Mini Christmas cake

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

Easy

Nutrition per serving

kcal 0
fat 0g
saturates 0g
carbs 0g
sugars 0g
fibre 0g
protein 0g
salt 0g

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

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

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