Introduction

These Glitz & Glam Bauble Fancies are festive, fun, and sure to be a showstopper at any holiday gathering. Mini Christmas cakes covered in smooth marzipan and colorful fondant icing are topped with sparkling sprinkles for a dazzling treat everyone will love.

The image shows six small square cakes arranged in two rows on a reflective silver surface with a dark background. Each cake is covered in smooth pastel-colored frosting: green, pink, yellow, red, white, and blue. On top of each cake, there is a single round truffle coated in small candy beads matching or complementing the cake color. Each truffle holds a small rectangular paper flag with a name written on it in cursive. The surface the cakes are sitting on has a shiny mirror-like finish that reflects the cakes beneath them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 x 22cm square Suits-all Christmas cake (see ‘Goes well with’ for the recipe)
About 600g (1lb 5oz) marzipan
140g apricot jam
1kg pack fondant icing sugar, plus extra for dusting
Assorted food colourings
About 140g (5oz) ready-to-roll fondant icing
Sprinkles, to decorate
Coloured cocktail sticks, to decorate
Cards, to decorate

Instructions

Step 1: Using a ruler as a guide, cut your Christmas cake into sixteen 4cm squares with a small serrated knife. Divide your marzipan into sixteen equal pieces.
Step 2: Lightly dust your work surface with icing sugar. Roll out each piece of marzipan into a thin circle. Brush the top and sides of a cake square with apricot jam, then place it upside down onto the center of the marzipan. Flip upright, smooth the marzipan down the sides to stick, and trim any excess from the bottom. Repeat for all cake squares.
Step 3: Tip the icing sugar into a large bowl and stir in small amounts of water until you have a thick but pourable icing. Divide the icing into bowls if you want multiple colors, adding food colouring to each.
Step 4: Place the cakes on a wire rack set over a tray or on kitchen paper. Spoon icing over each cake until the top and sides are fully covered. You can repeat this until all the icing is used. Leave cakes to set for 4 hours or ideally overnight.
Step 5: Divide the ready-to-roll fondant icing into sixteen equal balls. Place a splash of water in a shallow dish and sprinkles in another. One by one, dampen each fondant ball by rolling it in the water, then immediately roll in sprinkles to coat. If the fondant gets too wet, roll on damp kitchen paper instead.
Step 6: Pierce each decorated icing ball with a cocktail stick and allow them to set alongside the cakes.
Step 7: Cut small flags from cards and tape them to the cocktail sticks. Add names, numbers, or festive messages to complete your bauble fancies and get ready to celebrate!

Tips & Variations

For extra flavor, warm the apricot jam slightly before brushing to make it easier to spread evenly.
Use different food colouring combinations for a more vibrant set of baubles that match your holiday decor.
If you prefer a smoother finish, strain the icing before pouring over the cakes to remove lumps.

Storage

Store these bauble fancies in an airtight container in a cool, dry place for up to two weeks. They also freeze well—wrap individually in cling film, then place in a container or bag for up to three months. To serve, thaw overnight in the fridge.

How to Serve

Six small square cakes are lined up in two rows on a shiny surface with a white marbled texture underneath. Each cake is covered smoothly in a different pastel color icing: pink, blue, white, yellow, green, and red. On top of each cake sits a round truffle ball with matching but textured icing or sprinkles—green, multicolored, red, blue, yellow, and light pink. Each truffle holds a small colored card on a stick with a handwritten name. The background is dark, making the soft colors of the cakes stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these baubles in advance?

Yes, these baubles keep well and can be made several days ahead or even frozen for longer storage, making them perfect for holiday planning.

What type of cake works best for this recipe?

A rich, dense Christmas fruit cake like a Suits-all Christmas cake works best to hold the shape and support the layers of marzipan and icing without crumbling.