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
Scale
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
