Christmas cake : Mini Christmas cake recipe

Enjoy the recipe of Mini Christmas cake ...

Ingredients :    

• 1 tbsp melted and sieved apricot jam     
• 200g marzipan     
• 300g white ready-to-roll fondant icing     
• gold or silver edible spray     
• edible gold balls     
• ribbon     
• 1 8cm-wide mini Christmas cake ,                                                                    taken from the centre of the Christmas wreath cake (see 'goes well with')

 Method :     

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

• 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.

Christmas Cake Recipe :Crunchy nut cake

Christmas eve is just coming. Most of you are busy to make Christmas cake, cookies and Carrol. Crunchy nut cake recipe is very easy to make and don't take more time. In this Christmas you can surprise your family by making your own hand made cake. Lets enjoy the recipe..

Ingredients :    

• 100g golden syrup     
• 50g butter     
• 150g toasted flaked almonds     
• 150g whole blanched almonds    
• 50g plain flour     
• icing sugar , to dust

 Method :  

•  Bake the Apricot & almond fruitcake (see recipe to the right of this one) or any other 20-23cm fruitcake but bring out of the oven 10 mins before the end of the cooking time. Increase oven temperature to 200C/180C fan/gas 6. Gently heat the golden syrup and butter in a saucepan.                                                                                                          
•  When it is all melted and runny, stir in toasted flaked almonds, whole blanched almonds and plain flour. Use a couple of teaspoons to dot the mixture all over the top of the cake, and pop back in the oven for 12-15 mins until the topping is nicely golden. Cool, then remove from the tin and cover the sides with pretty ribbons. Lightly dust the cake with icing sugar to finish.