Snowflake Mini Christmas Cakes

Instead of baking just one large Christmas Cake, try mini the gorgeous individual cakes. They make a perfect Christmas Gift for your friends or family.

4 servings

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Snowflake Mini Christmas Cakes

For the Cakes:

175 g Unsalted butter or Margarine (6 oz)
175 g Light Brown Sugar (6 oz)
5 ml Dr. Oetker Moroccan Almond Extract (1 tsp)
75 g Ground Almonds (3 oz)
175 g Plain Flour (6 oz)
75 g Ground Nutmeg (3 oz)
1 Dr. Oetker Baking Powder Sachet (1 tsp)
300 g Sultanas (10 oz)
175 g Dried Cranberries (6 oz)
150 g Glacé Cherries (5 oz)
5 g Icing Sugar for dusting

To Decorate:

225 g Dr. Oetker Ready Rolled White Soft Fondant Icing (8 oz)
200 g Dr. Oetker Ready to Roll Marzipan (7 oz)
10 ml Honey (2 tsp)
Dr. Oetker Soft Silver Pearls
Dr. Oetker Bright Writing Icings

preparation

Preparation

1

Mini Christmas Cakes - as seen in our adverts

Place a roasting tin of cold water in the bottom of the oven then preheat the oven to 150°C (140°C fan oven, 300°F, Gas 2). Grease and line a 19cm (7in) square cake tin, and wrap the sides in a double layer of brown paper.

2

In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then gradually beat in the eggs, and stir in the Almond Extract and ground almonds.

3

Sift the flour, nutmeg and Baking Powder on top and add all the fruit. Carefully mix all the ingredients together and then spoon into the prepared tin. Smooth over the top and bake in the oven for about 1 ½ hours until lightly browned, slightly risen and firm to the touch. Allow to cool in the tin before removing.

4

Discard the tin linings and wrap in fresh paper and foil and store for 3 days before decorating.

5

Three days before serving, lightly dust the work surface with icing sugar and roll out 100g (4oz) Regal-Ice Icing to a thickness of 5mm (1/4in). Using assorted snowflake cutters stamp out 12 snowflakes, re-rolling as necessary. Place on a board lined with greaseproof paper and set aside in a warm, dust free place, to dry.

6

When dry, carefully peel off the paper and place on a wire rack. Pipe a small dot of writing icing in the centre of each snowflake and place a Soft Silver Pearl on top. Put aside until completely set, then cover lightly until ready to decorate the cakes.

7

When ready to serve the cakes, discard the storage wrapping from the cake. Using a 7cm (3in) round pastry cutter, push down on top of the cake within 1cm (1/2in) of the edge to make 4 circles – you may need to trim up the edges with a knife.

8

Divide the marzipan into 4. On a work surface lightly dusted with icing sugar, roll each piece into a circle to fit the top of the cake. Brush with a little honey, secure a Marzipan circle on top and trim to neaten. Divide the remaining Regal-Ice Icing into 4 and roll each piece to fit the top of the cake. Brush the Marzipan with a little water and secure the Regal-Ice Icing on top, trimming as necessary.

9

To finish, secure a piece of ribbon round the side of each cake and arrange the snow flake decorations on top to serve.

Nutritional Information for the recipe Snowflake Mini Christmas Cakes

Per Serving Per 100 g / ml
Energy 7624 kJ
1821 kcal
1742 kJ
416 kcal
Fat 67.47 g 15.40 g
Carbohydrate 282.15 g 64.42 g
Protein 15.25 g 3.48 g

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