Decorating a Traditional Christmas Cake

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In my family, we’ve always enjoyed our Christmas cake without any decoration.  This year, however, I wanted to try the traditional British way of decorating it.  The royal icing and marzipan actually complements the flavors and adds another beautiful texture to the mix.  I love the subtle almond flavor from the marzipan, too!

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Questions

When should you make a Christmas cake?

It’s best to make it at least 4 weeks before the holiday to give it plenty of time to age.  However, you can make it months or even a full year ahead of time if you like.

Why do you put icing on Christmas cake?

The icing, marzipan, and apricot jam seal in the moisture and help preserve it for storage before it’s cut.  Once it’s sliced, keep it covered with plastic wrap, then foil, and store in a cool, dry place.

Can I use holly to decorate it?

Yes, you can use sprigs of fresh holly for a decoration.  Wrap the ends of the stems with foil so that none of the plant actually touches the food.

Can I freeze it?

Freeze leftovers by wrapping them in plastic wrap, foil, and placing in a freezer bag.  It can be frozen for up to a year!

How to Decorate

Start by warming some apricot jam and brushing it over the aged Christmas cake.  Then, roll out some marzipan and cover the cake with it.  Let it stand at room temperature loosely covered for 1 week to dry out the marizpan.

Whisk up some royal icing and spread it over the marzipan.  Make some pretty swirls for a snowy finish, then let the icing set for 2 days.  Slice and enjoy!

Pro Tips

• Warm the jam before brushing it on; it will be much easier to spread.
• Dust the work surface with icing sugar before rolling out the marzipan to prevent sticking.
• Make your own marzipan.  It’s cheaper and tastes much better.
• Let the marzipan dry out for at least 7 days before covering with icing.
• Don’t want raw egg white in the icing?  Use meringue powder instead.

Recommended Tools

• Hand Mixer: this is an affordable alternative to a stand mixer.
• Glycerine: this clear liquid keeps the royal icing from hardening too much.
• Almond Flour: this is perfect for making your own marzipan.
• Apricot Jam: this beautiful fruit jam helps the marzipan stick to the cake.
• Strainers: these stainless steel mesh sieves make it easy to sift icing sugar.

Other British Christmas Treats

• Mince Pies
• Brandy Butter
• Figgy Pudding
• Plum Pudding
• Mixed Peel

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Decorating a Traditional Christmas Cake

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• Author: Emma
• Prep Time: 1 hour 15 minutes
• Cook Time: 3 minutes
• Total Time: 1 week
• Yield: 56 slices 1x

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Description

Learn how to decorate a round Christmas cake in the traditional British way.  The apricot jam, marzipan, and royal icing will transform your cake into a showstopping Christmas centerpiece!

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Scale 1x2x3x

Ingredients

For the Marzipan Covering

• 3 tablespoons apricot jam
• 1 lb. 8 oz. marzipan (675g)
• Icing sugar, for dusting

For the Royal Icing

• 3 large egg whites
• 5 cups icing sugar, sifted (675g)
• 3 teaspoons lemon juice
• 1 1/2 teaspoons glycerine

For the Decoration

• Festive ribbon
• Small, clean sewing pin

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Instructions

Covering the Cake with Marzipan (30 min + 4-5 days drying time)

1. Take the aged Christmas cake out of its tin and remove the lining paper.  Place it flat side up on a large serving plate.
2. Warm the apricot jam in a small saucepan with a splash of water, stirring frequently until the jam has melted.  Push the jam through a sieve with a spoon, reserving the sieved jam.
3. Brush the jam all over the flat top and sides.
4. On a surface lightly dusted with icing sugar, roll out the marzipan in a circle a few inches larger than the cake.
5. Roll the marzipan up on the rolling pin, then lay it on the cake and smooth the top and sides.  Trim off any excess marzipan and patch any places where the marzipan didn’t reach.  You’ll probably have leftover marzipan, so just save that for another use.
6. Loosely cover it with parchment paper and set it in a cool, dry place for 4-5 days, until the marzipan has hardened.

Making the Royal Icing (20 min)

1. Place the egg whites in a clean, grease-free bowl and beat on low speed with a hand-held electric mixer until they are foamy and frothy.
2. Add in the sugar by large spoonfuls while whisking on low speed.  If the mixer’s motor is struggling, increase the speed a little.
3. Once all the sugar is incorporated, whisk in the lemon juice and glycerine and whisk on medium speed until the icing stands up in stiff peaks when the whisk is lifted.  To test it further, place a generous blob of it on a flat surface.  If it holds its shape, it’s done.
4. Use the icing immediately, or cover with plastic wrap and keep in a cool place until needed.

Decorating (25 min + 2 days drying time)

1. Spoon all of the icing onto the top of the cake and spread it evenly over the top and sides, giving it a snowy look with a small spatula or palette knife.   Get a smooth finish with a clean ruler or palette knife.
2. Leave it uncovered in a cool, dry place for 2 days for the icing to set.
3. Wrap a festive ribbon around the cake.  Make a small bowl out of the same ribbon and pin it on.
4. Serve the cake sliced in very thin wedges.

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Notes

• Warm the jam before brushing it on the cake; it will be much easier to spread.
• Make sure the work surface is dusted with icing sugar to prevent the marzipan from sticking.
• Don’t want raw egg white in the icing?  Use meringue powder instead.
• Keep leftovers covered with plastic wrap in a cool, dry place.  Avoid storing it in an airtight plastic container, as it will make the icing weep.
• To freeze, wrap it in plastic wrap, then aluminum foil.  Place in a freezer bag and freeze for up to 1 year.

• Category: Cake
• Method: Whisked
• Cuisine: British

Keywords: fruitcake designs, how to decorate a Christmas cake

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