Fruit cake fairy cakes

Fruit cake fairy cakes

By
From
Bake and Decorate
Makes
34
Photographer
Laura Edwards

A batch of these make a lovely display on a cake stand at Christmas, or packed into a box as a gift and wrapped in ribbon. They're also vegan.

Ingredients

Quantity Ingredient
1 quantity Vegan Fruit Cake, batter only
34 fairy cake cases
8 tablespoons apricot jam
102 pecans
136 whole blanched almonds
68 glace cherries, halved
150g icing sugar, sifted
2-2 1/2 tablespoons rum
large piping bag

Method

  1. Preheat the oven to 140ºC. Place the fairy cake cases into 3 trays if you have them (or bake in batches) and divide the cake mixture between them. Bake for about 1 hour, or until they spring back to the touch. Cool on a wire rack.
  2. Gently warm the jam in a small pan, then sieve. Brush it over the cakes. Decorate each cake with 3 pecans, 4 almonds and 4 half-cherries. Place the icing sugar in a bowl and gradually add the rum, until you achieve a piping consistency, adding 1 teaspoon water if necessary. Place in a piping bag, snip the end and drizzle over the cakes.
  3. Arrange on a cake stand or pack into a gift box.
Tags:
Baking
Cakes
decorating
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