Ingredients

Step by step

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.