Christmas cake.

[SandyC]

Icing.



Ingredients.



50o gms almond paste

500 gms soft white icing

apricot jam or sugar syrup



Method.



1/ Make your sugar syrup with 2 tablespoons white sugar and 2 tablespoons boling water. If you are using jam, add a little boiling water and stir until its smooth and can be brushed on to the cake. Put to one side to cool.



2/ Roll out the almond paste until it’s big enough to cover the cake. If you want to cover the sides as well as the top, it will look better if the icing is rolled out in one piece.



3/ Brush the area of the cake to be iced with jam or sugar syrup.



4/ Lift the sheet of almond paste carefully over the cake and lay it in place. You might find it helpful to fold the sheet over the rolling pin so it doesn’t break as you lift it.



5/ Spread the sheet over the cake using your fingers to smooth out any crinkles. Use a sharp knife to cut any excess from the base.



6/ Roll out the white icing and repeat the process with the sugar or jam syrup, spreading the sheet of icing over the cake and smoothing it out.



7/ Decorate using pre-made decorations to suit the occasion.