Festive Christmas Fairy Light Cake

Begin by warming the apricot jam in a small saucepan over low heat until it reaches a thin, spreadable consistency. Brush half of the warmed jam over the entire surface of the fruitcake to help the marzipan adhere.

Lightly dust your work surface with icing sugar. Roll out the marzipan into a large circle, approximately 0.5cm thick, ensuring it is wide enough to cover the top and sides of the cake. Carefully lift the marzipan using your rolling pin and drape it over the cake. Smooth it down the sides with your hands and trim away any excess from the base.

Take the white fondant icing and add a few drops of blue food colouring gel. Knead the fondant thoroughly until the colour is evenly distributed and you have a soft, pale blue shade.

Brush the marzipan-covered cake with the remaining warmed jam. Roll out the blue fondant into a large circle and drape it over the cake. Smooth the fondant down the sides, trimming any excess at the bottom. Use the palm of your hand to gently buff out any marks or imperfections for a smooth finish.

In a bowl, gradually mix the remaining icing sugar with water, one tablespoon at a time, until you achieve a thick, pipeable consistency. Divide the icing into two bowls. Add green food colouring to one bowl and leave the other plain. Transfer the green icing to a piping bag fitted with a medium round nozzle.