Using the cake from the Christmas Cake recipe, here is how to ice it after you have allowed the marzipan to dry for a while (to prevent leeching of oils…). The decorating style is as free as your imagination. This recipe includes preparation of all of the ingredients. While it is easier and more convenient to by pre-made products for this, the end result with your own ingredients makes a huge difference.
1 Pack of confectioner’s (icing) sugar
This is easy (and cheaper) to make using a coffee grinder (clean with bread before and after use). Mix a sufficient quantity (I normally allow about 1lb (500g)) for your cake size using the following as a guide for the mixing ratio. If you make a larger amount this can be stored for later use.
1 cup white sugar
1 to 1½ T corn starch (per cup of sugar)
Mix the confectioner’s sugar (sufficient to cover the cake) in a little water to form a very stiff mix. If it is too soft, the icing will slide off the cake (Just like that in the picture above!). Note the different decoration: three Bishop’s Crown chili peppers. For instructions on how to dress a cake using icing to get a smooth finish… you are on your own as I am far too ham-fisted myself so go for the artisan look.