Description
Create festive and charming mini Christmas cake baubles covered with marzipan and vibrant fondant icing, decorated with colorful sprinkles and personalized cocktail stick flags. Perfect for holiday parties and gifting, these little cake fancies combine traditional flavors with a fun and glitzy presentation.
Ingredients
Scale
Base Cakes and Coating
- 1 x 22cm square Suits-all Christmas cake (see ‘Goes well with’ for the recipe)
- about 600g (1lb 5oz) marzipan
- 140g apricot jam
Icing
- 1kg pack fondant icing sugar, plus extra for dusting
- assorted food colourings
- about 140g (5oz) ready-to-roll fondant icing
Decoration
- sprinkles, to decorate
- coloured cocktail sticks, to decorate
- cards, to decorate and label
Instructions
- Cut the Cake: Using a ruler and a small serrated knife, slice the 22cm square Christmas cake into sixteen 4x4cm squares to create mini cakes.
- Prepare Marzipan Covers: Divide the marzipan into 16 equal pieces. Lightly dust your work surface with icing sugar and roll each piece into a thin circle large enough to cover a mini cake.
- Coat Cakes with Jam and Marzipan: Brush the tops and sides of each cake square with apricot jam. Invert the cake onto the middle of a marzipan circle, then flip upright and gently smooth the marzipan around the cake’s sides, trimming any excess from the bottom. Repeat for all mini cakes.
- Make Colored Icing: Place the fondant icing sugar into a large mixing bowl. Gradually stir in small amounts of water to create a thick but pourable icing. Divide the icing into separate bowls, and mix in different food colorings as desired.
- Ice the Cakes: Position the cakes on a wire rack placed over a tray or on kitchen paper. Spoon coloured icing over each cake until all sides and tops are covered. Allow the icing to set for 4 hours or ideally overnight.
- Prepare Fondant Balls: Divide the ready-to-roll fondant icing into 16 equal balls. Moisten each ball with water by rolling it in a shallow saucer of water or on damp kitchen paper, then roll it in sprinkles to coat fully. Insert a coloured cocktail stick into each ball. Leave them to set next to the cakes.
- Decorate with Flags: Cut small flag shapes from cards, write names, numbers, or Christmas messages on them, and use tape to attach the flags to the cocktail sticks in the fondant balls.
- Serve and Enjoy: Arrange the decorated mini bauble cakes on a festive platter and enjoy the celebrations.
Notes
- Dust your work surface and tools liberally with icing sugar to prevent sticking when rolling marzipan and fondant.
- If the icing is too runny, add more icing sugar; if too stiff, add a few drops of water.
- Allow the icing to fully set before handling to avoid smudging or damage.
- Use different food coloring combinations to create a variety of festive colors.
- These mini cakes can be made a day ahead and stored in an airtight container to maintain freshness.
- For a nut allergy-friendly version, substitute marzipan with an alternative like almond-free fondant or skip marzipan altogether.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: Christmas cake, mini cake baubles, marzipan, fondant icing, festive desserts, holiday treats, decorated cakes
