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Garland Glory

Image of Garland Glory

1 egg white
225 g (8 oz) icing sugar, sifted
1.6 g (3 lb) ready-to-roll fondant icing
20 cm (8 inch) round fruit coke, covered with almond paste
Green, red, yellow and brown food colouring


28 cm (11 inch) round silver cake board ruler
75 x 7 cm (30 x 3 inch) strip of brown paper
12 cm (5 inch) saucer scissors
Dressmaking pin
Holly leaf cutters in various sizes
Small flower cutter
Cocktail stick
Piping gun or bag set
175 cm x 1 cm (70 inches x inch) red, green and gold ribbon
8 white candles


1 First make the royal icing: put the egg white into a bowl. Gradually beat in the icing sugar and beat for 10 minutes, until soft peaks form. Cover with a damp cloth.

2 Roll out 150 g (6 oz) of the fondant to a 28 cm (11 inch) circle. Dampen the cake board, cover with the fondant and trim around the board. Put the cake on the board and dampen the almond paste. Roll out 800 g (1¾ lb) of the fondant to a 40 cm (16 inch) circle and cover the cake with it. Smooth the sides and trim the base. Leave to dry.

3 Using a ruler, mark the brown paper at 15 cm (6 inch) intervals. Using the 12 cm (5 inch) saucer, join the marks to give a scalloped crown effect. Fix the paper around the cake. Mark the scalloped line with a pin. Remove the paper.

4 Roll 100 g (4 oz) of the fondant into a 95 cm (38 inch) rope. Drape the rope around the top of the cake, following the pin marks. Fix to the cake with water. Leave to dry.

5 Colour 275 g (10 oz) of the fondant light green. Reserve 75 g (3 oz) and add more colouring to the remaining 200 g (7 oz) fondant to make dark green. Roll out the light green fondant thinly and cut into 2.5 cm (1 inch) and 1 cm (½ inch) strips. Cut 50 triangles from the strips. Make a cut in one side of each triangle and open out to form ivy leaves, as shown below right. Roll out the dark green fondant thinly. Cut out 125 holly leaves in various sizes; mark the veins with a knife. Curve some of the leaves over the handle of a wooden spoon. Colour 25 g (1 oz) of the fondant red and use to make 60 berries.

6 Roll out 75 g (3 oz) of white fondant thinly. Using a small flower cutter, cut out 43 Christmas roses. Use a cocktail stick to shape the petals. Colour 3 tablespoons of the royal icing yellow. Using a piping gun or bag fitted with a small plain nozzle, pipe dots into the centre of the roses. Colour 50 g (2 oz) of the fondant brown, form into 25 balls and shape the balls into fir cones. Mark with ridges and leave to dry.

7 Roll the remaining fondant into a ball, flatten and fix to the centre of the cake. Mark the positions for 3 candles. Use royal icing to fix some holly and ivy to cover the fondant ball, avoiding the candle positions. Fix on the berries, roses and fir cones. Mark the positions for the remaining candles where the rope meets the top of the cake. Cover the rope with the remaining leaves, berries and roses.

8 Using a star nozzle, pipe scrolls around the base of the cake. Fix 90 cm (35 inches) of ribbon around the board. Make 5 small bows from the remaining ribbon. Fix the bows and remaining candles to the cake.

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