Here is our cake again, we have been feeding it patiently for the past couple of weeks and it is now time to decorate it. You can also present the cake without any topping or icing, but I think some sort of decoration makes it more refined and "festive".
Traditionally the cake is entirely covered with one layer of homemade marzipan and with an outer layer of white royal icing. I decided to only cover the surface with two discs of each because I like that you are able to see the "naked" cake on the sides, it gives it a rustic and homemade touch.
The finishing touches are made with ready-made sugar paste, at the moment I have not yet tried making it myself, so I usually buy it. You can buy it white and then color it, in my case I used the green one, without making any changes, for the red one I've added a little Christmas Red food color because it tended to be too pink.
Give now space to your imagination! Decorate it to your liking, I opted for a traditional wreath that shouts Christmas, a wording can be a cute variant, or reindeers, snow balls, snowflakes, penguins, polar bears, in short, whatever you want.
What to say, the wait pays off, it's really delicious! Having drenched it with ton of rum over the weeks I thought it would be super alcoholic, but alcohol is not overwhelming at all, on the contrary it enhances the taste in a triumph of flavors. I am delighted with the result and will certainly do it again next Christmas.
Happy Baking!
Recipe
To read the recipe for the base click here
Preparation time 20 minutes + rest
Baking time /
Servings 2 discs to cover a 24 cm Ø cake
Ingredients
Marzipan
125 gr of almond flour
125 gr of powdersugar
30 gr of egg whites
Icing
125 gr of powder sugar
30 gr of meringue powder
2-3 drops of lemon juice
1 egg white
Decoration
Ready-made colored sugar paste q.s.
Method
1. Remove the cake from the tin where it has been maturing for 3 weeks
2. Put the cake upside down on the final presentation plate, in this way the top will be perfectly smooth
MARZIPAN
1. Mix the powder sugar with the almond flour, adding the egg white a little at a time
2. Knead by hand for a few minutes until the dough is homogeneous, compact and smooth
3. Form a flat square dough and cover it with cling film. Leave in the fridge to rest for 30 minutes
4. Roll out the marzipan maintaining a height of about 1/2 cm, cut a disc of the same size as the cake and place it gently on the surface
ICING
1. Whip the egg white with the lemon drops, adding the powder sugar in small doses while continuing to whip
2. Sift the meringue powder and add it to the mixture and mix together, the icing will look shiny, compact but not too firm
3. Spread and level the icing on the marzipan with the help of a spatula and let it dry
DECORATION
1. Roll out the sugar paste to a height of about 3 mm and cut shapes as desired
2. Decorate the surface and let dry
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