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thick and lie it over the rolling pin to help you get it to the cake without tearing. 4. Smooth the marzipan across the top of the cake using your hands and ease it down over the sides, little by little, easing the folds out, so that the marzipan fits the cake. Trim away the excess at the bottom. 5. Brush the marzipan with a little water to help the fondant icing stick.


82 | ukhandmade | Winter 2010


6. Take 500g of the white fondant and colour it with the dark brown food colouring. 7. Roll it out to 5mm thick, lie it over the rolling pin, transfer it to the cake and smooth down over the marzipan as before. Trim away the excess. 8. Carefully transfer the cake to your chosen plate or stand. 9. Attach the red ribbon around the base of the cake. 10. Divide the remaining white


fondant icing into three, with one piece bigger than the other two. 11. Leave the bigger piece white, and colour the other two pieces red and green. 12. Roll out the white icing and cut a wiggly shape to represent the icing on the cake. 13. Transfer it to the top of the cake and smooth it into place over the brown icing. 14. Roll out the green fondant and cut out two holly leaves - leave to air dry overnight. 15. Form three red balls from the red fondant and leave to dry overnight. 16. Once dry, poke the ends of the holly leaves into the top of the cake, so that the leaves stand upright and attach the red berries with a drop of water.


Show off your beautiful cake to your friends and family and enjoy!


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