Cranberry & hazelnut cake
A versatile and light fruitcake with a hint of spice and plenty of juicy cranberries and cherries - ice as you wish!
Mini Christmas cake
- Preparation and cooking time
- Total time
- Easy
- Makes 1
Skip to ingredients
- 1 tbsp melted and sieved apricot jam
- 200g marzipan
- 300g white ready-to-roll fondant icing
- gold or silver ediblespray
- edible gold balls
- ribbon
- 1 8cm-wide mini Christmas caketaken from the centre of the Christmas wreath cake (see 'goes well with')
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
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.
