When my mother-in-law asked me to make a Christmas cake it was difficult to decide on how to decorate it. There are so many possibilities with Christmas cakes and generally traditional ones are decorated with dazzling white fondant. However, this year I decided to try something slightly different and make a cake that looks like a Christmas pudding.
To start, I made a traditional fruitcake around a month ago and kept it topped up with brandy since then. It should be made even earlier really, so next year I'll probably do this step around September/October.
Then, when ready to ice the cake, I carved the top slightly to give it a little more of a dome like shape:
Before icing a fruitcake the best thing to do is brush it with boiled and strained apricot jam. However, in this instance I didn't actually have any apricot jam at hand and replaced it instead with a layer of amaretto - perhaps not quite as sticky, but it'll do the job just fine!
I covered the cake in a layer of marzipan, then a layer of fondant and, since it's Christmas, I added a dusting of edible bronzing powder for an extra shine:
Now the next bit was the fun bit - making it look like an actual pudding. I rolled out a piece of white fondant and hand cut it to look like a big splodge for the top, followed by a sprig of fondant holly:
But, of course, no Christmas pudding would be complete without a penny stuck in for luck! Thankfully this is edible too so there should be no emergency dentist trips on the day:
Merry Christmas everyone! I'll be back baking and writing in the New Year!