Special Occasion Cakes Recipes - Lucky Horseshoe Cake

Ingredients

• 25cm rich fruit cake

• 60m apricot jam, warmed and sieved

• 800g marzipan

• 1kg sugar-paste icing

• peach and blue food coloring

• edible silver balls

• 115g royal icing

• 30cm round cake board

• crimping tool

• pale blue ribbon, 3mm wide

• scalpel

• large and small blossom cutters

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Method:

1. Make a horseshoe template and use to shape the cake. Brush he cake with the apricot jam. Roll out 350g of the marzipan to a 25cm/10in circle. Using the template, cut out the shape and place on the cake. Measure the inside and outside of the cake. Cover with the remaining marzipan. Place the cake on the board and leave overnight.

2. Tint 800g of the sugar-paste icing peach. Cover the cake in the same way. Crimp the top edge.

3. Draw and measure the ribbon insertion on the template. Cut 13 pieces of ribbon fractionally longer than each slit. Make the slits through the template with a scalpel. Insert the ribbon with a painted tool. Leave to dry overnight.

4. Make a small horseshoe template. Tint half the remaining sugar-paste icing pale blue. Using the template, cut out nine blue shapes. Mark each horseshoe with a sharp knife. Cut out 12 large and 15 small blossoms. Press a silver ball into the centers of the larger blossoms. Leave to dry. Repeat with the white icing. Decorate the cake and board with the ribbon, horseshoes and blossoms, securing with royal icing.