Try this snowy icing to jazz up a classic Christmas cake, then top with paper doilies and add LED tea lights for an extra special touch
Ingredients
1 x 22cm round Suits-all Christmas cake (see 'Goes well with' for the recipe)
140g apricot jam
zest 1 orange
For the icing
3 large egg whites
2 tsp orange juice
1 tsp orange blossom water
1 tbsp liquid glucose (you’ll find it in tubes in the baking aisle of large supermarkets)
750g icing sugar
You'll need
a few doilies in different sizes and colours, if you like
small piece of gold card (or foil from chocolate)
Method
Use a sharp, serrated knife and slice your fruitcake in half, leaving a top and bottom. Mix the apricot jam and orange zest, and spread over the top of the bottom half.
To make the icing, beat the egg whites with the orange juice, orange blossom water and glucose in a big mixing bowl. Gradually sift in the icing sugar, beating constantly with an electric whisk until you have a fairly stiff icing that can hold a peak. Spread a little icing over the jammy layer, then put the top half of the cake back on. Generously swirl the rest of the icing thickly on top.
Using scissors, snip a cut on each doily from an edge to the centre, then roll up each doily like a cone and secure with a bit of sticky tape. Cut a star from some gold card, or plain card covered with gold foil, and stick to the top of one of the trees. Arrange on top of the cake to create a winter scene.
Source: Good Food