Christmas Pudding-Style Decorated Fruitcake

Lightly dust a clean work surface with icing sugar and roll out the white fondant icing until it is roughly the thickness of a coin. Using the 20cm cake tin as a template, cut out a circle. Cut a wavy, undulating line horizontally across the circle about a third of the way down to create a 'dripping custard' effect. Set the shape aside and keep the remaining offcuts covered to prevent drying.

In a small saucepan over low heat, warm the apricot jam until it is loosened and liquid. Brush the jam over the top third of the fruitcake. Carefully lift the fondant shape and place it on top of the cake, gently pressing it down so it adheres to the surface.

Take a small piece of the fondant offcuts and add a dab of red food coloring gel. Knead the fondant until the color is evenly distributed and deep red, then roll it into two small grape-sized balls for the berries. Color the remaining offcuts with green gel, roll them out, and cut out two or three holly leaf shapes. Use a skewer or the back of a knife to score vein patterns into the leaves for a realistic finish.

Position the holly leaves and red berries at the top of the fondant 'custard,' using a tiny bit of jam to stick them in place. For an extra festive touch, use a fine paintbrush to lightly apply edible gold leaf to the decorations.