Loading...
Ingredients
-
50g mixed (red and green) glace cherries
-
100g redcurrant jelly
-
1kg Christmas cake
-
1/4 cup coffee sugar crystals
-
2 tablespoons cachous silver balls*
Equipment
-
Ribbon, to decorate
Method
-
1Cut the cherries into small pieces. Place the redcurrant jelly in a saucepan over low heat, stirring, until the jelly melts. Cool slightly, then brush all over the top and sides of the cake. Sprinkle with coffee crystals. Use tweezers to place cachous and cherries all over the cake to decorate. Tie with ribbon before serving.
Source: taste.com.au
