MINI christmas cakes
Takes 3 hrs makes 16 mini cakes Mix 800g mixed dried fruits, zest and juice 1 lemon and 1 orange and 3tbsp rum in a pan. Heat gently for 1 min, set aside for 30 mins. Preheat the oven to 150°C/ Gas 2. Triple-line an 18cm square cake tin with baking parchment. Whisk together 250g plain flour, 1tbsp mixed spice, 225g soft brown sugar, 225g butter and 4 eggs for 5 mins until light. Fold in the fruit and nuts, spoon into the tin. Cover with baking parchment and bake for 21⁄2hrs. Cool in the tin for 1hr then put on a wire rack. Cut into 16 cakes. Roll out 2kg marzipan. Brush each cake with 1tbsp apricot glaze and cover with marzipan, smoothing the sides and trimming the edges. Roll out 1kg white sugarpaste and cover 8 cakes, smoothing and trimming again. Repeat with 1kg blue sugarpaste for the remaining cakes. Decorate with edible snowflakes and gingerbread decorations and ribbon.