Mini Christmas cake

• melted and sieved apricot jam1 tbsp 1 tbsp
• marzipan200g 200g
• white ready-to-roll fondant icing↗300g 300g
• gold or silver edible↗

  spray

• edible gold balls↗
• ribbon
• 8cm-wide mini Christmas cake1 1

  taken from the centre of the Christmas wreath cake (see 'goes well with')

Step-by-step instructions

1. 1

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

2. 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.