Make sure your cake is completely cooled,
remove from its tin and peel off the
baking parchment. Spread a little icing
over a cake board or cake stand, then
invert your cake onto it, so the bottom
now becomes the top.
On a clean surface lightly dusted with
a little icing sugar, roll out the marzipan
to a circle large enough to cover the
cake – use a piece of kitchen string to
help you check. Melt the apricot jam in a
small pan with 1 tbsp water, then sieve
and brush a little all over your cake. Cover
the cake with the marzipan, smoothing it
over the surface. Trim the edges.
Brush the marzipan all over with the
remaining apricot jam, then roll out
1kg of the fondant icing and, using the
same method as for the marzipan, cover
your cake with the icing. Trim the edges.
(See our step-by-step guide
on how to cover your cake, above.)
Split the remaining icing into 3 equal
lumps. Dye 1 ball of icing bright red
and another gingerbread brown.
Cover the icing tightly with cling film
until needed. Roll out the brown icing
and, using your cutter, stamp out
5 gingerbread men. Use a little of
your runny icing to glue the gingerbread
men to the top of the cake in a circle.
Roll your red icing and white icing into
20cm sausage shapes, squeeze them
together, then continue rolling, twisting
the sausage as you roll to give you a
candy-cane effect. Use a piece of string
to measure around the base of the cake,
then cut a candy cane-coloured strip
long enough to run around the base and
stick it with a little runny icing. Roll the
remaining candy cane-coloured icing
out a little thinner, then cut into 5 short
pieces and bend the ends over to make
candy canes. Stick 1 of these between
each gingerbread man.
Pour the remaining icing into a piping
bag fitted with a small nozzle, or a
sandwich bag and snip off the end –
if the icing is a little runny, thicken it
with extra icing sugar first. Use the
icing to pipe a smiley face, eyes and
2 dots in the middle of each gingerbread
man – stick edible gold balls on the
dots to make buttons.