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Mini Christmas cake

Mini Christmas cake

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  • Preparation and cooking time
    • Total time
  • Easy
  • 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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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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')

Method

  • STEP 1

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

  • 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.

Goes well with

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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