Christmas can be a busy time, so why not take a little short cut with this easy Christmas cake and still impress everyone with a stunning centerpiece to your festive feast!
Preheat the oven to 180°C/350°F/Gas Mark 4. Put the cake on a board and wrap some ribbon around the edge of the cake.
Line a baking sheet with foil and brush lightly with oil. Unwrap the boiled sweets and put them on the baking sheet. Cook in the oven for 10 minutes until they have melted and run into each other. Let cool on the foil, then lift off and snip the pieces into shards.
Mix the Tate & Lyle Royal Icing Sugar and water together and whisk for 10 minutes.
Using a small palette knife spread the icing over the top of the cake, flicking it into small peaks as you go. Then tease the edges of the icing down the sides to form icicles.
While the icing is still soft, push the coloured sugar shards into the icing. Leave the cake to dry, sprinkle with edible glitter, then serve.
Ingredients – 6 items
Shop-bought fruit cake
Fairtrade Tate & Lyle Icing Sugar
Edible glitter or tiny stars to decorate
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