Mini Christmas Cakes with Star filled tops

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Instead of baking just one large Christmas cake, try making these mini gorgeous mini cakes.

4 servings

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Mini Christmas Cakes with Star filled tops

For the Cakes:

175 g Unsalted butter or Margarine
175 g Light Brown Sugar
5 ml Dr. Oetker Moroccan Almond Extract (1 tsp)
75 g Ground Almonds
175 g Plain Flour (6 oz)
1.5 g Ground Nutmeg (¼ tsp)
5 g Dr. Oetker Baking Powder (1 tsp)
300 g Sultanas
175 g Dried Cranberries
150 g Glacé Cherries
3 Medium Eggs (beaten)

For the Decoration:

150 g Dr. Oetker Ready Rolled White Soft Fondant Icing
200 g Dr. Oetker Ready to Roll Marzipan
10 ml Honey (2 tsp)
20 g Dr. Oetker Glamour & Sparkle Sprinkles

preparation

Preparation

Mini Christmas Cakes with Star filled tops

Step 1: Place a roasting tin of cold water in the bottom of the oven then preheat the oven to 150°C (140°C Fan, Gas Mark 2). Grease and line a 19cm (7in) square cake tin, and wrap the sides in a double layer of brown paper. 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.

Step 2: 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. Discard the tin linings and wrap in fresh paper and foil and store for 3 days before decorating.

Step 3: 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.

Step 4: 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.

Step 5: Lightly dust your work surface with icing sugar. Roll out 150g Regal-Ice Icing to a thickness of 5mm (1/4in) and using your pastry cutter, cut out four discs of icing.

Step 6: Using a star shaped cutter, stamp out 4 stars from the 4 discs of icing and remove excess icing. Brush the Marzipan with a little water and carefully secure the Regal-Ice discs on top of each of the cakes. Carefully fill each star cut out with Glamour and Sparkle Sprinkles.

Step 7: To finish, secure a piece of ribbon round the side of each cake.

Nutritional Information for the recipe Mini Christmas Cakes with Star filled tops

Per Serving Per 100 g / ml
Energy 7168 kJ
1712 kcal
1612 kJ
385 kcal
Fat 63.15 g 14.19 g
Carbohydrate 260.13 g 58.46 g
Protein 19.32 g 4.34 g

preparation

Preparation

Mini Christmas Cakes with Star filled tops

Step 1: Place a roasting tin of cold water in the bottom of the oven then preheat the oven to 150°C (140°C Fan, Gas Mark 2). Grease and line a 19cm (7in) square cake tin, and wrap the sides in a double layer of brown paper. 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.

Step 2: 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. Discard the tin linings and wrap in fresh paper and foil and store for 3 days before decorating.

Step 3: 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.

Step 4: 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.

Step 5: Lightly dust your work surface with icing sugar. Roll out 150g Regal-Ice Icing to a thickness of 5mm (1/4in) and using your pastry cutter, cut out four discs of icing.

Step 6: Using a star shaped cutter, stamp out 4 stars from the 4 discs of icing and remove excess icing. Brush the Marzipan with a little water and carefully secure the Regal-Ice discs on top of each of the cakes. Carefully fill each star cut out with Glamour and Sparkle Sprinkles.

Step 7: To finish, secure a piece of ribbon round the side of each cake.

Nutritional Information for the recipe Mini Christmas Cakes with Star filled tops

Per Serving Per 100 g / ml
Energy 7168 kJ
1712 kcal
1612 kJ
385 kcal
Fat 63.15 g 14.19 g
Carbohydrate 260.13 g 58.46 g
Protein 19.32 g 4.34 g

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