This Simple And Beautiful Christmas Cake Decorating is a delightful way to add festive charm to your holiday table in just 30 minutes. With its smooth, creamy frosting and vibrant, edible decorations, every bite offers a perfect balance of sweetness and texture. The rich, buttery cake base pairs wonderfully with the light, airy frosting, creating a treat that’s as satisfying to eat as it is stunning to behold.
In less time than it takes to wrap a gift, you can craft a dessert that feels both elegant and effortless. The combination of velvety frosting, crunchy sprinkles, and soft cake layers creates a sensory experience that’s sure to impress. Perfect for busy holiday schedules, this recipe lets you focus on the joy of the season while still delivering a showstopping centerpiece.
What You’ll Need
- 1/2 recipe Marshmallow Fondant (store-bought fondant can be substituted)
- Gold luster dust or edible gold flakes (for a festive shimmer)
- 1 Aunty Rosaleen’s Irish Christmas Cake (or any fruitcake of your choice)
- 1 cup Apricot Jam, heated (acts as a glue for the marzipan)
- 2 recipes Homemade Marzipan (store-bought marzipan works too)
- 1 recipe Easy Royal Icing (for the snowy finish)
- Powdered sugar (for dusting surfaces)
- Ribbon (optional, for decorating the sides of the cake)
How to Decorate Your Christmas Cake
- Prepare the Gold Stars: Dust your work surface with powdered sugar. Roll out the Marshmallow Fondant to 1/4 inch thick. Use star-shaped cutters to stamp out 10 to 12 stars of varying sizes. Lightly brush the stars with water and sprinkle with gold luster dust or edible gold flakes. Place them on a cookie sheet and let them dry overnight. (This ensures they stand upright on the cake.)
- Set Up the Cake: Place the Christmas Cake on a serving platter or cake board. (Do this first, as it’s difficult to move once decorated.)
- Apply the Apricot Jam: Brush the entire surface of the cake with the heated apricot jam. This will help the marzipan adhere.
- Roll Out the Marzipan: Dust your surface with powdered sugar and roll out the marzipan to 1/8 to 1/4 inch thick. Make sure it’s slightly wider than the cake to cover the sides.
- Cover the Cake: Carefully lift the marzipan using a rolling pin and drape it over the cake. Gently smooth it over the surface and down the sides. Trim any excess at the base.
- Add the Royal Icing: Using a spatula or offset knife, roughly spread the Royal Icing over the cake to create a snowy texture.
- Arrange the Stars: Stack the dried gold stars in the center of the cake, leaning them against each other for a 3D effect.
- Optional Ribbon: Tie a ribbon around the sides of the cake for an extra festive touch.
- Store the Cake: Keep the decorated cake at room temperature (up to 24°C/76°F) in an airtight container for up to 4 weeks. In warm or humid climates, refrigerate it.
Storage Tips for Your Festive Masterpiece
To keep your Christmas cake fresh and beautiful, store it in an airtight container at room temperature (up to 24°C/76°F) for up to 4 weeks. If you live in a warm or humid climate, refrigerate it to prevent the marzipan and fondant from softening. Just bring it to room temperature before serving for the best texture and flavor.
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-made marzipan and royal icing to cut down on prep work. For the gold stars, prepare them a day or two in advance so they’re ready to go when you decorate the cake. If you’re not a fan of apricot jam, try using warmed honey or marmalade as a quick alternative for the marzipan glue.
Equipment Essentials for Perfect Decorating
Make sure you have a rolling pin, a sharp knife for trimming, and a spatula or offset spatula for smoothing the royal icing. A set of star-shaped cookie cutters in various sizes will help you create the perfect gold stars. A cake board or sturdy serving platter is also a must to keep your cake stable while decorating.
Creative Variations to Make It Your Own
Swap the gold flakes for silver or rose gold for a different festive look. Instead of stars, try using snowflake or tree-shaped cutters for a winter wonderland theme. For a nut-free option, replace the marzipan with a layer of fondant or buttercream frosting. Add a sprinkle of edible glitter for extra sparkle!
Common Questions Answered
Can I use store-bought fondant? Absolutely! Store-bought fondant works just as well as homemade. What if I don’t have edible gold flakes? Try using gold luster dust mixed with a bit of vodka or lemon extract for a painted effect. How do I prevent the marzipan from tearing? Dust your surface and rolling pin generously with powdered sugar to keep it from sticking.
Simple And Beautiful Christmas Cake Decorating
Ingredients
- 1/2 recipe Marshmallow Fondant Gold luster or edible gold flakes
- 1 Aunty Rosaleen’s Irish Christmas Cake
- 1 cup Apricot Jam, heated
- 2 recipes Homemade Marzipan
- 1 recipe Easy Royal Icing for Cake Decorating
Instructions
- For the Gold Stars: Dust your surface with powdered sugar and roll out the Marshmallow Fondant to 1/4 inch thick. Stamp out about 10 to 12 different sized stars. Brush the stars lightly with water and sprinkle over the edible gold flakes until the surface is covered. Leave overnight to dry on a cookie sheet (Allowing them to dry means they will stand upright on the cake when decorated).
- Decorating the Christmas Cake: Place the Christmas Cake on a serving platter or a cake board (doing this step first is important as it is very hard to move once decorated). Brush the cake with the hot apricot jam. This is the glue that the Marzipan will stick to. Set aside.
- Dust your surface with powdered sugar and roll out the marzipan to 1/8 inch to 1/4 inch thick. Roll out a few inches slightly wider than the surface of your cake for it to cover the sides.
- Using the rolling pin, lift marzipan over the cake and carefully unroll. Ease down the sides, smooth the surface and trim the base.
- Using a spatula or off set, smear Royal Icing over the cake roughly to give the appearance of snow. Stack the stars in the center of the cake. Lean them against each other for support. This creates a lovely 3D effect.
- Decorate the sides of cake with a ribbon if desired. Store the decorated cake at room temperature (up to 24°C/76°F) in an airtight container for 4 weeks. In a very warm climate with high humidity, refrigerate it.
