Baking the cake:

Step 1 - Preheat oven to 140°C/275°F/gas mark 1.

Step 2 - Grease and line an 18cm ring cake tin with baking paper.

Step 3 - Cream the butter and soft brown sugar together until pale and fluffy.

Step 4 - Add the egg, little by little, beating well between each addition. Sift in the plain flour, salt and mixed spice and mix in thoroughly.

Step 5 - Finally, add the mixed dried fruit and grated lemon zest and stir into the mixture.

Step 6 - Take 300g Marzipan and knead until pliable. Roll out on a surface lightly dusted with icing sugar to a 12mm thickness.

Step 7 - Place the cake tin on top of the marzipan & gently cut around it with a knife.

Step 8 - Then use a cutter the same size (we used 5cm diameter) as the middle of the ring cake tin and cut out a hole in the centre of the piece of marzipan.

Step 9 - Add half the cake mixture to the tin and smooth the top to create a flat surface.

Step 10 - Place the disc of marzipan over the cake mixture and then pour the rest of the cake mixture on top of the marzipan.

Step 11 - Bake in the pre-heated oven for 1 1/2 hours. Test if the cake is ready by inserting a skewer in the middle. If the skewer comes out clean, the cake is ready.

Step 12 - Leave to cool in the tin on a wire rack.

Decorating the cake:

Step 13 - When the cake is cool, warm the apricot jam and paint the cake using a pastry brush.

Step 14 - Take 300g of Marzipan and knead until pliable. Roll out on a surface lightly dusted with icing sugar to a 12mm thickness.

Step 15 - Place the cake tin on top of the marzipan & gently cut around it with a knife.

Step 16 - Then use a cutter the same size (we used 5cm diameter) as the middle of the ring cake tin and cut out a hole in the centre of the piece of marzipan.

Step 17 - Place the marzipan on top of the cake.

Step 18 - Using your fingers, gently pinch the marzipan around the edge of the cake to create a crimped effect. Repeat this for the hole in the middle of the cake too.

Step 19 - If you want to create a burnt effect, use a blow torch to quickly colour the marzipan. You can also achieve this effect by grilling on a high heat for approx 20 seconds.

Step 20 - Using the remaining marzipan, knead until pliable, and shape into eleven balls of different sizes.

Step 21 - Take three food bags, and place four balls into two and three balls into the third.

Step 22 - Place a sprinkle of Rainbow Dust Sparkle Dust into each bag (one colour for each bag) and give them a good shake until the dust has been even distributed over the marzipan balls.

Step 23 - Attach the balls to the cake using the Rainbow Dust Edible Glue Brush.