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Christmas Candle Cake

Posted October 29, 2020 by Elli Saayman
Create this magical, frosted candle cake and bring the Christmas spirit to your home. Inspired by ivy, amaryllis flowers and red berries, this cake is truly a festive centrepiece. And the best part? You and your guests get to light an actual candle!



  • SK Fairtrade Sugarpaste: Bridal White 1.5kg (3lb 5oz)
  • Round, filled sponge cake, 18cm (7") deep: 18cm (7") wide
  • Ganache: 1kg (2lb 31/4oz)
  • Cornflour, for dusting
  • Rolkem Rainbow Spectrum Dusting Colours: Ultramarine and Ivory
  • Barco White Label Duster Colours: Pearl
  • Barco Red Label Duster Colours: Snow

Covering The Drum

  1. Roll out 200g (7oz) of Bridal White sugarpaste to a 3mm (1/8") thickness. Lightly brush the cake drum with a little cooled, boiled water and lay the sugarpaste over the top. Use a cake smoother to smooth the surface, then trim away any excess paste from around the edges using a sharp knife. Set the drum aside to firm for at least 24 hours.
  2. Attach a 76cm (30") length of white ribbon around the edge of the drum, using a non-toxic glue stick to secure in place. Be careful not to come into contact with the sugarpaste.
Covering The Cake

  1. Place the cake on a cake board of the same size, securing it in place using a little ganache. Use a palette knife to apply a crumb coat of ganache to the top and sides of the cake, then refrigerate for 15 minutes. Apply a second coat of ganache, about 3mm – 5mm (1/8" – 1/4") thick, and refrigerate again for a further 15–20 minutes.
  2. Roll out 700g (1lb 83/4oz) of Bridal White sugarpaste to a 3mm – 4mm (1/8" – 3/16") thickness. Gently wrap the length of sugarpaste around the sides of the cake until the ends join together.
  3. Smooth the sides with cake smoothers until you are happy with the finish, then trim away any excess sugarpaste around the base, top and join with a sharp knife. Leave the top uncovered for now.
  4. Carefully secure the cake to the centre of the covered drum with a little leftover ganache.
Decorating The Cake

  1. Use the petal and leaf shaper tool to indent vertical ridges into the sugarpaste covering the sides of the cake, varying in depth (A). Lightly smooth them out and soften with your fingers.
  2. Using 100g (31/2oz) of Bridal White paste, roll out at least 10–20 teardrop shapes. They should be approximately 3cm – 6cm (11/8" – 23/8") long and all have different thicknesses.
  3. Brush a little cooled, boiled water onto the back of a teardrop and secure in place to the rim of the cake. Repeat with the other teardrop shapes, spreading them out unevenly so they look like real candle drips (B).
  4. Roll out 400g (14oz) of Bridal White paste, keeping it thick in the centre. The centre should be about the height of the tea candle you want to use, so roughly 3cm (11/8") thick.
  5. Use your fingers to taper the edges of the paste, then shape around the edges until they become curvy. Think of the shape of splashed paint! The piece needs to be slightly bigger than the diameter of the cake (C).
  6. Use a round cookie cutter that is slightly larger than the diameter of your tea candle and cut out a circle in the thick centre of the paste.
  7. Brush the top of the cake with a little cooled, boiled water and lay the paste centrally on top (D). Pinch and shape the paste to work together with the drips. Then, using the dresden tool, indent more ridges onto the sugarpaste radiating out from the centre.
  8. Take the round cookie cutter and cut through the ganache layer at the top of the cake. Make sure you cut where your hole is in the sugarpaste and then remove it. Scrunch and fit a small piece of aluminium foil into the hole and insert your candle.
  9. Press the Holly, Ivy and Mistletoe embossers onto the sugarpaste at the base of the cake, trailing out in interesting shapes towards the sides and top (E).
  10. Dust the Robin, Blackberry Fruit, Ivy, Mistletoe and Holly moulds with a little cornflour. Press some Bridal White paste into each of the moulds until filled. Release the paste by flipping the moulds upside down and carefully peeling the mould away. Make one robin, several blackberries and a few ivy, mistletoe and holly moulds. Then leave the moulds to dry for a few minutes. (See Top Tip 1)
  11. To start, brush the back of the robin mould with a little cooled, boiled water and attach to the front of the cake just below the drips and on top of the embossed areas. Attach the other moulds around the robin and out towards the sides of the cake. You want to create a flowing design where everything fits together well, so it’s encouraged to overlap the moulds to look like a cluster (F).
  12. Brush any harsh edges of overlapping paste with a damp brush to blend them together. Set the cake aside to dry slightly.
  13. Using a medium dusting brush, dust parts of the cake with some Ivory dust colour. Try to hit the spaces next to the drips and parts you want to accentuate – this will help create warm shadows. Using a large dusting brush, dust the entire cake with Pearl dust colour to create a soft, sparkly glow (G). Then take the medium dusting brush again and apply a little Ultramarine dust over some parts of the cake and drips. (See Top Tip 2)
  14. Really saturate a no. 10 paintbrush by dipping it into the Snow dust colour over and over. Brush over the raised bas-relief and drips perpendicular to the designs, as well as on the top of the cake. Hold your brush almost flat against the surface and brush on highlight with the white.



Top Tip 1: If you struggle releasing the moulds without distorting the paste, pop the filled mould into the freezer for 5–10 minutes until the paste has solidified.

Top Tip 2: Start off with less colour and add as you go. You can always add more and layer it on top, but you can’t really take it away. Have some kitchen paper close by to tap off the excess colour on your brush.

You can find the full project, including steps on how to make the Flowers, Berries and Foliage in issue 160 of Cakes & Sugarcraft Magazine - project by Elli Saayman!