Mini Christmas cakes

Mini Christmas cakes are the perfect individual dessert for a family lunch.
 
Mini Christmas cakes recipe

Recipe from: October 31, 2012
Preparation time: 45 min
 
 

Ingredients

 
  • 400
    g
    fruit cake
  • 3
    Tbs
    PnP apricot jam
  • 300
    g
    marzipan paste
  • 2
    Tbs
    PnP icing sugar, for rolling
  • 400
    g
    royal icing
  • 1
    packet candied fruit (decorate)
  • 1
    1 packet crystalised ginger (decorate)
  • 1
    packet pistachio, chopped (decorate)
Servings: Change Serving
 
 

Method

 
Cut the cake into 16 3cm cubes.

Stir 3 tbsp (45ml) of hot water into the apricot jam to thin it down.

Roll out the marzipan very thinly on to a surface dusted with icing sugar and cut into 16 6cm x 9cm rectangles; brush each one with apricot jam

Cover the mini cakes by gently pressing a piece of marzipan on to the top and two of the sides of each cake. Push the overhang down on to the other sides and trim off any excess with a sharp knife.

Roll out the icing in the same way and cut into slightly larger rectangles. Use it to cover the cakes, using the above technique.

Decorate the cakes with chopped candied fruit, crystalised ginger and chopped pistachio nuts.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 
 

Read more on: recipe  |  dessert  |  holidays  |  cake
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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