Put cake on a stand or serving plate and spread top and sides with the jam. Unroll marzipan, position on top of cake and press down gently over top and sides. Lightly dust the worktop with icing sugar and roll out the blue icing into a 33cm (13in) circle.
Step 2
Brush the top and sides of the cake with water. Position blue icing on top of the marzipan. Using the palms of your hands, flatten icing over top of cake and ease around the sides, smoothing any creases. Trim off excess with a knife and tie the ribbon around the base.
Step 3
Re-dust worktop with icing sugar and roll out white icing. Stamp out snowflakes of various sizes and stick to the cake using a little water (re-roll icing as necessary). Wet the centre of each flake and stick on a silver ball.
Step 4
Lightly brush the cake with water and sprinkle over edible glitter (water helps the glitter to stick). Use a dry pastry brush to even out the glitter if necessary. Store in a cool place.
Dye it yourself
Dye your own ready-to-roll icing by whizzing it in a food processor with a little food colouring paste (available from cake shops) - avoid liquid colourings as these will make the icing too wet. Knead icing until smooth and use as above.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
