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Angel Christmas cake

Angel Christmas cake

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. NoteCMC, sometimes called Tylose or Tylopur, is available from cake-decorating supply shops.

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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.

By Woman's Weekly