Festive Chocolate Biscuit Wreath Cake

Once the flooded icing has set slightly, use the remaining stiff icing to pipe a central vein and detail on each leaf. Allow the biscuits to set overnight. These can be stored in an airtight container for up to a month.

For the poinsettias, tint 3 tbsp of royal icing yellow and the rest red. Using a piping bag with a leaf nozzle and the red icing, pipe three petals in a triangle shape within 6cm circles drawn on parchment paper. Pipe three more petals between the first set to create a six-petalled base. Let set for 30 minutes, then pipe a smaller set of six petals on top. Repeat to make three flowers.

Using a small round nozzle and the yellow icing, pipe small dots into the centers of the poinsettias to represent the stamens. Leave the flowers to dry completely in a cool, dry place; this may take up to two days due to their thickness.

To assemble, knead the chocolate fondant and roll it out on a surface dusted with icing sugar until large enough to cover the wreath. Invert the chilled biscuit cake onto a board, remove the tin and film, and drape the fondant over it. Press into place and use a 5cm round cutter to remove the fondant from the center hole. Trim and neaten the edges.

Transfer the wreath to a cake stand. Use small dabs of royal icing to secure the holly biscuits and poinsettias onto the wreath. Finish by 'gluing' red sugar pearls around the wreath to look like berries. Serve by removing the biscuits first, then slicing the cake into wedges.