To not want it really hard

[TheGoldenBowl]

The icing on my Christmas cake, that is...

Basically, I want people to explain to me in words of one syllable how I can achieve a snowy, peaked icing landscape on my Christmas cake that is firm enough but not tooth-breaking.

Do I need glycerine? (I have never worked with this before). Egg white?

I have already marizpanned the cake. It looks mildly shit, but I'm sure that won't matter. I marzipanned it yesterday afternoon and have left it uncovered to dry out. Was that right?

Help!! (Sorry for incorrect forum usage - but I'm very close to the edge.)

Loving the very retro snowy Christmas cake OP!! You need a proper 80s frilly cake collar and some incredibly shit plastic Christmas trees and it’s perfect!

I’m now half toying with the idea of royal icing on our cake, but I don’t know if I can be bothered to start a Christmas argument over which type of icing is best...

That looks excellent OP. Now you need some naff robins, a Christmas tree and Father Christmas to stick on top and a red ribbon round the side

Fear not - I have some suitably kitsch bits of tat to go on the top.

I've covered it now so I don't think it'll go too hard (said the actress to the bishop...)

But what did you mean though RestingGrinchFace about reconsidering the dried marzipan???

I can't really reconsider it as it's beneath an inch of icing...

That's the kind of look I go for! A bit of ribbon pinned around it and a few edible decorations on top and job done.

Mine doesn't go hard......

Totally thought this was going to be about sex