Danish marzipan wreath cake

Knead marzipan, icing sugar, and egg white to a uniform dough. Place the marzipan dough in the fridge for a few hours.

Split the marzipan dough in four equally sized portions, and roll them into bars of approx 2 cm thickness. Press the bars a bit flat on the bottom. Now, cut the bars in smaller pieces of respectively 4, 6, 8, 10, 12 cm and so on. Also roll a ball for the top. "If you have any marzipan dough left over, you can shape them into little treats and bake those too," Clara says.

Squeeze the ends of the bars together carefully, so each piece forms a circle. It is important that every circle is even in both height and thickness.

Place the rings on a baking tray lined with baking paper, and bake them in a fan-assisted oven at 175 degrees for 12-14 minutes, until the rings are light brown. "Keep an eye on them so they are not over-baked," Clara says. Let the rings cool off on a grid.

Mix icing sugar and egg white thoroughly together into a viscous mass, and pour it in a piping bag. Decorate the cooled rings with icing. Sprinkle edible glitter or coloured dust on some pieces and further decorate them with little edible beads to give it a personal look.

Melt the chocolate over a water bath, and pour it in a piping bag. Stack the rings as a tower with melted chocolate between each layer.