Ice and decorate your Christmas cake to perfection:

  • Brush the grapes and holly leaves with a thin coating of egg white, then sprinkle with caster sugar. Leave to dry.
  • Sift the icing sugar into a large bowl. Add egg white and whisk for about 5 mins over a pan of simmering water until thick and glossy.
  • Dollop the icing over the top of the cake and swirl it around with a palette knife.
  • Halve the clementines and figs and open out the cape gooseberries.
  • Arrange the fruits on the top and fix a festive ribbon around the cake.
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TIPS
FROSTING FRUIT AND LEAVES - BE SAFE!

Egg white sprinkled with caster sugar will give the fruit and leaves an attractive frosting. Please note: raw and partially cooked egg is not suitable for young children, pregnant women, infirm or elderly people.

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