The final finishing touches to my Christmas cake, I love rough royal icing: it’s so forgiving of any patchy marzipan application and also of my total lack of ability to cake-decorate beautifully. My approach, as you can see, is instead to invest in pretty pre-made decorations (I forgot to buy ribbon though!)
Makes enough for a rough snow scene for a 20cm round cake
What you need…
500g icing sugar
3 egg whites from happy eggs
1 teaspoon glycerine
What to do…
Dump the icing sugar and egg whites into a large bowl and whisk together until stiff peaks form, using an electric handheld whisk. Add the glycerine and whisk until evenly incorporated.
Apply to your cake using palette knife, spreading the icing evenly around the sides and across the top. Use the back of a teaspoon to ‘whip up’ snowy peaks!
Wodge in your chosen figurines or holly leaves and pop some ribbon around the side, securing with a pin at the back of the cake. Sit back and admire your handiwork! Your Christmas cake is now complete! A glass of fizz would go down nicely now! Merry Christmas!
As about as simple as it gets!