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Brighten up your Christmas cake with this cheerful festive design, complete with edible baubles and three-star topped Christmas trees.
Whether you opt for a decadent base such as Mary Berry’s Christmas cake recipe (opens in new tab) or are just adding some flair to a shop-bought cake, this simple design is certain to add some Christmas cheer. If you don’t have Christmas tree-shaped cutters, simply draw a template on a piece of scrap paper and use a sharp knife to cut around the design. This Christmas tree cake also works well with coloured marzipan in place of sugar paste.
Ingredients
675g shop-bought marzipan
675g shop-bought sugar paste
Small amount of yellow sugar paste
100g green sugar paste
Multicoloured dagrees
Small star cutter
Christmas tree cookie cutters
WEIGHT CONVERTER
grams
to
cups
Method
When you're ready to decorate your Christmas cake; roll out the marzipan. You can use our handy guide on how to cover a cake in marzipan (opens in new tab) for our top tips. Once you've covered the cake in marzipan, finish with a layer of sugar paste or white fondant.
To make the Christmas trees, start by kneading the yellow sugar paste to soften it and roll it out, then cut out 3 stars.
Roll out the green sugar paste and cut out 3 tree shapes. Brush a little water onto the trees where the baubles are to be positioned and then stick the dragees in place, then stick on the stars. Mix some of the green sugar paste with water to make a sticky glue, and use it to stick the trees onto the cake. Wrap a ribbon around the cake.
Top tips for making a Christmas tree cake
For an added impact, use red and blue sugar paste to make edible presents and stick them under the trees. Use edible glitter to add a festive twinkle.
Please note the nutritional information is based on using Mary Berry’s Christmas cake recipe (as mentioned in the intro) as the sponge, serving 14.
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Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.
Candice Brown's rainbow cake
