Ingredients
a marzipanned Christmas cake
1 pkt ready-to-roll fondant icing
a little cornflour
a few rosemary sprigs
a few unsprayed pansies
a couple of unsprayed roses
1 egg, white only
a plate of caster sugar

Method
1. Simply cover the Christmas cake in ready-to-roll fondant icing (you should find this in good cook shops, delicatessens, food halls and good supermarkets). Smooth the icing down. It makes things easier to roll the fondant out on a little cornflour so it does not stick to the board.
2. To make the cake decorations, crack an egg and separate it and then break the white up with a fork.
3. Dip the rosemary sprigs in the egg white and shake the excess off. Now dip in the sugar until covered. Shake off the excess of this as well. Leave on some greaseproof paper.
4. Repeat with the pansies and the roses (broken into petals) and then leave in a dry, cool place over night or until you are ready to finish the cake.
5. Simply arrange the flowers and rosemary on top of the icing. Add some ribbon too if you like.