• Save to your scrapbook
  • Save to your scrapbook

    Silver Ice Crystal Cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Silver Ice Crystal Cake

    If you made your Christmas cake using the October recipe, this is a simple way to decorate the cake and make a small gift too. The glacier mints are melted in the oven to make the stunning crystal decorations.


    • The large cake
    • 25cm square fruit cake
    • 28cm silver square cake board
    • 6 tbsp apricot jam
    • Icing sugar for rolling icing and dusting
    • 1kg Renshaws Organic Marzipan
    • 675g Renshaws Regal Ice
    • To decorate the large cake:
    • 10 Foxes Glacier mints
    • 20cm tall silver candle
    • 1m of 7.5cm wide silver wired ribbon
    • To decorate the small cake:
    • 5 Foxes Glacier mints
    • 12cm silver square cake board
    • 10cm silver candle
    • 30cm of 7.5cm wide silver wired ribbon


    1. Place the cake on the board and cut a 10cm square from the centre to make the gift cake. Remove and reserve. Melt the jam with 2 tbsp of water and press through a sieve. Brush the cake with 3 tbsp of the sieved glaze.
    2. On a surface dusted with icing sugar, roll the marzipan out to a 30cm square. Lay over the cake and make four diagonal cuts from the centre to allow the marzipan to drop in and be moulded to cover the cut sides. Repeat using the icing. Trim any excess marzipan and icing and reserve for using on the small gift cake.
    3. Preheat the oven to 200°C, gas mark 6. Place the mints on a baking tray lined with baking parchment and bake for 5-6 minutes or until they start to melt and form 'crystals'. Allow to cool.
    4. Place the candle in the centre of the cake and decorate with 10 of the mint crystals, by pushing gently into the icing. Tie the ribbon around, finish with a bow and lightly dust with icing sugar. Place the small cake on the board. Cover the top and sides with the remaining glaze. Use the remaining ingredients to decorate the small cake, rolling the marzipan and icing to 12cm squares.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars