Christmas trees

Christmas trees

By
From
Bake and Decorate
Makes
40 slices
Photographer
Laura Edwards

A little forest of sugarpaste trees with candy cane trunks and sparkling sugar snow adorn this easy-to-make cake.

Ingredients

Quantity Ingredient
1 Rich tamarind fruit cake
1.3kg white sugarpaste
1 pot green food colour paste
25 cm round cake drum, (optional)
4 tablespoons apricot jam
1kg Marzipan
icing sugar, to dust
1 large red-and-white candy cane, cut into 6 mm lengths
1 7 cm tree cutter
1 3.5 cm tree cutter
1 pot clear edible glitter
50g white royal icing
2-3 sugar cubes
4.5m 3 mm-wide red satin ribbon
15ml brandy
or 15ml water, boiling

Method

  1. Colour 300 g of the sugarpaste 2 shades of green, making the darker tone first. Seal in separate polythene bags. Turn the cake upside down on to a serving plate, securing with a dab of jam. If there are any holes or the cake is a slightly dodgy shape, correct it now with bits of marzipan. Once you are happy, gently warm the remaining jam in a small pan, then sieve and brush all over the cake. Knead the marzipan until pliable. Dust a work surface and rolling pin with icing sugar and roll out the marzipan into a circle slightly larger than the top and sides of the cake, about 5 mm thick. Lift on to the cake, smoothing all over, and cut away any excess. Leave overnight to firm up.
  2. Brush the marzipan with the brandy and, on a clean, flat surface, knead the remaining white sugarpaste until pliable. Dust a work surface and rolling pin with icing sugar and roll out the sugarpaste in a circle about 5 mm thick and slightly larger than the diameter of the cake and sides. Lift with your hands (or loosely wrap around the rolling pin) and place over the cake. Gently smooth with your hands and cut away any excess. Again, leave overnight to harden.
  3. For the trees, roll out the darker green sugarpaste to about 7 mm thick and cut out 1 large and 5 small trees. Repeat with the lighter green, cutting 2 large and 4 smaller trees. Dip all their edges into the glitter then, with the royal icing, stick them on the candy canes. Re-roll the 2 green sugarpastes to 2 mm thick and cut out 1 large and 5 small trees in darker green and 2 large and 4 small trees in light green. Stick these on to the backs of the trees, to hide the join to the candy canes. Push the ‘trunks’ into the cake, all facing the same way. Break up the sugar cubes and scatter over the surface, then sprinkle with glitter. Finish by twisting the ribbon round the cake about 6 times and attaching at the back with the royal icing.
Tags:
Baking
Cakes
decorating
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