Introduction

This sugar-dusted snowflake cake is a beautiful and festive dessert perfect for the holiday season. It features a classic Christmas cake base covered with smooth marzipan and white icing, adorned with sparkling sugar-coated snowflakes. Its elegant appearance and delightful flavors make it a showstopper on any celebration table.

The image shows a round cake with a smooth, white icing layer on top, decorated with sugar snowflakes arranged evenly around the surface. One slice is cut and removed, revealing a dark brown, dense cake with nuts or fruit pieces inside, visible in the texture. The cake sits on a white plate with a light blue rim, placed on a white marbled surface over a teal cloth. A woman's hand holds a silver fork resting on a white napkin beside a small white plate with the cake slice on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 x 20cm round or 18cm square Christmas cake
4 tbsp raspberry or apricot jam, warmed and sieved
500g pack marzipan
Icing sugar, for dusting
1¼kg pack ready-to-roll white icing
1 egg white, frothed with a fork, or thin runny icing made with icing sugar and water
Preserving sugar or granulated sugar
A little edible glitter (optional)
Snowflake-shaped cutters

Instructions

Step 1: Place the Christmas cake on a cake board or flat plate. Brush the entire cake with a little of the warmed jam to help the coverings stick.
Step 2: Lightly dust your work surface with icing sugar. Roll out the marzipan until it is large enough to cover the top and sides of the cake—use string to measure if needed. Carefully cover the cake with the marzipan, trimming any excess from the bottom edges.
Step 3: Brush the marzipan gently with more of the warmed jam. Knead 850g of the white icing until smooth and pliable, then roll it out similarly to the marzipan to cover the cake fully.
Step 4: Lift the rolled icing onto the cake, smoothing it down and around the sides. Trim any excess icing from the bottom. Use the flats of your hands to smooth out any marks, rubbing lightly to create a shiny finish.
Step 5: Roll out the remaining white icing and use the snowflake cutters to cut out shapes. Brush one side of each snowflake with egg white or runny icing, then dip that side into preserving or granulated sugar to coat.
Step 6: Sprinkle edible glitter over the sugar-coated side if using. Attach the snowflakes randomly to the cake using a little more egg white or runny icing as glue.
Step 7: Allow the cake to set for a few hours before slicing and serving. This helps the decorations adhere firmly.

Tips & Variations

Use string to measure rolled out marzipan and icing to ensure a perfect fit over your cake.
If you don’t have edible glitter, colored sanding sugar works well for a sparkly effect.
For extra flavor, warm the jam slightly before brushing to make it easier to spread evenly.
To create a smoother finish, lightly warm your hands before smoothing the icing, but avoid melting it.

Storage

Store the decorated cake in an airtight container at room temperature for up to two weeks. Keep it away from direct sunlight and heat to prevent the icing from softening. Before serving, let the cake reach room temperature if stored in a cooler place. Avoid refrigeration as it can cause condensation and affect the icing texture.

How to Serve

The image shows a round cake with a smooth white icing covering the top and sides, decorated with five large snowflake shapes made of white sugar crystals arranged evenly across the top. One slice is cut out, revealing a dark, dense interior filled with small chunks of nuts or fruit. The cake sits on a white plate that has a light blue tint, placed on a white marbled textured surface. Nearby, a piece of the cake is served on a smaller white plate, next to a silver fork resting on a neatly folded white cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade Christmas cake for this recipe?

Yes, homemade Christmas cake works wonderfully as the base. Just make sure it is completely cool and firm before decorating to make handling easier.

What can I substitute for egg white when attaching the snowflakes?

If you prefer not to use egg white, you can use thin runny icing made from icing sugar and a small amount of water. This acts as a good edible glue for sugar decorations.