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Traditional Christmas Cake
Hayley

Traditional Christmas Cake

by Hayley
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This lovely holly wreath Christmas cake design is elegant as well as stylish and would be ideal as a centre piece on your dinner table! It's really simple to make and only a few tools are needed, so why not try it out today? If you scroll to the bottom of the page, you'll also find a tutorial on how to cover a fruit cake with marzipan and sugarpaste, so you can be guided through the whole process from start to finish! Your friends and family are going to love this cake, and it's just another way of adding that extra bit of Christmas cheer this festive season!

you will need...

  • Green Sugarpaste
  • Red Sugarpaste
  • Holly Leaf Plunger Cutters
  • Frosty Holly Lustre Dust
  • Mini Decorations Mould
  • Sable Brush
  • 15mm Red Satin Ribbon
  • Edible Glue

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you will need...

Culpitt Green Sugarpaste 250g
Culpitt Green Sugarpaste 250g
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£1.69
Renshaws Regalice Poppy Red Sugarpaste 250g
Renshaws Regalice Poppy Red Sugarpaste 250g
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£1.59
Tala Three Leaf Holly Plunger Cutter Set
Tala Three Leaf Holly Plunger Cutter Set
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£2.39
Sugarflair Sugarcraft Edible Lustre Dust - Frosty Holly
Sugarflair Sugarcraft Edible Lustre Dust - Frosty Holly
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£2.29
Mini Decorations Mould
Mini Decorations Mould
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£9.95
Sable Brush - Medium (Size 4)
Sable Brush - Medium (Size 4)
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£4.79
Red Double Satin Ribbon - 15mm (width)
Red Double Satin Ribbon - 15mm (width)
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£0.79
Edible Glue Tube
Edible Glue Tube
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£2.49

instructions

You'll need a fruit cake covered with marzipan and sugarpaste before you can begin to work on your design. Why not try out our tutorial on how to cover a fruit cake?

Making The Holly Leaves

1. For the holly leaves, you're going to need 3 things: green sugarpaste, holly leaf plunger cutters and some frosty holly lustre dust. Start by rolling out a piece of green sugarpaste to approximately 1mm thick. Using the holly plunger cutters, cut out as many leaf shapes as you can. Here we're going to use a mixture of the small & medium sized leaves, but obviously if you're doing a larger cake you're going to want to use larger leaves.

2. Using the frosty holly lustre dust and a medium sable brush, give the leaves a lovely shimmering finish.

3. Arrange the leaves on top of the cake in a circular pattern around the outside of the cake, so it creates the appearance of a holly wreath. Once you're happy with how it looks, you can use a little edible glue to keep the leaves in place.

Making The Bow

4. No holly wreath is complete without a beautiful red bow! A really easy way to make a bow is to use a mould. Here we've used a 'mini decorations' mould as our cake is only 4" in width, but for larger cakes you may want to use our Squires Kitchen bow mould. Start by taking a piece of red sugarpaste and push this into the mould, pressing down with your fingers.

5. Use a sharp knife to trim the excess sugarpaste away from the mould to ensure the back of the bow is completely flat. You can then bend the mould to release the shape - and that's all there is to it!

6. Sit the bow on top of the wreath, securing into place with a little edible glue.

Making The Berries

7. For a pretty finish, why not add some berries to the wreath? Simply take a tiny piece of red sugarpaste and roll this between your fingers to create a ball. Repeat this several times to make more berries.

8. Arrange the berries on top of the wreath wherever you like and secure them into place using edible glue.

Finishing Touches

9. For the final finishing touch, take a beautiful 15mm red satin ribbon and wrap this around the base of the cake, securing at the back using double sided sticky tape.

 

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