- 22cm round fruit cake
- 5 tbsp Hartley’s Smooth Apricot Jam
- Icing sugar, for dusting
- 500g Asda White Marzipan
- 1kg pack Asda Ready to Roll White Icing
- 2 level tsp cocoa powder
- 1 pack Dr Oetker Ready to Roll Coloured Regal-ice
- Asda Chosen by you Hundreds and Thousands
- Cadbury Flakes, to finish
- Nestlé Matchmakers, to finish
Put the cake on a cake board or flat plate. Heat the apricot jam, stirring all the time, until simmering. Brush the jam over the top and sides of the cake. Dust a work surface and rolling pin with icing sugar.
Lightly knead the marzipan, and then roll out to a 30cm round. Using the rolling pin as support, drape the marzipan over the cake. Smooth out creases with your hands. Trim around the bottom. Dust the rolling pin and work surface with icing sugar again.
Knead three-quarters of the white icing, then roll out to a 31cm round. Brush the marzipan with sterilized (cold, boiled) water. Drape the icing over the marzipan. Dust your hands with icing sugar and gently smooth out any creases. Trim the base.
For the robins, knead the cocoa into 125g of the white icing. Shape into 3 bodies and 6 wings. Use red icing for breasts and hats; yellow for beaks; and white for the ‘fur’ hat trimmings – roll against the fine side of a grater to get the fur effect.
Construct the robins as pictured above, dampening the joins very lightly with sterilized water if they don’t stick together. Use hundreds and thousand to create the eye, and set aside for 15 minutes.
Trim the flake logs and matchmaker branches; and put on cake. Dust lightly with icing sugar to create ‘snow’ – this is best done with a tea strainer. Arrange the robins on top of the logs. Tie a ribbon around the base of the cake.