Type what you have

Ingredients

• ✓ fondant
• blue food coloring
• marzipan
• apricot jam
• mixed spice
• almond
• self-rising flour
• all-purpose flour
• almond
• molasses
• egg
• brown sugar
• brown sugar
• butter
• butter
• lemon
• orange
• brandy
• candied cherry
• sultana raisin
• raisin
• currant

Instructions

1. 1 To make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let fruit soak, stirring or shaking every few hours, overnight or up to 3 days.
2. 2 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
3. 3 Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
4. 4 Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 ½ hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
5. 5 When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
6. 6 Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
7. 7 Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.

By Allrecipes Member

Ingredients

• ✓ fondant
• red confectioners coating
• chocolate sandwich cookie
• candy eyeball

Instructions

1. 1 Shape red fondant into 72 little horns relative to the size of the cookies. Line 2 baking sheets with parchment paper.
2. 2 Place red confectioner's coating in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove from heat.
3. 3 Use a spoon to cover the top and sides of each cookie with melted red coating. Place on the prepared baking sheet. Stick 2 small devil horns near the top and add 2 candy eyeballs. Let stand until dry, about 1 hour.

By barbara

Ingredients

• ✓ fondant
• ✓ fondant
• cupcake
• vanilla frosting
• black fondant

Instructions

1. 1 Spread a thick layer of white frosting onto each cupcake. Create a snow-like effect with a palette knife or the back of a spoon.
2. 2 Spoon the remaining frosting into a piping bag with a small round tip. Pipe rows of rectangles, offset from one another, onto the base of the cupcake to create 'bricks'.
3. 3 Shape red fondant into 24 small cylinders for Santa's legs. Shape the black fondant into 24 boots or shoes. Divide the white fondant into 24 balls and flatten into round circles.
4. 4 Glue the white fondant circles onto the bottom of each red leg with a bit of water. Affix a black boot to the bottom of each red leg, then use a spoon to create the soles.
5. 5 Use your fingers to slightly narrow the other end of each leg. Stick the narrow ends of two legs into each cupcake. Repeat with remaining legs and cupcakes.

By Magda

Ingredients

• ✓ fondant
• cocoa powder
• water
• butter
• white sugar
• white sugar
• all-purpose flour
• baking powder
• egg
• cream cheese
• butter
• vanilla extract
• confectioners' sugar
• white sugar
• semisweet chocolate chip
• chocolate sprinkle

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease one 24-cup mini muffin tin and one 12-cup mini muffin tin or line cups with paper liners.
2. 2 Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.
3. 3 Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared mini muffin cups using an ice cream scoop, filling each 2/3 to the top.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 12 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 30 minutes.
5. 5 Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually.
6. 6 Frost each cupcake with a layer of white frosting. Pour white sparkling sugar into a small bowl and dunk each frosted cupcake into the sugar, so the frosting is evenly covered.
7. 7 Place 2 chocolate chips into the middle of each cupcake for the eyes with the pointy side facing the cupcake. Place 1 chocolate chip with the pointy side pointing down for the nose, like an upside-down triangle. Make a mouth with 3 chocolate sprinkles in the shape of an anchor. Place 2 chocolate chips on top of the cupcakes for the ears.
8. 8 Roll fondant into tiny balls for the eyes, smaller than the mini chocolate chips, and stick 1 half piece of chocolate sprinkle into each ball for the pupils. Glue eyes onto the 2 eye chocolate chips with some frosting.

By barbara

Ingredients

• ✓ fondant
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• meringue powder
• water
• holiday decoration
• silver ball
• sprinkle
• confectioners' sugar

Instructions

1. 1 Combine sugar and butter in a large bowl. Cream using an electric mixer until smooth. Beat in eggs and vanilla extract. Combine flour, baking powder, and salt in a separate bowl. Stir into the butter mixture and mix to combine. Shape dough into a ball, cover, and refrigerate at least 1 hour to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line 2 cookie sheets with parchment paper.
3. 3 Roll dough out on a lightly floured surface 1/4- to 1/2-inch thick. Cut out different-sized stars with cookie cutters; the height of the Christmas tree will depend on the number of cookies you stack, but you need at least 7 or 8 stars. Place cookies 1 inch apart on the prepared baking sheets.
4. 4 Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Transfer cookies carefully onto wire racks and cool completely, about 30 minutes.
5. 5 Combine confectioners' sugar, meringue powder, and water in a bowl and beat at low speed using an electric blender until peaks form, 7 to 10 minutes. Pour icing into a piping bag with a star-shaped tip.
6. 6 Place the largest star onto a plate and pipe a little bit of royal icing into the middle. Add the second-largest star on top, turning the star slightly so the points are offset from the previous star cookie. Repeat adding smaller-sized star cookies and attaching them with royal icing. Decorate the cookie Christmas tree with royal icing, silver balls, and other holiday decor. Roll out yellow fondant and cut out a small star to place on top of the cookie tree and secure with royal icing. Decorate remaining cookies to your liking.
7. 7 Dust the finished tree with confectioners' sugar.

By Loló