These cute mini Christmas cakes are a festive alternative to fruit cake. They’re a sweet chocolate cake on the inside, covered with festive decorated fondant.
Ingredients
- 1 egg
- 1/2 cup caster sugar
- 1/2 cup self raising flour
- 2 tbsp cocoa
- 45g butter, melted
- 1/2 tsp vanilla essence
- 1/4 cup water
- 250g white fondant
- Red food colouring
Method
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Step 1Preheat oven to 160C. Grease 12 cups of a mini muffin tray. Place all ingredients except the fondant and food colouring in the bowl of a stand mixer and mix for 3 minutes. Alternatively, you can use hand-held beaters.
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Step 2Fill mini muffin cups half full with cake batter. Bake for 12 minutes. Allow to cool slightly, then turn out onto a board and refrigerate until cold.
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Step 3Knead fondant until soft and pliable. Dust your bench top lightly with icing sugar and roll out fondant to about 7mm thick. Use a large round cutter to cut six circles. Working with one at a time, gently drape a circle of fondant over a mini cake and carefully ease it down to cover the entire cake. Hold the covered cake upside down in the palm of your hand and fold the excess fondant over to form a neat bottom edge. Repeat with remaining five circles.
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Step 4Reserve a little of the leftover white fondant, then gather up the rest and add a few drops of red food colouring. Knead until the colour has been evenly distributed through the icing. Now roll out as above and repeat with remaining six cakes so you will have six red and six white.
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Step 5Using leftover pieces of red and white icing, roll into long, very thin sausage shapes, then roll a red and white piece together to create a candy cane. Use to decorate the finished cakes.
Recipe Notes
Fondant can be tricky to work with but if you work carefully and don’t let the icing dry out, it will one pliable enough to create a smooth cover for the cakes.
You can buy coloured fondant if you don’t want to have to colour it yourself.
Recipe and photo by Greer Worsley.
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