Mini Christmas cake

Make our wreath cake (see ‘goes well with’) and use the spare middle section to create a small gift decorated with classic marzipan and fondant icing

  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 1 tbsp melted and sieved apricot jam
  • 200g marzipan
  • 300g white ready-to-roll fondant icing
  • gold or silver edible spray
  • edible gold balls
  • ribbon
  • 1 8cm-wide mini Christmas cake, taken from the centre of the Christmas wreath cake (see 'goes well with')


  1. Use apricot jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.

  2. 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.

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