Mini square Christmas cakes recipe

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Mini snowflake and gingerbread men squares are the perfect Christmas project for little hands to help with

Mini snowflake and gingerbread men squares
Makes16
SkillMedium
Preparation Time1 hours
Cost RangeCheap

These sweet mini square Christmas cakes make a wonderful alternative to mince pies. Keep some on hand for guests, or pop a few in a box to give as a gift.

Mary Berry’s delicious Christmas cake recipe (opens in new tab) makes an excellent base. We’ve gone for simple decorating designs with miniature gingerbread men and delicate snowflakes, but the options are endless. Use edible glitter and silver dragees to add a touch of sparkle, or buy ready-made festive cake toppers in your favourite designs.

Ingredients

  • 1 classic Christmas cake
  • 1tbsp apricot jam
  • 2 x 1kg packs marzipan
  • 2 x 500g packs white ready-to-roll fondant icing
  • 2 x 500g packs blue ready-to-roll fondant icing
  • 25g pack Organix mini gingerbread men

You will need:

  • Snowflake plunger cutters
  • Ribbon

WEIGHT CONVERTER

grams
to
cups

Method

  1. Make the cake in an 18cm square cake tin, triple-lined with baking parchment, and bake according to recipe instructions. Once cool, cut into 16 smaller cakes of equal size.
  2. Brush each cake with the jam mixed with 1tsp water, then cover with marzipan, smoothing the sides and trimming the edges. Roll out the white fondant and cover 8 cakes, smoothing and trimming again. (Use the white fondant trimmings to make the snowflakes). Repeat with the blue fondant to cover the remaining cakes.
  3. Decorate with gingerbread men, snowflakes and ribbon.

Top tip for making these mini square Christmas cakes

Try red cakes with mini Santas or green cakes with reindeer decorations too.

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Mary Berry’s fruit cake (opens in new tab)

Christmas cake ideas (opens in new tab) 

Easy Christmas cake recipe (opens in new tab)

Rosie Hopegood
Rosie Hopegood


Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.