I couldn’t resist making some individual Christmas cakes this year as gifts. They are so simple to make but pretty when complete and popped into a cellophane bag, decorated with festive ribbon and tagged.
The amount of mixture to fill 8 paper cups is the same as required for an 8” cake tin. So, just use your favourite fruit cake recipe or, if preferred, why not make a sponge base? Both of these mixtures cook perfectly well in paper cups and, in fact, the thickness of the paper cup is a bonus when baking fruit cake with a high sugar content as it helps it not to burn.
I lined my cups with muffin cases, stood them in a deep bun tray to keep them upright, and baked the mini cakes for around 1 hour or so at 140C (fan) 150C gas 2-3 but tested them with a skewer and made sure that this came out clean.
Once out of the oven and cooled I tipped the cakes out of the cups and trimmed the muffin cases to below the cake height to neaten. The cakes were then placed back in the paper cups ready for decoration.
I brushed the cake tops with apricot jam and placed on top a circle of rolled out marzipan. Finally I topped everything with a circle of rolled fondant icing and decorated with a fondant snowflake which had been brushed with edible glitter.
Yes, good things do come in small packages.
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