Glitz & glam bauble fancies

Glitz & glam bauble fancies

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(0 ratings)

Prep: 1 hr, 30 mins plus at least 4 hrs setting


Serves 16 - 20
Easily turn a classic fruitcake into cute personalised gifts or place markers for Christmas lunch with fondant icing and cocktail

Nutrition and extra info

Nutrition: per fancy (20)

  • kcal749
  • fat20g
  • saturates8g
  • carbs134g
  • sugars124g
  • fibre3g
  • protein7g
  • salt0.4g
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  • 1 x 22cm square Suits-all Christmas cake (see 'Goes well with' for the recipe)
  • about 600g/1lb 5oz marzipan
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 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


  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.

  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.

  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.

  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.

  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.

  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!

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
6th Jan, 2016
I personally don't like fruit cake or Christmas cake would other cakes like red velvet or vanilla cake work in stead of fruit cakes?
goodfoodteam's picture
4th Feb, 2016
Yes you can easily substitute a vanilla or red velvet cake, although it won't keep for as long as fruit cake. A sponge will stay fresh for about 5 days once it is covered with the icing.
Nicole Richards's picture
Nicole Richards
28th Nov, 2015
Does it have to be a Christmas cake?
goodfoodteam's picture
10th Dec, 2015
You can easily substitute a vanilla or almond sponge, although it won't keep for as long. A sponge will stay fresh for about 5 days once it is covered with the icing, but keep in a cool, dry place.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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