Classic British Christmas Cake with Marzipan & Royal Icing Finish
[British Kitchen] A Festive British Christmas Cake to Countdown to the Holidays!
We shared how to make a traditional British Christmas cake back in October, and now it’s time to cover our perfectly matured cake with delicious marzipan and smooth royal icing! This guide will walk you through the final, beautiful decoration steps to make your Christmas cake truly spectacular.
Finishing Ingredients- Apricot jam 2 Tbsp
- Water 3 Tbsp
- Dark rum (or brandy is fine) a little
- Marzipan 300g
- Royal icing sugar paste 300g
- 1 Fruitcake (refer to previous recipe)
- Icing sugar for dusting, a little
- Optional decorations
Cooking Instructions
Step 1
First, in a small saucepan, combine the apricot jam (2 Tbsp) and water (3 Tbsp). Gently heat over low heat, stirring constantly until the jam and water are fully incorporated into a smooth glaze. If there are fruit pieces in your jam, strain the mixture through a sieve to remove them, ensuring a silky smooth finish. Let this glaze cool completely before proceeding. This step prepares a perfectly smooth surface for the marzipan.
Step 2
Now, take your prepared and matured fruitcake. Using a pastry brush, carefully and evenly coat the entire surface of the cake with the cooled apricot glaze. The apricot glaze acts as a crucial bonding agent, helping the marzipan adhere beautifully to the cake and preventing it from drying out. Ensure every nook and cranny is covered.
Step 3
Generously dust your work surface and the marzipan itself with icing sugar. This prevents sticking and makes the marzipan pliable. Using a rolling pin, carefully roll out the marzipan into a thin, even layer, about 3mm (1/8 inch) thick. It’s important that the marzipan is not too thick, as this can lead to cracking when you cover the cake.
Step 4
Gently lift the thinly rolled marzipan and drape it over the fruitcake, starting with the top surface. Smooth it down carefully. For the sides, use the palm of your hand to gently press and mould the marzipan around the cake, as if you were shaping delicate pottery. This technique helps to avoid creases and tears. Trim any excess marzipan around the base to fit the cake’s size. Finally, use a cake smoother or a smooth, flat tool to get a perfectly sleek finish on the marzipan. For a detailed visual guide, please check out the video on my Instagram or blog!
Step 5
Next, prepare the royal icing sugar paste (300g). Just like with the marzipan, dust your work surface and the icing paste with icing sugar to prevent sticking. Roll it out thinly and evenly with a rolling pin, aiming for a thickness of about 3mm (1/8 inch). This layer will form the beautiful, smooth outer coating of your cake.
Step 6
Before covering the cake with the royal icing paste, lightly brush the marzipan layer with dark rum (or brandy). This acts as an edible adhesive, ensuring the royal icing adheres firmly to the marzipan and doesn’t slide off. Apply it evenly all over the marzipan surface.
Step 7
Finally, carefully place the rolled-out royal icing sugar paste over the rum-brushed marzipan layer. Smooth the top first, then gently press and mould the sides using the palm of your hand, just as you did with the marzipan, to create a seamless finish. Trim any excess paste and use your cake smoother to achieve a perfectly polished look. Your stunning, traditional British Christmas cake is now complete! Feel free to add your personal touch with festive decorations.
