Mini Christmas cakes

Recipe from: October 31, 2012
Mini Christmas cakes recipe

Ingredients 8
Servings 2
Minutes 00:45


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


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  |  cake


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