Individual Christmas Cakes


This is a lovely project to make for gifts – Individual Chocolate Christmas Cakes.  Waitrose is heading a #BakeItForward campaign, something lots of us do for Christmas – creating something special for friends.  I’m sending some of my individual cakes to Helen at Casa Costello and Jenny at Mummy Makes Cakes – lovely cakey friends with great blogs that I met up with recently.

Baked in baking cups from Iced Jems, decorated with retro Christmas decorations and packaged to perfection in boxes and bags from Elite Packaging Company.


DSC03673The 8” cake recipe makes plenty – approx. 24 so only make a full batch if you need plenty or are gifting them to a Christmas Fair!  You could also make a smaller 5 or 6” cake and using the remaining mixture for these cupcake sized cakes.

You will need:

1 x Chocolate Christmas Cake mixture – recipe here

Festive Baking Cups (Iced Jems) or silicone cupcake cases

Retro Christmas decorations


White sugarpaste

Royal Icing

Christmas snowflake and pearl sprinkles

A dusting of icing sugar

Boxes and bags from Elite Packaging Company


Make up the Christmas cake mixture following the recipe here.  Preheat the oven to 130c(fan)/150c/Gas Mark 1.

Line up your baking cups on a baking tray and fill each 2/3rds full, gently level the mixture with the back of a spoon.

Bake them in the oven for 50 minutes to 1 hour until a skewer when inserted comes away clean.

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Set them onto a wire rack to cool.

Once they’ve cooled its time to decorate.

Using a round cutter cut out discs of marzipan to fit the tops of your cakes.  The cakes are moist on top so you should just be able to press them into position without the need to brush on any apricot jam.

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Now you will need discs of sugarpaste, you may need to use a slightly larger circle cutter than the one you used for the marzipan – see what fits your cakes best

Lightly moisten the marzipan with a brush of clear alcohol (gin, vodka etc) and place the sugarpaste disc into position.  Smooth it with your fingertips and the heel of your hand until it looks even.

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Mix up some royal icing from the packet but add the water just a little at a time to prevent it from being too runny.  Add it to a piping bag with a small star type nozzle.

Pipe the royal icing around the edge of the sugarpaste sealing the cake into the baking cup.

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Sprinkle the wet royal icing with some Christmassy sprinkles – snowflakes and tiny pearls for me!

Add a retro Christmas decoration to the centre of each cake.


These single cupcake bags  and boxes from Elite Packagaing Company have made the presentation perfect – all ready to give as gifts!


Ruth Clemens, Baker Extraordinaire


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5 Responses to Individual Christmas Cakes

  1. Pingback: Day 4 – Chocolate Christmas Cake | Baking, Recipes and Tutorials - The Pink Whisk

  2. julie homer says:

    Hi Ruth
    could you tell me please if it would be possible to freeze these before adding marzipan and sugarpaste?
    i want to make them this week but not finish them till xmas week?
    thank you for any help as always
    great idea 🙂 xx

    • Hi Julie,

      I actually baked mine and then covered them in a tray with clingfilm for a couple of weeks before icing them and they are still in perfect condition. This is probably better than freezing them and they won’t mind waiting for you! Ruth x

  3. Nikki says:

    Hi Ruth,
    I doubled your recipe and got 4 mini, 4″ and a 6″ plus enough to do the same again tonight. We’ve just cut into one of the mini cakes and it’s delicious! It’s very moist and almost gooey, is this right or have I under baked?
    I’m giving them as gifts so just wanted to check before I put the next batch in.
    Many thanks

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