After a month or so of regular feeding with whisky, my little baked bean tin Christmas cakes were ready for decoration.
I won’t go into loads of detail, the photos hopefully speak for themselves, so here we go!
First, cut off the tops of your cakes so they’re level. Don’t throw away the scraps, they can be made into truffles!
Roll out the marzipan about 3mm thick. Cut out a round the same size as the cake top, and a long strip that can wrap around the sides.
Brush the cakes all over with melted apricot jam, then place the marzipan on top, pinching together where the top and sides meet. Leave for a day before icing.
Brush the marzipan all over with vodka (or water). Roll out the white icing using a lot of icing sugar to stop it sticking. Measure the cake up each side and across the top so you know how large a circle of icing you need – i went a lot bigger to be on the safe side!
Drape the icing over the cake, then smooth down on the top. Cup your hands to smooth down the sides until you get to the bottom, then cut around the cake. If you’re cutting out any shapes like I did, you can do this from the scraps around the outside of the cake.
You can decorate these cakes any way you want, but I went simple with cut out stars and white icing (from a tube!).
As I’m giving these as gifts I wrapped in cellophane, tied with a ribbon and added a gift tag. They look prettier in real life than in the picture!