Mini Easter Fruitcakes

Mini Bunny Fruit Cake      Mini Egg Fruit Cake      Mini Chick Fruit Cake

Mini Easter Cakes

Tutorial

Mini cakes make great little gifts and you don’t need special tins either. Chop a 20 cm (8 in) square cake into quarters to make four 10 cm x 10 cm (4 in x 4 in) square cakes or use empty baked bean tins to bake mini round cakes .

The cakes shown here are fruitcakes covered with marzipan but you could use sponge cake if you prefer. If you do use sponge cake you could cover them with sugarpaste instead. Do not use sugarpaste directly on fruitcake because the oil from the fruits will discolour the sugarpaste. Cover the fruitcake with a layer of marzipan first then cover with sugarpaste.

 

 

Step-by-Step Guide

Step 1

Mini Chick Cake 

You will need

8 cm (3 inch) square fruit cake

2 tablespoons apricot jam

golden or natural marzipan 120 g (4 oz)

Yellow coloured marzipan 45 g (1 1/2 oz)

Orange coloured marzipan 15 g (1/2 oz)

Tiny bit of white sugarpaste for the eyes.

Pink coloured marzipan 15 g (1/2 oz)

Tiny bit of natural marzipan or white sugarpaste for the eyes

1 tablespoon white royal icing (optional – see Step 10)

Black food colour paste

Water for sticking models

Icing sugar for rolling out

 

10 cm (4 in) square cake card

Palette knife or pastry brush for spreading jam

Rolling pin

Small sharp non-serrated knife

Cake smoother

Paintbrush

Cocktail stick

Blossom plunge cutter

Piping bag and No 2 piping nozzle (Optional – see Step 10)

Step 1

Step 2

1 Place the cake in the middle of the board and coat the outside of the cake with boiled apricot jam.

2 Dust your work surface with a little icing sugar and knead and roll out 120g (4oz) of marzipan.

3 Lift and place the marzipan over the cake. Smooth it into position and trim and neaten the base.

4 Make a 20g (2/3 oz) yellow marzipan oval shape for the chick’s body. Pinch one end of the body to form a tail and stick the body onto the corner of the cake using a light dab of water.

Step 2

Step 3

5 Make a 5g (1/8 oz) marzipan ball for the head and stick on top of the body.

6 Flatten a small lump of orange coloured marzipan and cut out a  diamond shape for the chick’s beak. Fold the diamond in half and stick it onto the chick’s head.

7 Make two tiny white ball shapes for the eyes and stick them onto the head,

8 Dip the tip of a cocktail stick into black food colour and  make a dot on each eye.

 

Step 3

Step 4

9 Paint a light line of water around the base and top edges of the cake. Roll out the left over pink, yellow and orange marzipan and using a blossom plunge cutter, cut out and stick flowers around the top and base of the cake.

Step 4

Step 5

10 To finish pipe a tiny royal icing dot in the center of each flower. If you don’t want to pipe, stick a tiny ball of contrasting coloured marzipan in the centre of each flower instead.

Step 5

Step 6

Mini Egg Cake 

A very simple design that would make a lovely little Easter present. Piped dots are not just for show and a great trick to keep up your sleeve. They will magically disguise any imperfections on the cake’s surface by drawing the eye away from any blemishes.

 

8 cm (3 inch) round fruit cake

Apricot jam 2 tablespoons

Marzipan golden or natural marzipan 120 g (4 oz)

Sugarpaste white 120 g (4 oz)

2 tbsp white royal icing

3 chocolate mini eggs

 

10 cm (4 in) round cake card

Palette knife or pastry brush for spreading jam

Rolling pin

Small sharp non-serrated knife

Cake smoother

Paintbrush

Piping bag and No 2 piping nozzle

Ribbon

Step 6

Step 7

1 Place the cake in the middle of the board and coat the outside of the cake with apricot jam.

2 Dust your work surface with a little icing sugar and knead and roll out 120 g (4 oz) of marzipan.

3 Lift and place over the top of the cake. Smooth it into position and trim and neaten the base. Using the paintbrush, brush a little water over the marzipan.

4 Knead and roll out the white sugarpaste and cover the cake. Smooth the top and sides and trim and neaten around the base.

5 Place the three eggs on top of the cake and “glue” into position with a little royal icing.

6 Pipe white royal icing dots around the sides of the cake

7 Finish with a little ribbon around the base.

 

TIP: To avoid getting “tails” on your dots when you’re piping mix a tiny bit of water into the royal icing.

Step 7

Step 8

Easter Bunny 

You will need

 

8 cm (3 inch) square fruit cake

2 tablespoons apricot jam

golden marzipan 150 g (5 oz)

10 cm (4 in) square cake card

Palette knife or pastry brush for spreading jam

Rolling pin

Small sharp non-serrated knife

Cake smoother

Fine & medium paintbrushes

Ribbon

Step 8

Step 9

1 Place the cake in the middle of the board and coat the outside of the cake with apricot jam.

2 Dust your work surface with a little icing sugar and knead and roll out 120 g (4 oz) of the golden marzipan and  place over the top of the cake. Smooth it into position and trim and neaten the base.

3 Roll 10 g (1/3 oz) of natural coloured marzipan into a ball for his body and stick in the middle of the cake.

Step 9

Step 10

4 Make a 15 g (1/2 oz) ball for his head and stick on top of the body.

5 To make the ears, Roll 5 g (1/8 oz) marzipan into a sausage about 4 cm (1 3/4 in) long. Cut the sausage in half and press the end of a paintbrush into each ear to add a little detail and stick onto the top of the rabbit’s head.

 

Step 10

Step 11

6 Make two small balls for his cheeks and squash them. Stick them onto his face. Make two smaller ones for his eyes and stick just above the cheeks. Make a small ball for the nose and stick in the middle of the face.

7 For his arms roll 10 g (1/3 oz) marzipan into a sausage about 5 cm  (2 in) long. Cut it in half and stick one half either side of his body.

8 paint dots on his eyes, two short lines for his eyebrows and three lines on each cheek for his whiskers

Step 11

Step 12

9 Roll out the remaining golden marzipan and cut out 6 triangles. Stick them around the rabbit’s body so it looks as though he’s popping out of the top of the cake.

 

Step 12

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