The icing on the Christmas cake (kids vlog edition)

After 'feeding' the Christmas cake every week since Stir-Up Sunday, we're finally ready to ice it on Christmas Eve. Here's how we did it...

Ingredients

• Apricot jam
• Icing sugar
• Marzipan
• Fondant icing (we used ready rolled)

Method

1. In a small saucepan, heat a couple of spoonfuls of jam (add a splash of water if it is very hard-set) and if there are any chunks of fruit in it, push it through a sieve. 
2. Brush the runny jam all over the sides and top of the cake in an even, thin layer.
3. Dust the work surface and your rolling pin with icing sugar. Dust the ball of marzipan with icing sugar too, and then gently roll it out, turning as you go.
4. When it’s the desired thickness and size, use the bottom of the cake tin you used for baking the cake as a template to cut a circle the right size from the marzipan. 
5. Re-roll the offcuts of marzipan and cut a long strip the same width and length as the perimeter of the cake (you can use a string to measure this). 
6. Use the flats of your hands to smooth the marzipan into place.
7. To cover in ready-to-roll icing start by dusting the work surface and rolling pin again with icing sugar.
8. Brush the cake with cold water to help the icing stick.
9. Start by laying the icing at the back of the cake and lower it down to the front.
10. Use the flats of your hands, or a cake smoother, to smooth the icing over the cake.
11. Neatly trim away any excess icing. 
12. Decorate with Christmas ornaments of your choice (we used Paw Patrol pups one year!).