This festive Christmas cake transforms a classic holiday fruit cake into an alpine-style showstopper with marzipan, royal icing, and beautiful natural decorations. Ideal for cozy gatherings, gifting, or your Christmas dessert table.
500groyal icing sugarprepared according to package
Decorations
fresh rosemary sprigsfor garnish
3cinnamon stickscut in half
3pine conesfor decoration only
frosted cranberriesfor sparkle and color
3white lustre cake decoration rosesor similar edible toppers
Instructions
Place your cooled cake upside down on a serving plate or cake board for a smooth icing surface.
Roll out marzipan into a 35cm circle about 5mm thick. Reserve a small piece to fill gaps along the base edge.
Gently warm apricot glaze and brush evenly over the cake to help marzipan adhere.
Lift and drape marzipan over the cake using a rolling pin. Smooth it with icing sugar–dusted hands. Trim excess for a clean finish.
Prepare royal icing as per package and spread evenly over the marzipan using a palette knife. Optional: dip knife in hot water for a smoother finish.
Let icing dry completely before decorating.
Decorate with rosemary, halved cinnamon sticks, and pine cones. Add frosted cranberries and white roses for final touches. Dust with icing sugar for a snow-dusted look.
Notes
Use fondant instead of marzipan if desired. You can prep the cake up to two weeks in advance and decorate closer to serving. Let the icing set fully before handling or storing.