Merry Christmas and Happy Holidays Everyone!!! We are gearing up for what seems to be the warmest Christmas in a long time, sunny and 8°C! I have included ice-cream in the menu to celebrate 😀
Though I’m sure the ice cream is going to pale in comparison to this beauty (see parts 1 and 2 of this series). This cake has been maturing for about 4 weeks now and I have been regularly feeding it with sherry. It smells fantastic and we can’t wait to cut into it on Christmas Day.
The only thing left to do is decorate the cake. Usually with a rich fruit cake like this, the decoration consists of a thick layer of marzipan followed by a thick layer of rolled icing.
But I really did not want to hide all the wonderful fruits, spices, rum and sherry flavors under a blanket of cloying, unnecessary icing, so I have decided to decorate the cake very simply, with marzipan stars.
And some red currants for a bit of extra pop. Easy-peasy, especially when you have already put a lot of effort into the cake. This is one of the easiest decoration ideas and it gets done in 15 minutes.
Brush the cake with some apricot preserve or orange marmalade. Roll out a ball of marzipan and cut stars with cookie-cutters. You can also cut out other Christmassy shapes.
Place the shapes on the cake and press down a bit for them to stick to the cake. Add a little bunch or two of red currants.
All done! Cover with a dome or a large cookie box till you are ready to serve. I still can’t decide if I should leave the red currants on or off. What do you think?
You could also decorate the cake with edible golden or silver sprinkles. Would be very festive too and again, very easy.
Well, now we are all set for Christmas. Christmas baking is done, gifts are bought, the menu is decided and the house looks lovely
I am going to put my feet up tomorrow, drink mulled wine and do a bit of prep for Christmas lunch. Well, that’s the plan at least, we’ll see how that pans out Btw, I am sharing this post at Angie’s Fiesta Friday with co-hosts Judi, Molly, Steffi, and Suzanne and it is the 100th edition of this virtual soiree! And it’s on Christmas Day!
Happy Yuletide to you and your loved ones! ❤️?Wishing you peace, joy, and all the best this wonderful season has to offer ❤️❤️
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- 1 Christmas Cake, baked and matured
- 150 grams good-quality Marzipan (I use one with over 60% Almonds)
- 1 tablespoon Icing Sugar
- 1 tablespoon Apricot Preserve or Orange Marmalade
- Red Currants
- Dust a parchment paper with icing sugar and roll out the marzipan to a thin sheet, about ½ cm in thickness.
- Using star-shaped cookie cutters, cut out stars from the marzipan and keep aside on a plate dusted with icing sugar.
- Heat the apricot preserve or marmalade in a small saucepan or in the microwave till it liquefies and brush the top of the cake with it.
- Place the marzipan stars on the cake and press down a bit to make it stick.
- Cover and keep in a cool place till you are ready to serve.
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