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Mini Christmas Cakes To Buy !!INSTALL!!

These individual fruit cakes with their Christmas pudding-inspired decoration make the ideal gift this Christmas. You can buy mini cake tins from specialist cookware shops, but using clean food tins is a more resourceful option.

mini christmas cakes to buy

"I love these mini Christmas cakes for so many reasons," Rapone says. "The cake itself tastes like the holidays with the spices and dried fruit, but it is super light and fluffy (unlike typical fruitcake)." Further, as Rapone points out, these two-tiered cuties don't even require cake decorating talent. This recipe makes, as Rapone promises, "something yummy and beautiful without a bunch of special equipment or skills."

Rapone's recipe for mini Christmas cakes begins with a butter and sour cream-enhanced batter made with all-purpose flour, baking powder, baking soda, milk, three large eggs, and salt, as well as granulated sugar and brown sugar. (You'll also need nonstick cooking spray for the baking pan.) That essential fruit-and-spices Christmas cake flavor comes from candied fruit soaked in cup of orange liqueur, as well as ground cinnamon, ground cloves, ground ginger, and vanilla bean paste.

The cream cheese frosting is made with cream cheese, butter, powdered sugar, a small amount of milk, and a pinch of salt. For garnishing your mini Christmas cakes, in addition to the cream cheese frosting that you will make, you will also need some more powdered sugar, 10 candied cherries (which you'll roll in granulated sugar), and four sprigs of rosemary (from which you'll take some of the needles).

Since this recipe calls for a bit of simple cake decorating, you'll need a piping bag and a star piping tip such as the Wilton 21 tip, which Rapone favors. Other tools you'll need include two 12x18-inch (-inch-deep) rimmed baking sheets (one for baking and one for the cutting and assembling your mini cakes), as well as a biscuit cutter or cookie cutter with a diameter of around 2 to 3 inches. Rapone also recommends having a couple of sheets of parchment paper, an electric mixer, and a mesh strainer on hand.

At least two hours before you plan on getting started with these mini Christmas cakes, you'll want to mix the candied fruit and the orange liqueur in a small bowl. Cover the mixture with plastic wrap, and set it aside. No more than two hours before you plan on getting started, remove the butter and the cream cheese from the fridge to allow them to come to room temperature.

To prepare for cake cutting and assembling, grab the other baking sheet, and invert it on your counter so that it is rim-side down. Once the baked cake has cooled for at least 20 minutes, carefully invert it onto the inverted baking sheet, and peel the parchment off the top. Use your cookie or biscuit cutter to cut circles from the cake, minimizing the space between them. Using your piping bag, pipe frosting onto half of the circles. Top each frosted circle with an un-frosted circle to create two-tiered cakes.

For half of these two-tiered mini Christmas cakes, you'll be dusting the tops with powdered sugar. It's perfectly fine to simply sift the powdered sugar onto those cakes, using your mesh strainer. However, for a presentation similar to Rapone's, you'll want to create a snowflake template as follows: Cut a 3-inch square from the parchment paper, and fold it into two triangles, then repeat three more times. Use sharp scissors to create a circle out of the triangle shape. Then, cut notches and holes to make a snowflake.

For the other half of the mini Christmas cakes, Rapone offers another, slightly more elaborate decorating alternative, using candied cherries, rosemary sprigs, and a dollop of the cream cheese frosting. Start by putting the remaining 1 tablespoon of granulated sugar into a small bowl. Place the candied cherries into the bowl, a few at a time, gently tossing them to coat. Then on each cake you're planning to decorate this way, pipe one single rosette, and garnish with a couple of candied cherries and a few rosemary leaves. And you're ready to serve!

I simply HATE that Christmas only comes around once a yearIts not the holiday festive spirit I missIts not the presentsIt is the fact that I can only get the Bakers Delight mini Christmas cakesThey are simply awesome for that secretive desert it might be the time for giving and sharingBut not these

I have a penchant for leaning towards summery flavors in my cakes, even around Christmas. This decadent orange pound cake has sort of become our little family tradition. Somehow I like the burst of freshness in a citrus infused cake.

It is so easy to whip up these mini cakes. The batter begins as a basic vanilla cake batter infused with fresh lemon juice, lemon zest and lots of fresh thyme. Brushed with the lemon syrup while still warm, the top is slightly sticky and deliciously sweet. Top it yet again with a generous drizzle of the lemon glaze and you have a cake that oozes with love in every bite.

