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Mini Christmas Cakes

Mini Christmas Cakes

Dazzle your holiday table and guests with these decorated mini Christmas cakes! Follow the steps below to prepare them at home.

05 November, 2017
Average: 2.6 (21 votes)

Type of dish

Dietary Consideration

Season & Occasion

serves for


total time

3 HR 0 MIN


Sunflower oil
2 tbsp, for greasing
180 g
125 g
180 g
8 candied or glace, quartered
1 zest, finely grated
Candied lemon zest
50 g, peel, finely chopped
Candied orange zest
50 g, peel, finely chopped
Scotch whiskey
75 ml
All purpose flour
250 g
Baking powder
2 tsp
180 g
100 g, soft, brown
1 tbsp
3 large
75 ml, whole
Apricot jam
180 g, warmed
Icing sugar
for dusting
250 g, at room temperature
Icing sugar
400 g, white fondant,
Food coloring
prepared natural, liquid natural
Green food colouring


For the mini Christmas cakes

  • Preheat the oven to 180°C (160° fan)| gas 4.
  • Line a large baking tray with greaseproof paper and place eight, tall metal rings on it, spaced apart. Grease the insides of the rings with some sunflower oil.
  • Mix all the dried fruit with the lemon zest, candied peel, and whisky. Set aside to soak.
  • Sieve the flour with the baking powder into a large mixing bowl.
  • In a separate mixing bowl, cream the butter with the sugar and honey, and then gradually beat in the eggs one by one.
  • Work in the flour, milk, and mixed dried fruit until you have a smooth batter.
  • Divide the batter between the metal rings so that it comes about 6.5 cm | 2.5" up the sides of the rings.
  • Bake for 30 minutes and then reduce the oven to 150°C (130° fan)| gas 2 and bake for a further 1 hour 5-15 minutes until a toothpick comes out clean from the centre of the mini cakes.
  • Cover their tops with aluminium foil if they brown too quickly.
  • Remove from the oven and leave the cakes to cool in their rings for 15 minutes.
  • After 15 minutes, carefully turn them out from their rings and move to a wire rack to finish cooling.

For the icing and decoration

  • Brush the tops of the cooled cakes with some of the apricot jam.
  • Dust a work surface with some icing sugar and then roll out the marzipan to 0.5 cm | 0.25" thickness. Using the diameter of the cakes as a guide, cut out 12 rounds of marzipan.
  • Place them on top of the cakes, pressing down gently to adhere to the jam.
  • Roll out 300 g of the fondant icing to 0.5 cm | 0.25" thickness.
  • Cut out 12 rounds, in the same fashion as the marzipan.
  • Brush the tops of the marzipan on the cakes with more apricot jam before placing the fondant rounds on top.
  • Press down gently to adhere and then smooth them flat.
  • Divide the remaining fondant icing in half. Dab one piece with some red food colouring before kneading and rolling until evenly red in colour; add more colouring as needed to achieve the right colour.
  • Do the same for the second piece of fondant, using green colouring this time.
  • Roll out both coloured pieces of fondant to 0.25 cm | 0.125" thickness.
  • Cut out festive decorations such as wreaths and leaves with a small paring knife.
  • Stick the decorations to the tops of the cakes using a little water to help them adhere.
  • Leave to set and dry before serving the mini Christmas cakes.

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