Quick one-hour Christmas cake decoration

Method

1. Mix the apricot jam with a little boiling water in a small bowl, then use a pastry brush to coat the cake all over with the mixture. Dust the work surface with icing sugar, then roll out the marzipan into a large circle about 35cm in diameter. Using the rolling pin to help you, lift the marzipan and carefully lay it over the cake, making sure the centre of the marzipan circle is positioned on the centre of the cake.
2. Use your hands to carefully smooth the marzipan over the cake, then trim any excess from around the base using a sharp knife.
3. For the royal icing, put the egg whites in a medium mixing bowl. Add the icing sugar bit by bit, stirring until it reaches a thick dropping consistency. Whisk the mixture with a balloon whisk until it starts to form peaks when the whisk is removed, then stir in the glycerine.
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4. Smooth most of the icing all over the cake (and the dummy, if using – see tips) using a palette knife. Once it’s covered, wet the cleaned knife in a jug of hot water and run it all over the surface to give the icing a smooth or textured finish, as you prefer. The icing will set firm once dried. Put the remaining icing in a sealed food storage box to save for sticking on the finishing touches.
5. While the icing is setting, make the frosted cranberries and rosemary sprigs. Lightly whisk the egg white in a small bowl then, using a pastry brush, carefully coat the cranberries and rosemary sprigs with it. Roll in caster sugar, then put on a wire rack for 10 minutes to set.
6. Stick the frosted rosemary sprigs onto the side of the cake using the leftover icing, then pile the frosted cranberries in the centre of the cake. It’s now ready to serve.