There are a huge range of Christmas Cake decorations available from the traditional robins and holly to cupcake decorations and cake decorating kits. Whether you are making your own cake or buying one it is always nice to make it personal with your own Christmas cake decorations.
You can make Christmas cake decorating much easier by remembering that in this case less really is more. Keep your Christmas cake decorations simple and low key and you will create a stunning effect. We recommend that on a large Christmas cake you use one larger spray or a selection of smaller cake toppers and place them in one area of the cake, rather than dotting them all over the cake. Perhaps you can create a winter scene with a pillar box, robin and some holly or create a fabulous Raymond Briggs themed cake with our snowman and Father Christmas .
A simple ribbon tied around the cake looks incredible and creates a real wow factor. You can choose satin or organza ribbon and a wider ribbon creates a better effect than a narrow ribbon. You can always use two ribbons, one as a plain background and then a narrower ribbon in a contrasting colour or design. Perhaps you could try one of our personalised Christmas cake ribbons - these are great value and can be reused.
We sell Christmas cake decorations in the form of kits from both the Jolly Holly range and Birchcraft. We have used the Birchcraft kits ourselves and they really do look stunning. We placed the topper on the cake, tied an organza ribbon around the cake (or ask us to print a cake ribbon for you) and then sprinkled a few of the edible stars all over the cake - this was our most admired cake ever.
For cup cakes you can use many of the little decorations we supply and we also sell edible glitter and sprinkles in the shape of holly and stars.
So which Christmas cake recipe do you prefer? I have to confess that I like Delia Smith's recipe and have used it for many years now. Here is a link to the recipe Delia On Line Classic Christmas Cake
So when do you make your cake? A few weeks before Christmas is the best time so that it can mature. You can leave it until the last minute and it will be fine. I usually make mine in early December (I know, I know but I have a busy web business to run!), wrap it in greaseproof paper and then wrap it in marzipan on around December 22nd and then ice it on Christmas Eve. My secret weapon with regard to the icing is gelatine which you can buy from the chemist. Whatever Delia says I double the quantity and all my friends and relatives retain all their teeth during the festivities or at least, if they don't, they can't blame my cake!Back to guides