Myles New//Hearst Owned

Acorn Wreath Cake

A simple and elegant decoration idea to show off your Christmas cake – we’ve added our Amaretti biscuits for an extra edible treat. The trick to good crystallisation is to lightly paint with egg white and dredge generously with caster sugar.

By The Good Housekeeping Cookery TeamPublished: 15 December 2020

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This years' Christmas Cake decoration is very elegant and easier than it looks! Perfect when made with our Spiced Port and Orange Christmas Cake.

Cooking Notes: plus overnight drying

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Yields:

Prep Time:

1 hr 30 mins

Total Time:

1 hr 30 mins

Ingredients

23
cm fruit cake, see GH recipe in November issue

To cover

2
-3tbsp apricot glaze
Icing sugar, to dust
750 g
golden marzipan
750 g
white ready-to roll sugarpaste icing
Vodka or cooled boiled water, to brush

To decorate

60 g
golden marzipan
Flaked almonds, toasted
1
medium egg white
10
or so rosemary sprigs
Caster sugar, to dredge
Cinnamon sticks, we used East End Cinnamon (Cassia) sticks
Fresh cherries or cranberries
Star anise
Ribbon
Amaretti, optional

Directions

1. Step 1Put cake on a stand or board and spread top and sides with the apricot glaze. Sift some icing sugar on to a work surface and roll out marzipan until large enough to cover cake. Lay on to cake and smooth down with your hands, easing out any creases. Trim excess. Allow to air dry for at least 2hr, ideally overnight.
2. Step 2Next lightly dust a work surface and roll out sugarpaste as before. Brush cake lightly with vodka or cooled boiled water, then lay over the sugarpaste. Smooth into position, trimming excess. Allow to dry for at least 2hr, ideally overnight.
3. Step 3To make the marzipan acorns, divide the marzipan into 3. Working with one portion at a time, shape into a tall cone. Starting at the bottom, carefully stick in flaked almonds from a pointy end until the marzipan is fairly covered. Repeat with remaining marzipan and flaked almonds. Lightly dust the acorns with icing sugar and set aside until needed.
4. Step 4To crystallise the decorations, whisk the egg white until lightly frothy. Working one sprig at a time, lightly brush rosemary with egg white, then dredge with caster sugar, gently shaking off excess. Lay on to a baking tray lined with baking parchment. Repeat process with remaining rosemary sprigs, cinnamon sticks and cherries/cranberries. Leave to dry for at least 3hr.
5. Step 5Tie ribbon around base of cake. Arrange crystallised rosemary in a wreath on top of the iced cake and add intersperse with other crystallised elements, star anise, Amaretti biscuits and marzipan acorns.