At first I had the idea of doing mini cakes that look like little gifts in the trendy colours of this Christmas, pinks and purples. Then the idea evolved, as they normally do, and in the end I've decided to cater both for the trendy and for the traditional, in appearance and taste.

2022 Christmas orders are now open. This year our order cut-off date is strictly 2nd December 2022, and cakes must be collected prior to 23rd December 2022. Please ensure you select your preferred collection date prior to adding the item to the cart.

Please note the designs vary. Ribbon colours and ornaments can change between orders. All of the cakes are Christmas themed and lovely to look at, regardless of their individual design. If you require a specific design, please add the information to your order.

Beat the egg white until just frothy and broken up. Spread the caster sugar over a plate. Dip the cranberries and rosemary in the egg white, shake off the excess and roll in the caster sugar to create a frosty effect. Leave to dry for 15 mins. Tip away all but 2 tsp of the egg white and mix with the icing sugar to create a thick paste. Use to fix two cranberries and a sprig of rosemary to the top of each cake. Decorate with gold ribbon. The cakes will keep in an airtight container for up to a week.

Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.

What pretty cakes and cookies! This year I baked a Chocolate Chestnut Cake (a cross between a mousse and a truffle), chocolate cloud cakes, and my first real Christmas buche. Now I am on to cookies! I hope your holiday season is cheerful and joyous and wishing you and your family all the best for 2013!

A lovely post, Ren, and your photos are fab and so Christmassy. I have the mini sandwich cake pan and I find it ok, but my cakes always end up too pointy on the top! Not easy to ice. Perhaps a fruit cake rather than vic sponge might be better. Glad you like my cookie post, I wish I had bothered to ice them though.

For a straight sided cake rather than a mini muffin style, use a mini sandwich tin, or a mini square sandwich tin. You can decoration the tops with ready to roll marzipan and fondant icing for a traditional look. Tie a slim ribbon around the middle of each cake to finish if you like.

Keeping these cakes in an airtight container is vital if you want to stop them drying out. You can keep the tin in a cool, dry place, or store it in the fridge, but airtight is the key. To add in moisture, you can poke a couple of skewer holes in the top and brush with a little brandy.

these are so adorable! I am rubbish at using fondant icing , I wish my skills were better so I could make cute cupcakes such as these, but alas my efforts look like a toddler has had a go lol! It is great that these are available to people with GF and DF diets too. Really festive and fab x

These mini Christmas cakes are ideal for Christmas lovers who enjoy indulging in a slice of Christmas cake but never quite finish the whole thing. You can get the same Christmas flavour from these dainty mini cakes.

Trim the tops of the cakes with a sharp knife to make the tops flat. Roll out enough marzipan to cover each of the cake. Heat the jam and brush on the tops of the cakes. Position the marzipan in place to stick.

These cake can be stored, similar to larger fruit cakes for a month or so in a cool, dark place. Alternatively, you can freeze them (uniced) Make sure that you wrap them well in cling film to protect your bake in the freezer.

This homemade Christmas Tree Cakes recipe is a homemade version of childhood favorite holiday snack-Little Debbie Christmas Cakes. These are tree-shaped mini cakes with vanilla cream filling, and crunchy white coating garnished with green sprinkles and red icing.

It is day 9 of December which means we are on a delicious countdown to Christmas! Every day this month, we will share some of our most Christmassy and festive recipes such as these mini-Christmas cakes.

Use your favourite recipe (fruit or sponge) and divide the mixture evenly between the tins. This recipe from BBC Good Food works well. You may need to reduce the cooking time of a larger cake recipe. If you line the tins with greaseproof paper or baking parchment overlapping the sides, this will make it easier to remove the cakes after baking. Leave the cakes in the tins to decorate the tops, or take them out to add your finishing touches. Then pop on the lids and gift wrap with paper or ribbon.

A yeasted cake flavoured with citrus and studded with candied peel. And we will even decorate it a bit to make it nice and festive. You do not need the special moulds that I am using as these cakes can be made in any shape. Muffin tins would work perfectly. Or you could even bake it as a loaf in a small cake tin. This recipe makes 8 little cakes, so if you would like to make more larger ones, then simply multiply the amount of ingredients. 041b061a72

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