Mini Christmas cake
- Cassie Best
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Makes 1
Easy
Total time: 25 mins
A star rating of 5 out of 5.1 ratingRate
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Make our wreath cake (see 'goes well with') and use the spare middle section to create a small gift decorated with classic marzipan and fondant icing
Freezable
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Showing items 1 to 3 of 3
Cranberry & hazelnut cake
A star rating of 4.5 out of 5.4 ratings
Christmas wreath cake
A star rating of 5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
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1 tbsp melted and sieved apricot jam
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200g marzipan
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300g white ready-to-roll fondant icing
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gold or silver edible
spray
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edible gold balls
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ribbon
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1 8cm-wide mini Christmas cake
taken from the centre of the Christmas wreath cake (see 'goes well with')
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
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carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Use apricot jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.
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step 2
Roll out another 50g icing and cut out snowflakes or stars using cutters – you can spray them with gold or silver edible spray to make them look really dramatic. Stick them on top of the cake with a little runny icing, place an edible gold ball between the points and add the pretty ribbon.
Recipe from Good Food magazine, December 2012
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A star rating of 5 out of 5.1 rating
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