Baking

Christmas snowflakes

Christmas snowflakes
24
1H 30M

Ingredients

Method

1.Preheat oven to 130°C (110°C fan-forced). Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.
2.Beat butter, sugar and eggs in small bowl with electric mixer until just combined.
3.Stir in marmalade and fruit; mix well.
4.Sift flours and spice over mixture; add sherry, mix well. Divide mixture among baking cups; smooth surface.
5.Bake large cakes about 1 hour, small cakes about 50 minutes. Remove cakes from oven; brush tops with extra sherry. Cover pan tightly with foil; cool cakes in pan.
6.On surface dusted with sifted powdered sugar, knead fondant until smooth; roll out to a thickness of 0.5cm. Using a fluted cutter, cut out rounds large enough to almost cover tops of cakes.
7.Using a cardboard snowflake template, gently press an imprint into the center of each fondant round.
8.Brush cakes with jam; top with fondant rounds. Blend luster with vodka, paint onto snowflakes; push silver cachous gently into rounds.

White ready-made fondant (it’s the traditional icing used on wedding cakes), silver luster and cachous can be found at specialty baking and cake-decorating stores.

Note

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