12 Bakes of Christmas: Christmas Cake Part 3

Evening all! Tonight brings me to my final Christmas cake entry, and I’m so pleased with my final product, I can’t wait to see it on the pudding table come Wednesday afternoon! 🙂 After asking my parents (who will undoubtably be eating most of the cake) whether they preferred a fondant or royal icing-covered cake I decided to go for the latter, which was a relief as I had had some practice with making/using it the night before with my Gingerbread House!

I reached a kind of decorators block after the royal icing layer, and had to turn to trusty Pinterest to provide me with a little inspiration with how to carry on. The idea for the chocolate holly leaves (yes they are supposed to be that – drawing holly leaves is definitely not my forte…) came from some cute piped christmas trees, and they’re so easy to make you can pipe any shape that takes your fancy 🙂

I just couldn’t resist adding my final bake for you all, so tomorrow I will be adding a 13th Bake of Christmas (plus the 3 Christmas cake entries were kind of a cheat)! I hope you all have a great time decorating your cakes, I can’t wait to see them all! 🙂

Ingredients (Covers a 23cm cake)

For the royal icing:

650g Icing Sugar, sifted

3 Medium Egg Whites

For the holly leaves:

50g White Chocolate, chopped up

Green Gel Food Colouring

Red Gel Food Colouring


For the royal icing:

Separate the eggs and add the whites to a large mixing bowl.

Add the sifted icing sugar spoonful at a time to the egg whites, stirring well after each addition, until you have a thick smooth icing.

Add the icing to the top of the cake using a large spoon and smooth down using a spatula. You can completely smooth the icing down, or gently lift up the spatula to give the effect of snowy peaks with the icing (as you can see from the picture, I went for a half and half look)!


For the holly leaves:

Add the chocolate chunks to a heatproof bowl and place over a pan of simmering water (making sure the bottom of the bowl doesn’t touch the water). Leave the chocolate to melt, stirring occasionally.

Once melted, add a few drops of food colouring until you have a green colour that you’re happy with. Transfer the chocolate to a sandwich bag and move it into the fridge for around 10-15 minutes so it can cool down and

Once it’s thickened up a bit, remove the chocolate from the fridge and snip off a very small corner of the sandwich bag.

Pipe holly leave shapes onto a sheet of greaseproof paper and transfer the paper to the fridge for half an hour until the chocolate shapes have set.

Once set, use a little of the remaining royal icing to stick the chocolate holly leaves onto the cake.

Add the red food colouring to the remaining royal icing and mix until you have a berry red colour that you like. Transfer this red icing to a piping bag and, using a small piping nozzle (I used a Tala Number 2 nozzle), pipe little red berries to each of the holly leaves.

Leave to set before covering the cake and storing somewhere cool and dark until the big day 🙂


Helena x

I couldn’t resist! One more bake to come: Yule Log


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s