Our Christmas wreath cake with fondant stars is a stunning festive centrepiece. The Christmas wreath cake is packed with dried fruits and winter spices, and the fondant stars make it so eye catching. For something different this Christmas, trying making our impressive Christmas wreath cake with fondant stars.
For the cake:
- 200ml sweet sherry
- finely grated zest and juice of 1 lemon
- 350g dried mixed fruit (sultanas, raisins, currants and mixed citrus peel)
- 150g dried cranberries
- 250g butter
- 250g light muscovado sugar
- 4 large eggs
- 250g self-raising flour
- 1tbsp ground mixed spice
- 3tbsp ground almonds
- 1tbsp vanilla extract
For the decoration:
- 1.5kg ready to roll white fondant icing
- 1 egg white
- pearl lustre spray
- gold lustre dust
- pink glitter spray
- 2tsp clear alcoholic spirit such as gin, vodka or white rum
- 4tbsp apricot jam, warmed and sieved
- 2 x 500g packets white marzipan
You will need:
- 23cm greased silicone or nonstick ring mould
- star cutters
- 24 gauge white florist and Sugarcraft Wire (from Amazon)
- rose gold ribbon
To make the stars, lightly sprinkle the work surface with a little sieved cornflour, then take 500g ready to roll icing and roll out with a fondant rolling pin to a 3mm thickness.
Divide icing into 4, keep 3 pieces wrapped. Roll out one piece on a cornflour-dusted sheet of baking parchment.
Using the cake smoother as a guide, cut into 3 rectangles each of about 7.5cm x 15cm. Arrange icing pieces over the cake, overlapping a little. Repeat with the remaining icing 3 more times until all of the cake is covered. Use cake smoother to help get rid of any cracks.
Spray entire cake with pearl lustre. Gently push in the lustred starbursts to decorate. Tie a ribbon around cake to finish. Keep in a sealed box in a cool place for up to 2 weeks.