Oh – are these not the cutest little festive nuggets your eyes ever did see?!
I’ve not worked with fondant much. Probably because, while it can look incredible from a decorative perspective (when crafted well), I find it rather sweet and sickly if I eat to much of the stuff. I often try to think of alternatives, but in this case I think it was the best option. These little morsels are bitesize. You wouldn’t want anymore – they’re just enough. Great with a cuppa and perfect as little crimbo gifts (quite literally). They’re certainly one that will give the “wow” factor when presented to their recipients!
Leave yourself enough time for these little beauties – you need to allow for baking, moulding, chilling, and of course the decoration, which can be little fiddly. Fiddly, but sooo worth it! This recipe will make between 15 and 20, depending on how big the cake cubes are.
for the cake…
120g unsalted butter
120g caster sugar
120g plain flour
1 tsp vanilla extract
1tsp baking powder
for the frosting…
200g unsalted butter
400g icing sugar, sifter
1 tsp vanilla extract
for the decoration…
1 pack of white ready-to-roll fondant icing
1 pack of red ready-to-roll fondant icing
1/ Preheat oven to 180C.
2/ Mix butter and caster sugar until light in colour. Add eggs, one at a time, followed by the vanilla, and finally the flour and baking powder.
3/ Line a cake tin – doesn’t matter too much what size as you’ll be crumbing it later anyway. I used a 20x25cm. Pour in batter and bake for 20-25 minutes or until a skewer comes out clean. Remove from oven and leave to cool completely.
4/ For the frosting, with a hand mixer, whisk together the butter and vanilla extract. Add the icing sugar a spoon at a time, then whisk for a further 2 to 3 minutes until light and fluffy.
5/ Mix together the cake crumbs and frosting until evenly combined. Mould into little cubes, and place on a lined baking tray. Pop in the fridge to chill for half an hour.
6/ Roll the white fondant to about 2mm in thickness, using a dusting of icing sugar on yhe surface and rolling pin to prevent it sticking.
7/ Remove cake cubes from the fridge, and carefully cover each one with white fondant, smoothing down the sides with your fingers. Don’t worry if you don’t completely cover the bottom, as you won’t see it!
8/ Roll out the red fondant, and cut into thin strips. Using a small amount of water as an adhesive, stick strips in a cross over each present.
9/ Using slightly thinner strips, carefully mould two little loops for each present, and stick on top using a small amount of water again. I found that a toothpick was rather handy for pressing the loops into place.
10/ Roll little balls out of the red fondant, and stick in the centre of the loops to cover the joints.
11/ Allow the fondant to harden at room temp. The end.
And check out #CAKE’s bakes of Christmas past:
The Twelve Bakes of Christmas 2015
Chocolate Gingerbread Men
Chocolate Orange Truffle Puds
Snowman Marshmallow Pops
Ginger Nut & Salted Caramel Marbled Millionaire Slice
White Chocolate-Dipped Meringue Santa Hats
Yuletide Rocky Road
Candy Cane Swirl Cupcakes
Salt Dough Tree Decorations
The Twelve Bakes of Christmas 2013
Snow-Dipped Ginger Snaps
Mini Mince Pies
Stained-Glass Window Biscuits
Speedy Figgy Pudding
Orange Tea Loaf
Peanut Butter Fudge
Festive Sausage Plait
Bûche de Noël