Christmas fondant

• serves 8

• Preparation time:

• Cooking time: 20

Ingredients

1/4 cup sieved jam
2 x 500g packets of icing
250g chocolate fondant
cocoa

Method

1. Invert your prepared cake onto a flat plate or cake stand. If needed, trim the top so the cake sits flat - the base will give a better surface to ice. Brush the surface with 1/4 cup sieved jam. Knead 2 x 500g packets of icing until smooth then roll to a suitable size.

2. Transfer to the cake using a rolling pin. Smooth over the top and sides to ease the icing over, and cover the sides using your hands and a little icing sugar or cornflour mixture. Trim off any excess icing.

3. Roll 250g packet of chocolate fondant to about 5mm thick. Dust the surface with cocoa to prevent sticking. Cut into star shapes and use to decorate, along with a ribbon if desired.

Notes