This year’s Christmas miracle is the fact that I’ve actually finished our family Christmas cake ahead of 8pm on Christmas Eve! It normally gets sidelined with more pressing work, but this year I really wanted to make some flowers different to those I normally make for weddings, so I made sure I set some hours asied last weekend!

The poinsettia is in cold porcelain as I had a lot of red to use up; the rest of the flowers and foliage are made in sugar flowerpaste (gumpaste). I’ve gone for white anemone, holly berries and leaves, scarlet plume flowers and foliage (from one of the Alan Dunn books) plus extra gold berries.

The cake is an 8 inch traditional rich fruit cake fed with brandy and matured for 12 weeks.

Happy Christmas everyone at Cakes Decor!