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Market Stall

Image of Market Stall

30 cm/8 in square rich fruit cake
3 tbsp apricot jam, warmed and sieved
900 g/2 lb marzipan
450 g/1 lb/1⅓ x quantity sugarpaste icing
125 g/4 oz/1/6 quantity royal icing
Brown, green, red, orange, yellow, peach, purple, pink and black food colourings

Materials And Equipment

25 cm/10 in square cake board
Piping bag fitted with a small plain nozzle


Serves: 30


1. Slice 4 cm/1½ in off one side of the cake. Brush the cake pieces with the apricot jam. Take half of the marzipan and cut off one-quarter. On a work surface lightly dusted with icing sugar, roll out the small piece of marzipan and use to cover one long side, the top and the two short sides of the cake slice. Roll out the larger piece of marzipan and use to cover the large piece of cake. Leave to dry for 12 hours.

2. Colour half of the sugarpaste icing brown and other half green. Using three-quarters of the brown icing, cover three sides of the large cake (not the cut side), brushing the marzipan first with a little water. With the remaining brown icing, cover the marzipanned sides of the cake slice in the same way. With the brown trimmings, roll out and cut narrow dividers to fit the top of the cake. Leave to dry on greaseproof paper for several hours.

3. Place the large piece of cake on the cake board, with the cake slice in front to form a step. Stick the cakes together and to the cake board with a little royal icing.

4. Measure the length and width of the cake, including the step. Roll out the green sugarpaste icing to about 4 cm/1½ in wider and longer than the measured length. Brush the marzipan tops with a little water and cover the cakes loosely with the green icing. Allow the icing to fall naturally into folds over the edges of the cake. Leave to dry for several hours.

5. Take the remaining marzipan, reserve a little for the stall-holder, and colour the rest red, orange, yellow, green, brown, peach and purple. Use these colours to shape the fruits and vegetables. Add markings with a paintbrush and food colouring to the melons, peaches and potatoes. For the front of the stall, shape baskets and a potato sack out of different shades of brown. For the stall-holder, colour the reserved marzipan pink, purple, black and flesh-coloured and shape the head, body and arms separately. Stick the figure together with a little royal icing. Make the hands, the facial features and hair, and press on with a little water. Place a melon in the stall-holder's arms. Leave all the marzipan shapes to dry on greaseproof paper for several hours. Assemble on the cake just before serving, attaching the dividers, baskets and the stall-holder to the cake with royal icing.

Storing:- The finished cake can be kept in an airtight container for up to three weeks.

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