This Christmas Cake is one of two cakes I made for a lady who actually makes Christmas Cakes herself but said she loves my cakes so much she just had to order a couple. I don't think anyone could receive a nicer compliment than that.
I made the angels at the beginning of December to allow them time to dry and set. The instructions for making the angels are on YouTube but I cannot remember the link. If you search for 'fondant angel' I am sure you will come across the instruction video. I dusted the halos and edges of the angel wings with Royal Gold Lustre Dust.
The cake itself is an 8" rich fruit cake (Delia Smith's traditional Christmas cake recipe which I think is the best). It was made in September and left to mature, being fed with brandy every month up to icing and decorating. This cake is very moist and matures beautifully as long as you wrap it well in greaseproof paper and foil and put into an airtight container.
The cake is coated with almond paste and almond flavoured fondant. I painted the cake with Gold Sparkle Lustre Dust which was mixed with a little vodka to give the metallic effect. The holly leaves are cut from brown gum paste fondant which I then dusted with Bronze Lustre Dust and the berries are white gum paste fondant dusted with Gold Sparkle Lustre Dust.
I made this north pole cake for my husband’s work. He works for a fence rental company. The cake is a 9x13 butter cake iced in white buttercream and sprinkled with white cake sparkles.
A few days in advance I piped the fence out of black royal icing using a fence pattern I found on the Wilton website (under “Pattern Locator”). The fence is 4 separate panels which I constructed by pushing them into the icing on the cake and piping buttercream at the bases of both sides for extra support. Once they were on the cake I also piped royal icing where each panel joined.
The trees are sugar cones covered in green royal icing using a star tip, and sprinkled with icing sugar and candy pearls.
The snowman, Santa, sleigh and reindeer are sugar cookies iced with royal icing. The bells on the reindeer are gold candy pearls. I “glued” lollipop sticks on the backs of the cookies with royal icing so I could stand them up on the cake.
I used my husband’s business card as the sign – I just added to the slogan!
Nobody ate it for two days as they didn’t want to wreck it and it was in the company newsletter.
This Christmas Cake is slightly off the wall as the recipient requested I produce something funny but not TOO rude! I knew he liked cats and curries which led me to the idea of the Santa Sitting on the Loo theme as people eat a lot of turkey curry following the Christmas Day festivities.
The cake is an 8" rich fruit cake, I always use Delia Smith's Traditional Christmas Cake recipe which is gorgeous whether iced and decorated straight away or made early to mature. I made all my fruit cakes in September and 'fed' them with brandy once a month up until two weeks before Christmas when they got iced and decorated.
The cake is coated in almond paste and almond flavoured fondant. The models are made from fondant gum paste and were made a couple of weeks prior to use in order that they could set and dry properly.