Easy Wreath Cake
This Christmas cake recipe is a festive showstopper that combines the classic flavors of marzipan and fondant icing with a beautiful wreath of sage and bay leaves. The sweet and tangy cranberries add a burst of flavor and pop of color, making this cake a delightful centerpiece for any holiday gathering. Whether you choose to frost with egg white or use glacé cherries, this recipe is sure to impress your guests with its festive charm and delicious taste.
— Constant Cookbook
Ingredients
- 1 x 18cm square or 20cm round Christmas cake (see 'Goes well with', below)
- a few fresh cranberries
- 1 egg white , frothed with a fork
- 3 tbsp white caster sugar
- 3 tbsp apricot or raspberry jam, warmed and sieved
- 300g marzipan
- 500g pack fondant icing sugar , sifted
- small bunch sage
- small bunch bay leaves
Instructions
- 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.
- 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).
Prep Time
PT25M
Yield
Cuts into 10 slices
Nutrition
- Calories: 1013 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 170 grams carbohydrates
- Sugar Content: 151 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.67 milligram of sodium
Comments
No comments found.