Mini Christmas cake

Mini Christmas cake

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Cooking time

Skill level

Easy

Servings

Makes 1

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 1 tbsp melted and sieved apricot jam
  • 200g marzipan
  • 300g white ready-to-roll fondant icing
  • gold or silver edible spray
  • edible gold balls
  • ribbon
  • 1 8cm-wide mini Christmas cake, taken from the centre of the Christmas wreath cake (see 'goes well with')

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Method

  1. Use apricot jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.
  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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