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Decoration idea: Alpine cake


Serves: 18-20
timePrep time: 30 mins
timeTotal time:
Decoration idea: Alpine cake
Recipe photography by Martin Poole

Decoration idea: Alpine cake


Serves: 18-20
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
826Kcal
Fat
28gr
Saturates
10gr
Carbs
123gr
Sugars
108gr
Fibre
6gr
Protein
11gr
Salt
0.1gr

Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes
Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes

Ingredients

  • 1½ x 454g packs ready-to-roll white marzipan
  • 3 tbsp apricot glaze
  • 1 x 500g pack royal icing sugar
  • a few fresh rosemary sprigs
  • 3 cinnamon sticks, cut in half
  • 3 pine cones
  • a handful of frosted cranberries
  • 3 Sainsbury’s white lustre cake decoration roses

Step by step

Get ahead
Ice the cake up to 2 weeks before; decorate it on the day.
  1. For this recipe, you need to make our fig, apricot and pistachio Christmas cake. Put the cold cake, base side up, onto a serving plate or cake board.
  2. Roll out the marzipan on a surface lightly dusted with icing sugar until it is a 35cm circle, about 5mm thick. Cut off a little and roll into a thin sausage to fill any gaps between the cake and the plate or board.
  3. Put the apricot glaze into a small pan and gently heat until melted, then brush all over the cake. Use a rolling pin to help you lift the marzipan, and arrange it over the top of the cake. Dust your hands with icing sugar. Smooth the marzipan over the top and sides to cover the cake completely, working out any folds and wrinkles. Trim to make a neat edge.
  4. Make up the royal icing sugar according to pack instructions. Use to cover the top and sides of the cake with a palette knife, ensuring an even coating. Try to level the top; it doesn't matter if it has a rough appearance.
  5. Have a glass of boiling water ready, a piece of kitchen paper and a clean palette knife. Using your palette knife, spread the icing around the cake, in long straight motions. Hold the palette knife vertically, sweeping across the cake. Each time, dip the palette knife in the water, wipe dry and continue to ice the cake. This helps to keep your palette knife clean and spread the icing evenly.
  6. Allow the icing to dry, then top with the rosemary, cinnamon sticks, pine cones, frosted cranberries and white lustre cake decoration roses, then dust with a little icing sugar.

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