Frosted candy cake
Frosted candy cake
Give your cake a personal touch this Christmas with this cute and simple design
- Prep: 20 mins
Cook: 5 mins - Decorates an 18-23cm round or square cake
- Easy
Ingredients
- 15-20 small candy canes (we used striped canes from Waitrose)
- 500g white caster sugar
- 1 tbsp liquid glucose
- 125ml water
- 2 egg whites
- 50g sifted icing sugar
- 18-23cm square or round cake
- ribbon
Simple star cake
Cut a star from a piece of paper or
cardboard and position in the centre of
the cake. Liberally dust all over with icing
sugar, then carefully lift off the star.
Find a ribbon with the same width
as the height of your chosen cake,
and long enough to go round the cake
with a small overlap (or layer a few
different, thinner ribbons until the
same height). Secure around the cake
with a little double-sided tape where
the ribbon overlaps.
Method
-
Tie the small candy canes into groups with ribbon. Put the white caster sugar, liquid glucose and water in a pan. Heat until sugar is just melted and syrup turns clear. Take off heat and whisk the egg whites until stiff, then carry on whisking while steadily pouring in hot syrup in a stream. Keep beating until thick enough to spread, then beat in the sifted icing sugar.
-
Quickly spread the icing over an 18-23cm square or round cake (marzipan covered, if you wish), swirling roughly. Stick on the candy canes and leave for 1 hr to set.
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