Wow your friends and family with this beautiful and impressive Christmas cake, following our step-by-step guide
Makes: A 18cm (7in) square cake
18cm (7in) square date and walnut fruit cake
3-4 level tbsp apricot glaze or apricot jam, sieved 750g (1½lb) white marzipan 2kg (4lb) white sugarpaste, eg. Regal Ice
½ x 500g packet royal icing sugar 125-150g (4-5oz) white flower paste Powder dusting food colour in Blue Glacier, Dusky Pink, Radiant Gold and Gold A little cornflour Rose water (alcohol-based, eg, Star Kay White)
Paste food colour in Dark Brown Gold dragees
½ level tsp CMC (see ‘Top tip’ below)
25cm (10in) square cake drum Piping bag fitted with small shell piping tube FPC Sugar Craft DO10 Christmas Angel Mould Curved nail scissors Star cutter Ivory double satin ribbon
The angel mould is available from FPC Sugarcraft and can be bought from its online shop at www.fpcsc.co.uk or, for further information, call 0117 985 3249.
Top tip: To make it easier to remove the angels from the mould, use a bristle paintbrush to brush a very thin layer of white vegetable fat in the mould, making sure you grease all the details. Note: CMC, sometimes called Tylose or Tylopur, is available from cake-decorating supply shops.