Dessert

Little Frosty Christmas Cakes Recipe

ByBen Miller December 5, 2025December 5, 2025

Introduction

Celebrate the festive season with these charming little frosty Christmas cakes. Individually baked and adorned with frosted cranberries and rosemary, they make a delightful treat for holiday gatherings or thoughtful gifts.

Four small round cakes, each made with two brown textured layers filled and topped with smooth white icing, sit on a white rectangular plate. Each cake has a white ribbon wrapped around the side between the layers. On top of the icing, there are two red berries and a small sprig of green leaves, dusted with sugar giving a frosted look. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Butter, for greasing
1 quantity Easy apple fruit cake, uncooked (see link below)
2 tbsp apricot jam
500g pack natural marzipan
500g pack ready-to-roll white icing
16 fresh cranberries
Bunch rosemary, broken into small fronds
50g caster sugar
1 egg white
50g icing sugar
Approx 1m gold ribbon

Instructions

Step 1: Heat the oven to 180°C (fan 160°C, gas mark 4). Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper.
Step 2: Divide the uncooked fruit cake mixture between the ramekins. Place them on a baking sheet and bake for 30 minutes, until the cakes are springy and dark golden brown.
Step 3: Once baked, let the cakes cool enough to handle, then run a round-edged knife around the edge of each cake. Turn out the cakes onto a rack and cool completely.
Step 4: If the cakes have domed, level the tops by slicing off the peaks with a serrated knife.
Step 5: Melt the apricot jam with 1 tablespoon of water and brush it over the tops of the cakes.
Step 6: Lightly knead the marzipan and divide into eight golf ball-sized portions. Roll each portion into flat circles about 1cm thick and the same diameter as the cakes. Place the marzipan discs on top of the jam-coated cakes.
Step 7: Brush the marzipan with a little cooled boiled water to help the icing stick. Roll out the ready-to-roll white icing into circles of the same size and place on top of the marzipan.
Step 8: Beat the egg white until just frothy. Dip the cranberries and rosemary fronds into the egg white, shake off excess, then roll them in caster sugar to create a frosted effect. Leave to dry for 15 minutes.
Step 9: Reserve 2 teaspoons of egg white, then mix the rest with the icing sugar to form a thick paste. Use this to attach two sugared cranberries and a sprig of rosemary to the top of each cake.
Step 10: Finish by decorating each cake with a length of gold ribbon for a festive touch.

Tips & Variations

For a vegan version, substitute the egg white with aquafaba and use dairy-free icing and marzipan options.
Try using different dried fruit in the fruit cake mixture to customize the flavor.
If fresh cranberries are unavailable, use red currants or small pomegranate seeds for decoration.

Storage

Store the finished cakes in an airtight container at room temperature for up to one week. To enjoy them at their best, bring to room temperature before serving. These cakes do not require reheating.

How to Serve

The image shows four small round cakes, each with two dark brown textured cake layers separated by a smooth white icing layer in the middle. On top of each cake, there is a thick, smooth white icing layer covering the surface. Each cake is decorated with two small red berries and a thin green rosemary sprig placed on top, with a light dusting of white sugar on the berries giving a frosted look. One cake on the left side has a silver ribbon tied around its sides, adding a decorative touch. The cakes are arranged on a clean white rectangular plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cakes in advance?

Yes, these little cakes keep well for up to a week when stored properly. You can prepare and decorate them a day ahead to save time on the celebration day.

What if I don’t have ramekins of this size?

If you don’t have 150ml ramekins, you can use any small ovenproof dishes or mini cake tins, adjusting the baking time slightly as needed. Just ensure the cakes bake through without burning.