jam. Roll out the marzipan to slightly larger than the top of the cake, lay on top of the cake, press down and trim flush to the edges of the cake.
step 2
Mix a dribble of water at a time into the fondant icing sugar, until it’s a smooth, stiff consistency that won’t run. Pile on the top of the cake. Push to the edges with a palette knife so it eases down the sides a little. Make a wreath from the sage and bay, then add a few of the frosted cranberries (or glacé cherries if using instead).
