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How To Make A Classic Christmas Wreath Cake: Recipe
• The Cake Decorating Company
Planning your festive baking? We've got just the thing! In this tutorial, we'll show you how to make a classic Christmas Wreath cake step by step using a few of our favourite tools and ingredients. It's the perfect festive table centrepiece!
This design shows how versatile using just one mould can be, offering a range of different flowers and foliage. We particularly like the effect achieved from brushing the mould with sparkling sugar before pressing sugarpaste into it, as it gives a very seasonal frosty look.
What you need to make a Christmas Wreath Cake
Edibles:
9-inch round rich fruit cake, made from 1.75kg rich fruit cake mix
White sugarpaste (we used Sattina!)
Sugarpaste in brown, green and red
Blossom tint in nutkin brown, black and white
Daffodil yellow paste food colouring
Edible pure gold lustre glitter dust
Edible Icing Sheet (we went with an It's the Most Wonderful Time of the Year message!) but you could also use the PME Fun Fonts Embossing Set
Equipment:
PME impression mat – bark design
Long ruler or palette knife
Paintbrushes
Winter Wreath Mould by Karen Davies
Double-sided sticky tape
Let’s Get Started!
Place the cake on a square cake board and cover it with marzipan and sugarpaste. If you have time, leave it to dry for 24 hours, but if not, and the sugarpaste is still soft, take care when handling the cake.
Step 1. Cover The Cake Board
Cover a 12-inch square cake drum with golden brown sugarpaste and emboss it by pressing the bark mat firmly over the top. Mark the planks using a long ruler or palette knife. Brush over some nutkin brown and black dusting colour using a large soft brush, then brush over a little rejuvenator spirit to set the colour.
Step 2. Add the wording
There are two options for this part!
Option 1: Place the cake in the centre of the covered drum. Brush a very thin layer of edible glue over the top of the cake and stick the edible printed cake topper on top, taking care not to get any air bubbles under it.
Option 2: Try using the PME fun fonts embossing stamps, pressing them into the soft sugarpaste as soon as the cake has been covered, then paint with gold lustre dust mixed with a little rejuvenator spirit to give a painting consistency.
Step 3. Prepare The Mould
Use a dry paintbrush to dust some of your favourite sparkling white edible lustre dust inside the cavity you’ll be using. You’ll need to dust each section prior to each use.
Step 4. Make The Decorations
Mix a little CMC into each of the colours of sugarpaste being used in the wreath mould, starting with the bottle green. Add in the ratio of about 1 teaspoon to 250g sugarpaste and knead it in well.
Break off some of the sugarpaste and press it into the mould. Roll over with the rolling pin to ensure it’s well pressed into the mould.
Step 5. Neaten The Top
Use a small palette knife to trim the top level with the mould, taking care not to cut into the mould.
Step 6. Turn Out Of The Mould
Invert the mould and hold it down close to the worktop, then peel it back to release the sugarpaste.
Step 7. Attach The Decorations
Brush a little edible glue onto the back of the branches of the fir tree, and stick them around the top edge of the cake, having them bend over the edge slightly.
Step 8. Make The Poinsettias
Repeat with red sugarpaste for the poinsettias, remembering to dust the mould with the sparkling white lustre between each flower. Mix a little daffodil yellow paste food colouring with some white blossom tint to make it opaque, and mix with a little rejuvenator spirit to give a painting consistency, and brush a little in the centres of the poinsettias.
Stick onto the cake with a little edible glue brushed onto the back of the flowers.
Step 9. Make Christmas Roses, Holly & Fir Cones
Use white sugarpaste for the Christmas roses and chestnut brown sugarpaste for the fir cones.
Mix a little white sugarpaste with the bottle green to lighten it slightly for the holly leaves. For the holly leaves, press a little red sugarpaste into the mould for the berries, brush a little edible glue on top and then fill the mould with some of the lighter green before turning it out.
Paint a little of the yellow mixture from the poinsettias into the centres of the Christmas roses.
Stick the pieces onto the cake with a little edible glue. As an optional finishing touch, you can secure a food-safe ribbon around the base of the cake and attach a ribbon around the edge of the cake drum using double-sided sticky tape.
Looking for more inspo?
21 captivating Christmas Cakes and Bakes we love!
