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.
Thank you for looking.