Christmas Carols Cake Recipe

Materials
Cake made with a round mold of 25 cm in diameter
Cardboard base of the same size as the cake
Wooden base with a border 6 cm bigger than the cake.
1 recipe of fondant
¼ kg sweet condensed milk
1 recipe of royal glaze
Red, dark green, brown and black food coloring paste
Decorating sleeve
Filter tips #00 and 10
Medium and thin brushes
Street lamp and pine tree designs
Different sizes of holly leaf cutters
Scalpel
Egg white
The amount needed of candies
Face mold
Coned paper
1 brochette stick
2 candles
Butter paper
Styrofoam lamina

Marzipan choir boys
Make them according to the designs given in techniques for shaping in marzipan.

Make the suits with red marzipan.

Make the tunics with the rest of white fondant. For this, stretch it and cut a circle with wave endings; place it on top of the body and make two pleats in the front to make the sleeves.

Cut a smaller circle give it ruffles with a molding stick and place it on top for the neck area.

With skin colored marzipan, make the hands and place them on each sleeve.

Make a ball to mold the face in a special mold. Decorate the face and the hair.

Make 5 choir boys in total, one of them black.

Make some songbooks with marzipan or fondant. Let them dry and stick them between the already dried hands of the choir boys (place candles on some of them).

Street lamps
Make the street light with pastry dough as explained:

Knead a roll of pastry dough of approximately 10 cm long, with a diameter of one of the sides slightly thinner than the other (one is of 10 mm and the other of 15mm). let it dry.

Stretch the pastry dough and cut the pieces of the light post. Let them dry on a flat surface.

Place the cylinder on top of the 2 pastry dough circles.

Make the street light box sticking the four walls on the base

Once dry, place the pieces of the roof. Stick to the foot of the street light.

Christmas tree

1. Trace many pine branches of different sizes on butter paper.
2. Rest them on top of a Styrofoam lamina and hold them well.
3. Outline the surroundings with dark green glaze of medium consistency. Loosen the glaze and fill them up. Let them dry.
4. Make some traces on the top with medium consistency glaze to mark the leaves. Let them dry well.
5. Turn over and do the same procedure on the other side to give the other side volume. Let it dry. Place the brochette stick onto the Styrofoam paper with a piece of butter paper in between. Spread it with brown glaze giving to it the shape of a trunk.
6. Starting from the top, place the branches letting them dry well between one and the other.
7. Once it is completely dry, stick the candies on some branches to make garlands and make lines of white glaze between branches.

Holly leaves and berries
With the rest of the fondant or marzipan dyed green and stretched, cut various sized leaves with a cutter.

Let them dry on top of something that will give the leaves a natural look. Dye the marzipan red and mold little balls the size of peas. Let them dry.

Shaping and decoration

1. Place the cake on top of the cardboard base and spread it with condensed milk.
2. Extend the fondant and wrap the cake.
3. Wrap the base with the rest of the fondant.
4. Make a lower ribbing of the cake in cord using filter tip #10 and white glaze.
5. Using the same filter tip and white glaze trace some waves on the top border of the cake and the wooden base.
6. Change for filter tip #00 and complete all the lateral sides making clusters of three dots.
7. Place the choir boys, the pine tree and the street light in their corresponding positions.
8. Finish the decoration by forming little clusters with the holly leaves and berries.

 

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