Cakes With Wow Factor!

Start off the seasonal spirit with our showstopping festive cake designs – we guarantee they’ll delight all your friends and family

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ICED POLAR BEAR CAKE

This striking but simple idea will amaze everyone, and there’s a clever trick to create edible ice shards.

SERVES 18

850g (1¾lb) mixed dried fruit

75g (2½oz) candied peel

100g (3½oz) glacé cherries, washed, dried and chopped

4tbsp brandy or rum, plus extra for soaking

250g (9oz) unsalted butter

250g (9oz) soft brown sugar

4 eggs, beaten

250g (9oz) plain flour

1tsp grated nutmeg

1tsp mixed spice

45g (1½oz) toasted flaked almonds

Zest of 1 lemon

Zest of 1 large orange

2tbsp black treacle

For the royal icing and decoration

2tbsp apricot jam

500g pack marzipan, rolled out to 5mm (¼in) thickness

45g (1½oz) egg whites

300g (10oz) icing sugar, plus extra for dusting

200g pack Fox’s Glacier Mints

Blue food colouring

You will also need

20cm (8in) cake tin, greased and lined with 2 layers of baking parchment

A polar bear toy or decoration (or make one from fondant icing)

1. The day before baking, mix the mixed fruit, candied peel and glacé cherries with the brandy or rum in a bowl, cover and leave overnight to absorb the liquid. If you’re in a rush, you can warm them together in a pan instead.

2. The following day, heat the oven to 140C/Gas 1. In a large bowl, beat the butter and sugar together until pale in colour. Add the eggs a little at a time and combine. Sift over the flour and spices with a pinch of salt. Fold in the mixed spiced flour. Finally, add the almonds, zests and treacle, plus the soaked fruit. Mix until well combined.