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    Amanda Wakely's Winter Rose Snowdrift Cake

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    Amanda Wakely's Winter Rose Snowdrift Cake

    The cake can be decorated up to the end of Step 4 two or three weeks before Christmas. Cover loosely with foil or clingfilm and store it in a cool, dry place. The icing sugar and rose decoration is quick to create, so leave this until just before serving the cake. (Buy closed roses a few days before hand to allow them time to open).

    • Christmas
    • Preparation time: 1 minutes
    • Total time: 1 hour 60 minutes

    Serves: 24 - 30

    Ingredients

    • 1 x 20cm square home-made or Waitrose Richly Fruited Christmas Cake
    • 4 tbsp Renshaw Apricot Glaze
    • 1.25kg Waitrose White Marizpan
    • 1.25kg Supercook Ready to Roll Icing
    • Icing sugar, for dusting
    • 7-8 Waitrose red roses, open

    Method

    1. Using a large serrated knife, cut the cake in half vertically. Melt the apricot glaze with 1 tbsp cold water in a pan. Turn the cake upside down onto a 50 x 30cm rectangular plate or board to make one narrow shape. Stick the joins together with some of the apricot glaze. If there are gaps between the base of the cake and the plate, roll a little of the marzipan into a thin sausage shape under the palms of your hands and use it to fill. Trim off any excess. Brush the remaining apricot glaze over the top and sides of the cake.
    2. Lightly knead the remaining marzipan and roll out on a surface dusted with icing sugar to a 50 x 25cm rectangle. Lift over the cake, letting the edges fall down the sides. Ease to fit around the sides and trim off any excess.
    3. Using 1 kg of the icing, repeat the same technique as for the marzipan to cover the cake. Use the palms of your hands to 'polish' the icing and give it a smooth surface.
    4. To make snowdrifts, break off a small piece of remaining icing and flatten to a dome shape on the work surface. Cut in half. Dampen the cut side with a little cold water and place against the side of the cake, smoothing out with your fingers to eliminate any hard edges and joins. Make more shapes in various sizes from the remaining icing. Place these at irregular intervals around the base.
    5. Using a small sieve, dredge the top and sides of the cake with plenty of icing sugar so the cake and plate or board are generously coated. Cut the roses from their stems, leaving 3cm of stem intact. Wrap the steams in foil. Dust the roses lightly with icing sugar and arrange along the top of the cake, pressing the stems gently into the icing.

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    Cook's tips

    Remove the roses before cutting and eating the cake.

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