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Individual Christmas cakes
This recipe comes from the Our House bonus magazine — attached to the November 2001 issue of House and Garden. In this great bonus issue there are sixty quick and easy recipes, plus 25 fun things to do to make this summer really special.
Food contributors: Jan Nash, Vicki Liley, ACP Books.
ingredients
1 x 24 cm square fruit cake (or equivalent size)
Icing sugar, for dusting
1 x 500g packet of ready-made white fondant icing (available from supermarkets)
1 egg white, beaten lightly
method
- Using a serrated knife, carefully cut the fruit cake into 6cm squares (trim to make the top or base, level, if necessary).
- Knead the icing on a board dusted with icing sugar. Roll to a 4mm thickness. Cut into 6cm squares to fit the cake pieces.
- Brush the top of each cake piece with egg white. Top with a square of icing.
- Decorate each cake with some ribbon and wrap in clear cellophane.
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