Fondant icing

First off I want to wish everyone a Merry Christmas – I hope you all stuff yourselves silly with good food and drink over the course of the next couple of days.  I shall be eating roast goose and gammon (because one meat on the big day just isn’t enough) along with all the trimmings…

Secondly, I need to apologise for not blogging about how to ice your Christmas cake (see recipe) sooner.  Sadly, over the course of the last two days we have been moving into our barn conversion – consequently I have been between two kitchens and I only finished icing my cake about an hour ago…  Just in time to let it dry slightly before eating it with a cup of tea tomorrow.


Icing your Christmas cake


  • 3-4 tbsp apricot jam
  • 350-450g marzipan

For the fondant icing:

  • 650-750g icing sugar
  • 2 egg whites
  • juice of 1 lemon
  • 1 tsp glycerine
  • food dye (optional)


1.  Use the bottom of the cake as the top – make sure the bottom is even by slicing off any excess cake.

2.  Cover the cake in apricot jam (sieve it if the jam contains pieces of fruit).

3.  Roll out your marzipan until it is 2-3mm thick and large enough to cover your entire cake.  Lay the marzipan over the cake and gently smooth over trimming off any excess marzipan.  (Ideally leave the cake now for 2-3 days to dry out but if you haven’t got the time then don’t worry).

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4.  After the marzipan has dried out, make your fondant icing.

5.  Place 650g of the icing sugar in a food processor, along with the lemon juice, glycerine and egg whites.   Blitz until it comes together in a ball adding a little more icing sugar as required (you don’t want it to be too sticky, but you do want it to be malleable).  Wrap in cling film and leave to rest for 30 minutes.

6.  Take a piece of baking paper, dust it with sugar then roll out your icing till it is 3-4mm thick and large enough to cover your cake (this will make it far easier to get onto your cake and stop it sticking to your work surface).

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7.  Carefully place the icing in the centre of your cake then peel off the baking paper.  Smooth the icing gently over the cake, easing it down the sides.  Trim off any excess and keep it to decorate your cake.  (Tip:  I tend to use a palette knife and the back of a metal spoon that I have heated in a little hot water, and then dried to help me smooth it down.)

8.  Once your cake has been iced, decorate it with the excess icing (which you can colour with food colouring) or with old Christmas tree decorations!  Enjoy!

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3 thoughts on “Fondant icing

  1. Pingback: In preparation for Christmas – making and feeding the Christmas cake | Back on track in the kitchen

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