Return to listing

Decorating the Prune and Armagnac Creole Cake

Covers an 8 inch (20 cm) square cake.

 Decorating the Prune and Armagnac Creole Cake

  Covers an 8 inch (20 cm) cake

 1 heaped tablespoon apricot jam
 1 tablespoon Armagnac
 12 oz (350 g) ready-made marzipan
 icing sugar, to dust
 12 oz (350 g) ready-to-roll white icing
 silver balls
Oven temperatures and Conversions
Click here for information
You will also need a shooting star cookie cutter. These are available from Jane Asher Party Cakes & Sugarcraft.


First, melt the jam with the Armagnac in a small saucepan, stirring until all the lumps have dissolved. Now, using a brush, coat the surface of the cake quite generously with it. 

Take the marzipan and roll it out on a surface lightly dusted with icing sugar and cut out an 8 inch (20 cm) round or square (depending on your cake tin), then place this over the top of the cake.

Repeat with the icing and place this over the marzipan.

Using the cutter, cut out a shooting star from the remaining rolled-out icing, dampen one side of it with cold water and then place this side on top of the cake. Decorate the edges of the cake and the star with silver balls.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

No recipes relate to this.




Popular topic
Latest post
Ask Lindsey... Christmas Pudding
26 Nov 2015 11:34
Coffee Break Newsletters
17 Nov 2015 15:08
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Delia's Truffle torte
24 Nov 2015 19:32
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
Gardening Falling Leaves
07 Nov 2015 13:15
CMS solutions by