Glitz & glam bauble fancies
- Sarah Cook
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Serves 16 - 20
Easy
Prep: 1 hr and 30 mins
plus at least 4 hrs setting
A star rating of 5 out of 5.1 ratingRate
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Easily turn a classic fruitcake into cute personalised gifts or place markers for Christmas lunch with fondant icing and cocktail
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Showing items 1 to 3 of 3
Suits-all Christmas cake
A star rating of 4.8 out of 5.11 ratings
Angela Nilsen's Christmas cake
A star rating of 4.9 out of 5.38 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 x 22cm square Suits-all Christmas cake
(see 'Goes well with' for the recipe)
-
about 600g/1lb 5oz marzipan
-
140g apricot jam
-
1kg pack fondant icing sugar
plus extra for dusting
-
assorted food colourings
-
about 140g/5oz ready-to-roll fondant icing
-
sprinkles
to decorate
-
coloured cocktail sticks
to decorate
-
cards
to decorate
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Nutrition: per fancy (20)
- kcal749
- fat20g
- saturates8g
- carbs134g
- sugars124g
- fibre3g
- protein7g
- salt0.4g
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Method
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step 1
Using a ruler as a guide, cut your cake into 4 x 4cm squares with a small serrated knife, so you end up with 16 mini cakes. Divide your marzipan into 16 equal pieces.
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step 2
Lightly dust your work surface with a little icing sugar and roll out each chunk of marzipan to a thin circle. Brush the top and sides of a square of cake with some jam, then turn upside down to stick in the middle of the marzipan. Flip upright, smooth the marzipan down the sides of the cake so it sticks, then trim any excess from the bottom. Repeat to cover all your mini cakes.
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step 3
Tip the icing sugar into a big mixing bowl and stir in just enough dribbles of water to make a thick, but pourable, icing. Divide the icing into as many bowls as you want different colours, and add some food colouring to each.
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step 4
Sit your cakes on a wire rack sat in a tray, or on kitchen paper. Spoon some icing over each cake until the top and sides are covered – you can repeat until all the icing is used up. Leave to set for 4 hrs, or overnight is best.
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step 5
Divide your ready-to-roll icing into 16 equal balls. Put a splash of water in a shallow saucer, and your sprinkles into others. One by one, roll each icing ball in the water to dampen, then roll immediately into sprinkles to coat (if you’ve got children helping and the balls are getting too wet, get them to roll the balls on damp pieces of kitchen paper instead). Pierce each ball with a cocktail stick, then leave to set alongside the cakes.
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step 6
To finish, cut card into little flags and secure to the sticks with some tape. Add a name, number or Christmas message to each and let the festivities begin!
Recipe from Good Food magazine, November 2014
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