1 8cm-wide mini Christmas cake, taken from the centre of the Christmas wreath cake (see 'goes well with')
jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.
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.