How to decorate a 20cm (8 inch) round fruit cake

Ingredients
450g (1lb) Dr. Oetker Natural or Golden Marzipan
3 tbsp Dr. Oetker Apricot Baking Glaze, softened
450g (1lb) Dr. Oetker White Ready to Roll Icing

To Decorate
Dr. Oetker White Ready to Roll Icing to make stars
Dr. Oetker Silver Christmas Cake Ribbon
Dr. Oetker White Designer Icing

Method
1. 3–4 days before required for serving, discard storage wrappings from cake and trim surface of cake to level.

2. Measure depth of cake and roll out 2/3 Marzipan on a surface dusted with icing sugar in a strip to go round the cake side.

3. Brush cake all over with Apricot Baking Glaze and secure Marzipan strip around cake and trim if necessary.

4. Roll out remaining Marzipan to fit the top of the cake. Place on top and join edges, pressing with a round–bladed knife. Wrap loosely in greaseproof paper and store for 2–3 days to allow the Marzipan to dry out.

5. Unwrap cake and place on a 25cm (10 inch) cake board. Roll out Ready to Roll Icing on a surface dusted with icing sugar to a circle 36cm (14 inch) in diameter.

6. Brush cake all over with hot water and transfer Ready to Roll Icing to cake to cover. Smooth over icing and trim - wrap trimmings and use as part of your decorations. Cover cake lightly with a layer of greaseproof paper and leave overnight to dry out before decorating as liked.

7. Roll out the Ready to Roll White Icing and use a star shaped cutter to make stars.  Stud with Silver Balls and affix to the cake using a little water.

8. Use the White Designer Icing to pipe a ribbon around the bottom of the cake and stud with Silver Balls.

9. Tie the Christmas Cake Frill around the cake.