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    Shooting Stars

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    Shooting Stars

    Cover your cake with the Marcona almond paste then top with fondant icing 'shooting stars'.

    • Christmas

    Ingredients

    • 500g pack Waitrose Golden Marzipan
    • Apricot jam
    • 500g pack Tate & Lyle Fondant Icing Sugar

    Method

    1. When your cake has cooled, turn it upside down for a smooth surface. Roll out the Marcona almond paste (or use 3/4 x 500g pack Waitrose Golden Marzipan) to a 20cm circle. Brush the top of the cake with sieved, warmed apricot jam. Lift the marzipan over and ease to fit around the rim of the cake. Make up a 500g pack Tate & Lyle Fondant Icing Sugar according to pack instructions. Roll out 1/3 of the icing and cut out 12-18 small stars with a cutter. Push lengths of cake decorating wire or florist's wire into the stars, then lay them on baking parchment and dust generously with icing sugar. Leave to harden for 12 hours.
    2. Roll the remaining fondant icing to a 20cm circle. Brush the marzipan with more jam, place the icing on top and ease to fit around the rim of the cake.
    3. Cut the wires to different lengths and arrange the stars over the top of the cake, pushing them into the icing. Dust lightly with more icing sugar and secure a ribbon around the sides of the cake.

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