Star and snowflake Christmas cake

Ingredients

• 454 gready-to-roll marzipan
• 1 kgready-to-roll icing
• 6 tbspapricot jam, warmed and sieved
• 1egg white, beaten
• to tasteedible gold icing stars
• to taste (optional)edible glitter, such as white sparkling snow
• for dustingicing sugar

Instructions

1. 1

   Brush with jam

   Spread the warmed, sieved apricot jam in a thin layer over the whole cake. Alternatively, use special apricot baking glaze.

2. 2

   Cover with marzipan

   Dust a board with icing sugar and roll out the marzipan. Drape it over the cake, press it gently against the sides and trim away the excess at the base. Leave it to dry for about 2–3 hours.

3. 3

   Add the icing

   Moisten the marzipan with a little warm water. Dust a board with icing sugar, roll out the icing and drape it over the cake with a rolling pin. Tuck it around the cake, smooth it with a ruler and trim the excess at the base, keeping the trimmings for the snowflakes.

4. 4

   Tie the ribbon

   Carefully lift the cake on to the cake board with a large spatula or fish slice. Tie the ribbon around the cake and finish it with a bow.

5. 5

   Make snowflakes

   Use the icing trimmings to cut out eight snowflakes. Stick them to the top of the cake with a little beaten egg white, which works as edible glue.

6. 6

   Add the finish

   Attach seven edible gold stars with beaten egg white. Sprinkle over edible sparkling snow glitter or icing sugar, then let the icing dry a little before storing the cake in an airtight tin until ready to serve.

What is a star and snowflake Christmas cake?

Christmas cake is a traditional British festive bake, commonly covered with marzipan and icing for a smooth, celebratory finish. This version focuses on that final decoration: snowflakes and gold stars turn a simply iced cake into a seasonal centrepiece.

The method works by layering jam beneath marzipan, then adding icing on top. Saving the icing trimmings gives you the material for the snowflakes without needing a separate batch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1530 calories, 11g protein, 310g carbs, 31g fat.

The marzipan and ready-to-roll icing provide most of the energy and carbohydrates, while the marzipan also contributes fat and a little protein. Apricot jam adds further carbohydrates, and the egg white contributes a small amount of protein. Since this is a rich cake topping, serve a modest slice alongside fresh fruit or a lighter drink.

The coating layers

Apricot jam: a thin layer helps the marzipan adhere to the cake. Sieving it removes lumps, while warming makes it easier to spread.

Marzipan and icing: roll each out on a board dusted with icing sugar to help prevent sticking. The marzipan is left to dry for 2–3 hours before the icing is added.

Getting a smooth finish

Even coverage: drape each layer over the cake before pressing it into place, so you can smooth it over the top and down the sides. Trim at the base once the covering sits neatly.

A ruler: the recipe uses a ruler to smooth the icing. Work gently so the surface stays even and the covering doesn’t tear.

Making the decorations

Snowflakes: stamp out eight shapes from the reserved icing trimmings. If the pieces feel firm, handle them carefully as you lift them on to the cake.

Edible glue: use a little beaten egg white to attach the snowflakes and seven gold stars. A small amount is enough to help each decoration stick.

Allow time for setting

Drying: allow the marzipan to dry for about 2–3 hours before covering it with icing. Once the decorations are in place, let the icing dry a little before putting the cake away.

Timing: the stated 35 minutes is the recipe’s total time, but the marzipan drying period adds 2–3 hours. Plan for that pause when arranging your decorating session.

Serving and presentation

Cake board: carefully transfer the finished cake with a large spatula or fish slice before tying on the ribbon. This gives the cake a neat base for serving.

To serve: cut the cake into portions with a sharp knife, taking care around the decorations. A cup of tea or coffee makes a simple accompaniment.

Recipe notes & tips

• Keep the work surface lightly dusted with icing sugar to help the marzipan and icing roll out without sticking.
• Warm the jam until spreadable, then sieve it before brushing it over the cake.
• Let the marzipan dry for the full 2–3 hours before adding the icing.
• Save the icing trimmings as you work so you have enough to stamp out eight snowflakes.
• Use only a little beaten egg white to attach each decoration.
• Wait for the icing to dry a little before storing the finished cake.

Variations

• Silver stars: use edible silver stars instead of gold for a different festive finish.
• Snowy dusting: use icing sugar in place of edible glitter for the final flourish.
• Different shapes: cut stars or other festive shapes from the reserved icing instead of making snowflakes.
• Apricot glaze: use special apricot baking glaze in place of the warmed, sieved jam.
• Plain finish: leave off the stars and glitter for a simple, smooth iced cake.

Common mistakes to avoid

• Skipping the drying time: the marzipan may be too soft to cover neatly; leave it for about 2–3 hours.
• Using lumpy jam: lumps can make the layer uneven; sieve the warmed jam before spreading it.
• Rolling on an un-dusted board: the covering can stick; dust the board with icing sugar first.
• Trimming too soon: the covering may shift while you work; tuck it around the cake before trimming at the base.
• Using too much egg white: decorations may slide or become messy; apply just a little as edible glue.
• Storing before the icing dries: the finish may be disturbed; let it dry a little before placing the cake in an airtight tin.

How to store

Once the icing has dried a little, store the cake in an airtight tin until ready to serve. The recipe does not specify a storage duration.

Frequently asked questions