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    Christmas Cake Singing Robin Decoration HOW TO DECORATE THE CAKE

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    Christmas Cake Singing Robin Decoration HOW TO DECORATE THE CAKE

    When ready to decorate, why not try using our 'singing robin' stencil, or shaped cutters, such as snowflakes or baubles.

    • Preparation time: 1 hour, plus setting
    • Total time: 1 hour, plus setting 60 minutes

    Makes: 25-30 slices

    Ingredients

    • To ice the cake:
    • 1kg Dr. Oetker Ready to Roll Regalice Icing
    • 500g pack Dr. Oetker Ready to Roll Coloured Icing
    • Icing sugar, for dusting
    • 1 Christmas 'singing robin' stencil from waitrose.com/singingrobin
    • To marzipan the cake:
    • 4 tbsp apricot jam
    • 500g pack Waitrose White Marzipan
    • Icing sugar, for dusting

    Method

    1. To marzipan the cake: in a small saucepan, warm the jam with 1 tablespoon of cold water then sieve to get rid of any lumps. Place the cake on a board and brush with the warm jam. On a surface dusted with icing sugar, roll out the marzipan to a 35cm square. Lift the marzipan over the cake and ease to fit smoothly around the sides. Trim off any excess. (If you don’t want to ice the cake straight away, cover with clingfilm to prevent the marzipan from drying out and store in a cool place for up to a week.)
    2. To ice the cake: first, lightly brush the marzipan with water. On a surface dusted with icing sugar, roll out the Regalice icing to a 35cm square. Lift the icing over the cake and ease to fit smoothly around the sides. Trim off any excess. Dust your palms with icing sugar and gently 'polish' the surface of the icing with the heel of your hand to smooth out any creases. Wrap any leftover icing in clingfilm to decorate the top of the cake.
    3. Making the decorations: if you are decorating with the 'singing robin', download the stencil from waitrose.com/singingrobin and follow the instructions. If using your own shapes or patterns, remember to brush the pieces of icing with cooled boiled water before placing them on the cake.
    4. Finishing touches: place a metre of ribbon (silver or red) around the cake and fix with a little of the reserved icing on the ends. Once decorated, cover the cake loosely with clingfilm and store in a cool, dry place for up to 2 weeks before Christmas.

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