I left deciding what my Christmas cake should look like till the last minute! Not my brightest idea as fruit cakes taste better when they have time to mature but I just couldn't decide what to do. So on the Friday before Christmas I got up at the crack of dawn and made a simple round Christmas cake. Later that afternoon after the cake had cooled I covered it in a layer of marzipan and decided to decorate it with little houses inspired by my vintage house Christmas tree decoration and my Christmas cake from 2009 that had four little houses on. So I started making the little houses out of roll on icing whilst I let the marzipan on my Christmas cake set a little. I also made some fondant white Christmas trees like the ones on my gluten free mint choc chip cupcakes. Unfortunately as I finished decorating my cake in the wee hours of the morning I didn't get to take any photos's along the way. So I have just included a link to my gluten free Christmas cake recipe and the decorations and tools I used.
Snowy village Christmas cake
Ingredients
- Gluten free Christmas cake covered in a layer of marzipan and iced
- Royal Icing
- Ready to roll white icing
- Pink food colouring
- Aqua food colouring
- Pink, mint and white edible glitter
- Mint and pink edible dust
- Sugar snowflakes
- Pink and mint edible balls
- Silver and gold edible sequins
Equipment
- Rolling pin
- Square cutter used to make houses
- Triangle cutter used to make houses
- Holly leaf cutter
- Star cutters used to make Christmas trees
- Snowflake cutter
- Piping bag fitted with small star nozzle
Have a sweet day!
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