Ingredients

1 20cm-wide Christmas cake (see ‘goes well with’)

200g icing sugar, mixed with enough water to make a smooth runny icing, plus a little extra for rolling

4 tbsp apricot jam

500g pack marzipan

750g royal icing sugar

Green food colouring

750g ready-to-roll white fondant icing

8cm round cookie cutter (optional)

20cm round cake board or cake stand

Various-sized holly cutters

Red ribbon

Instructions

Step 1: Ensure the cake has completely cooled; remove it from its tin and peel off the baking parchment. Using the 8cm round cookie cutter, cut a hole through the middle by pushing down as far as possible, then cut all the way through with a small sharp knife. Carefully lift and remove the center, pushing the smaller cake up through the middle—ask for help if needed. Set the smaller cake aside for decoration or gifting.

Step 2: Spread a little runny icing around the edges of your cake board or stand, then invert the large cake onto it.

Step 3: On a clean surface dusted with icing sugar, roll out 100g of marzipan into a rectangular strip about 8 x 20cm. Trim edges and use this strip to line the central hole of the cake; trim any excess.

Step 4: Roll out the remaining marzipan into a circle large enough to cover the cake—use a piece of kitchen string for measuring. Melt the apricot jam with 1 tbsp water in a small pan, sieve it, then brush a little over the cake. Cover the cake with the marzipan circle and trim excess from the bottom and center.

Step 5: In a large bowl, mix the royal icing sugar with enough water to create a thick, spreadable icing. Add green food colouring to reach a rich leaf-green shade. Quickly spread this icing over the entire cake—don’t worry about neatness as it will be mostly covered.

Step 6: Break the fondant icing into two lumps and colour each with different shades of green. Roll out the fondant and cut out many holly leaf shapes using holly cutters. Use a little runny icing as glue to stick the holly leaves all over the cake’s top surface.

Step 7: Finish by placing a large red bow at the top of the wreath for a festive touch.

Tips & Variations

Use a sharp paring knife for cleanly cutting the cake and marzipan edges to avoid tearing.

If you don’t have holly cutters, simple leaf-shaped cutters or a knife can be used to create leaf shapes.

For an extra festive flair, sprinkle edible glitter or silver dragees over the holly leaves.

To save time, you can prepare the royal icing the day before and store it covered in the fridge.

Storage

Store the cake in an airtight container at room temperature for up to one week. Keep it away from direct sunlight to preserve the icing colors. Before serving, allow the cake to come to room temperature for the best flavor and texture. Refrain from refrigeration as it can dry out the cake and marzipan.

FAQs

Can I use a different type of cake instead of Christmas cake?

Yes, you can use any dense cake like fruitcake or spice cake to hold up well under the marzipan and icing layers.

How do I prevent the icing from cracking?

Make sure the cake is completely cool and the icing consistency is right—not too dry or too runny. Applying the icing quickly and evenly helps avoid cracks as it sets.