Christmas Light Cake
Per serving
Impress guests with our Christmas glaze shaped like magical lights, made from fondant glaze and sugar almonds. Optionally, you can use jelly candies.
Ingredients
12 serv.Step-by-step instructions
- 1
Heat the jam in a small saucepan over low heat until it softens. Spread the fruit cake on all sides with half of the jam. Lightly dust the work surface with powdered sugar, then roll out the marzipan into a circle large enough to cover the top and side of the cake — the thickness should be about ½ cm. Lift the marzipan onto the cake using a rolling pin, smooth it over the sides and trim the excess.
- 2
Add a few drops of blue food colouring to the fondant glaze, then knead until the fondant becomes soft and pale‑blue (see the tip below).
- 3
Spread the jam‑covered marzipan‑topped cake with the remaining jam. Roll out the blue fondant into a circle large enough to cover the top and side of the cake, then lift it with a rolling pin and smooth it over the sides. Trim the excess fondant and smooth any marks with your hand. Set aside.
- 4
Mix the powdered sugar with 1 tbsp water, adding water gradually until you obtain a thick glaze suitable for a piping bag (you can use up to 3 tbsp water). Divide the glaze between two bowls. Add a few drops of green food colouring to one of the bowls (leave the other without colour), stir, then transfer to a piping bag with a medium round tip.
- 5
Pipe curved lines of green glaze around the top and side of the cake several times — this will be the “wire” for the magical lights. Using the tip of a knife or a teaspoon, apply a small amount of clear glaze to the back of the sugar almonds, then arrange them along the drawn green line so the almond looks like a chain of magical lights.
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