A holly green wreath crowned the top, with a simple ribbon encasing the bottom. I frosted some up turned edges with silver shimmer dust and planned to leave the decoration there.
In comparison to my other Christmas cakes (here and here) I wanted a more subtle decoration which I think I have managed. Having said that, I then went back and added the stars, which in hind sight I wish I hadn’t.
All three, whilst based on a traditional fruit cake recipe, were heavy on chocolate, rum and lime to give it more of a Caribbean feel.