Mini Christmas Cake with Marzipan, Fondant Icing, and Edible Gold Decorations Recipe
Introduction
This Mini Christmas Cake is a festive treat perfect for holiday celebrations. Adorned with delicate snowflakes and shimmering edible decorations, it’s both charming and delicious.
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 (from the centre of a Christmas wreath cake)
Instructions
- Step 1: Brush the mini Christmas cake evenly with the melted and sieved apricot jam to create a glaze.
- Step 2: Cover the glazed cake with the marzipan, smoothing it gently over the surface.
- Step 3: Roll out 250g of the white ready-to-roll fondant icing and cover the marzipan-coated cake completely, smoothing out any air bubbles.
- Step 4: Roll out the remaining 50g of fondant icing and use snowflake or star-shaped cutters to cut out shapes.
- Step 5: Lightly spray the fondant cutouts with gold or silver edible spray for a festive shimmer.
- Step 6: Attach the sprayed shapes to the top of the cake using a little runny icing as glue.
- Step 7: Place edible gold balls between the points of the shapes for added decoration.
- Step 8: Finish by tying a pretty ribbon around the base of the cake for a perfect festive touch.
Tips & Variations
- For a richer flavor, lightly toast the marzipan before covering the cake.
- Use flavored apricot jam such as spiced or ginger apricot for an extra festive twist.
- Substitute edible spray with glitter dust for a different decorative effect.
- If you don’t have cutters, freehand cut the fondant shapes with a small sharp knife.
Storage
Store the finished cake in an airtight container at room temperature for up to 5 days. Avoid refrigeration as it can cause fondant to sweat. To refresh the fondant’s smooth look, gently warm the surface with a hair dryer on a low setting if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of jam for glazing?
Yes, any clear fruit jam works well, but apricot jam is preferred because of its color and smooth finish. Just make sure to sieve it for a smooth layer.
How do I keep fondant decorations from drying out?
Store leftover fondant shapes in an airtight container with a piece of baking paper between layers to prevent them from drying and cracking before use.
Print
Mini Christmas Cake with Marzipan, Fondant Icing, and Edible Gold Decorations Recipe
- Total Time: 20 minutes
- Yield: 1 mini Christmas cake, 8cm wide 1x
Description
This Mini Christmas Cake is a festive, beautifully decorated cake perfect for holiday celebrations. Glazed with apricot jam, covered with smooth marzipan and white fondant icing, then adorned with delicate icing snowflakes, edible gold balls, and a festive ribbon, it brings elegance and seasonal charm to your dessert table.
Ingredients
Glaze
- 1 tbsp melted and sieved apricot jam
Cake Base
- 1 8cm-wide mini Christmas cake, taken from the centre of the Christmas wreath cake
Coverings and Decorations
- 200g marzipan
- 300g white ready-to-roll fondant icing, divided (250g for covering, 50g for decorations)
- Gold or silver edible spray
- Edible gold balls
- Ribbon for decoration
Instructions
- Glaze the Cake: Using a brush, apply the melted and sieved apricot jam evenly over the surface of the mini Christmas cake to create a sticky base that helps the marzipan adhere.
- Cover with Marzipan: Roll out the marzipan to cover the entire cake smoothly. Carefully drape it over the glazed cake and smooth out any air bubbles or wrinkles with your hands or a marzipan smoother.
- Cover with Fondant Icing: Take 250g of the white ready-to-roll fondant icing and roll it out large enough to wrap around the marzipan-covered cake. Lay it over the cake and smooth it to create a flawless, white finish.
- Create Icing Decorations: With the remaining 50g of fondant icing, roll it out and use snowflake or star-shaped cutters to cut out shapes. Spray these shapes lightly with gold or silver edible spray for a dramatic effect.
- Decorate the Cake: Attach the sprayed fondant snowflakes or stars onto the top of the cake using a little runny icing as glue. Place an edible gold ball between the points of the decorations to add sparkle.
- Finishing Touch: Tie a festive ribbon around the base or circumference of the mini cake to complete the elegant holiday look.
Notes
- Make sure the apricot jam is sieved to avoid lumps for a smooth glaze.
- If you prefer, you can substitute the ribbon with edible gold or silver leaf for decoration.
- Work quickly with fondant decorations to prevent drying out—use a damp cloth to cover unused fondant.
- The mini cake base is ideal when taken from the centre of a Christmas wreath cake for optimal size and shape consistency.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (cake pre-baked)
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: Mini Christmas Cake, Holiday Cake, Festive Dessert, Fondant Cake, Marzipan Cake
