How to Ice Your Christmas Cake

When it comes to cake, no cake is complete without icing. With such a full-bodied, or in my case alcohol heavy, Christmas cake to ice sometimes simple is best. This year, I baked two Christmas cakes; one traditional and one Scottish Whisky Dundee Cake. I’ve been “feeding” them over several weeks and it’s safe to say they’re well fed!

With it nearing Christmas, they’re ready to be iced. I’ve opted for two types of icing and always favouring an easy option, I’ve chosen to glaze one and use ready-rolled icing for the other. If you like quick and easy steps to ice your Christmas cake, this is the guide for you.

Glaze Icing

Essentially, icing sugar and water are mixed together. Doesn’t get much easier than that.

Ingredients

3.5 oz / 100g Icing sugar

2.5 tsp Water

1 oz / 30g flaked almonds

Method

Sieve the icing sugar into a medium-sized bowl and then add the water slowly. Mix until you have a smooth paste where it drips off the spoon easily. It’s always easier to add more water than take it away, so add a little at a time until you get the desired consistency.

Next drizzle the icing sugar over the cool, baked cake either in a crisscross pattern or simply spread it all over the top. Then, sprinkle the flaked almond pieces over the top of the cake and finally serve.

Fondant Icing

Fondant icing is made from sugar, water and cream of tartar or liquid glucose, which are boiled together to create a syrupy dough. This is then kneaded, flavoured and rolled to be moulded or shaped as needed. If, like me, you prefer a simple route to ice your Christmas cake then opt for a ready-rolled fondant icing packet which is much easier!

Ingredients

1 tbsp apricot jam

450g ready to roll marzipan

Icing sugar to dust

450g ready rolled fondant icing

Method

First, brush the top and sides of the cooled, baked Christmas cake with the apricot jam, ensuring it’s evenly spread.

Knead your marzipan on a work surface, until smooth and pliable. Then, dust a little icing sugar onto the surface and rolling pin and roll the marzipan out. You want an even circle of marzipan to about 5mm in thickness. Use the rolling pin to roll the marzipan around itself and lift it carefully to unfold over the cake. Press to smooth it into place and around the sides. Cut any excess marzipan off at the base.

Next, dust a little icing sugar onto the surface and rolling pin and remove the fondant icing from its packaging. It may be the right size, but you may need to roll it out a little more to ensure it covers the whole cake. If so, begin rolling the icing until you have an even circle about 10cm larger than the circumference of your cake. Once again, use the rolling pin to roll the icing around itself and lift it carefully to unfold over the cake. Press to smooth it into place and around the sides. Cut any excess icing off at the base.

Use any excess fondant icing to create decorations such as snowmen, or roll it out again to cut out shapes of snowflakes, stars or holly. If you have any ribbon, cut a strip and attach it around the base of your cake to create a seamless finish. I’ve topped mine with some sugar-coated cranberries.

Finally, slice and enjoy a deliciously spiced Christmas cake, or two.

To view how I made and iced these Christmas cakes, follow me on Instagram at @theardentbakery. 

For more recipes, check out my baking section. If you’re more a fan of mince pies, you’ll definitely want to try my recipe.

Els x