Christmas is the only day of the year when some families sit down together for a meal. To make this moment memorable, add to the splendour of the table by making your cake the centrepiece.

Christmas in Jamaica would not be the same without the traditional fruit cake. However, you may opt for a delightful rum cake, cheese cake or bread pudding instead.

The traditional fruit cake is versatile and it is easy to create eye-catching arrangements. Traditionally, the fruitcake is brushed with apricot jam then covered with marzipan and iced with royal icing or fondant. The apricot jam can be substituted with a light covering of butter cream.

For the less experienced who still wish to decorate their cakes, I suggest the use of glacé icing. It gives the same effect without the marzipan. However, for the finishing touches, whether it is royal, fondant or butter cream, the following may be used.

To coat your cake

Ingredients

3 cups (388g) of icing sugar

3-41/2 tbs. of lemon or orange juice

Trim your cake so the edges, side and top are straight and level.

Method

1. Cut out a 9"cardboard and wrap with foil, tape the edges underneath.

2. Place the cake on the board.

3. Sift the icing sugar into a bowl. Gradually add lemon juice and beat well until it has the consistency of a thick cream. Do not add too much liquid. Follow the same method for the flavouring. Set the cake on a cooling rack over a plate to catch the run off. Pour the glacé icing over it and allow the icing to run evenly over and down the sides so you will get a smooth finish.

OR

You could just cover the top of the cake in white glacé icing and finish it up in much the same manner.

Let the icing sit for about 45 minutes to harden, then lift the cake on to a suitable platter or cake stand.

Wrap a ribbon of your choice around the cake then tie a knot and a bow. The ribbon may go around the base of the cake or around the middle.

Sugaring Fruits

Sugaring fresh fruits gives an amazing appearance to your cake. The fruits are brushed with lightly beaten egg white, adding a little water, then sprinkled with fine granulated sugar. Dry for four to five hours on a rack. For fruits to be eaten, use powdered albumen instead of egg whites. Use fruits such as grapes, plums, oranges, lemons, papaya and pomegranates. Flowers may also be sugared and positioned on the cakes.

Nativity scenes

Figurines can be used to capture scenes of the season, on top of, or at the base of the cake. These scenes depend on what you would like to depict. Baby Jesus in the manger, the three wise men, Santa going down the chimney and the reindeers pulling the sleigh are all options. The choice is yours.

Candles on the cake

Candles add a lustrous glow to any affair. Place one tall candle on the cake and shorter candles on either side. Mask the area where the candle is inserted with pine leaves, tiny pine cones and tiny silver, gold or red bells.

Christmas decorations

Christmas balls, bells and drums may be used to spill over the top of the cake and down the sides. Miniature gifts, wrapped in green and gold or just gold, should give you an awe-inspiring finish.

Fresh flowers on cakes

Pine leaves may be used at the base of the cake to create a wreath around it. Make the wreath by adding pine cones and a red ribbon. The pine cones can be sprayed gold to add a festive appearance to the arrangement. Poinsettias are a lovely addition to any Christmas cake decoration. The radiant red adds vibrancy to the display. Lay the poinsettias on top of the cake, spilling them over the side. Add some small pine cones around the cake.

Using nuts and fruits

If you do not wish to use icing, your cake can still make a beautiful centrepiece. Melt some jam in the microwave and use to brush the cake. Arrange blanched almonds and green and red glaced cherries on top of the cake and gently glaze without shifting their position. You can also use cinnamon sticks and cloves. Do not glaze them.

You can choose to substitute with synthetic flowers. They might be expensive but they can be reused if stored properly.

Happy creative endeavours and a Merry Christmas!

- Rochelle Laing, Pastry Chef

A Likkle Slice of Heaven

Email: alikkleslice@yahoo.com

Tel: 1(876) 981-3649,

1(876) 877-9329

www.alikklesliceofheaven.com.

This cake by Priscilla Plummer, who entered The Gleaner's Food section Christmas cake competition, used sugar flowers to enhance the presentation of her cake, making it the perfect centrepiece.