Merry Christmas everyone!
I make my buttery and rich Christmas Cake in November then I drip Amaretto over it weekly for 4 weeks, keeping it wrapped in cling film and foil and sealed in an airtight container. I marzipan the cake during the first week of December and Ice it during the second week. Here I have used ready to roll icing, I usually make Royal icing but with so much going on this year it was an easier option. I'll add another picture after the cake has been cut over the Christmas period to show you the cake inside together with the layers of marzipan and icing, mmm, I can't wait!
Deck the halls with boughs of holly, tra, la la la la, la la la la...
