Make 28

Magic cakes recipe

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Takes one contented afternoon

200g salted butter, softened, plus extra for greasing
Grated zest and juice of 2 lemons
Pinch of salt
200g caster sugar
4 medium eggs, beaten
200g self-raising flour
4 tbsp apricot jam, warmed and sieved
250g marzipan
1kg ready-to-roll fondant icing
Pale blue, green and silver food colouring

For the royal icing and decoration
White paper cases
1 large egg white
Juice of about 1/4 lemon
425g icing sugar, sifted
1 tsp glycerine
Edible silver glitter (optional)
Different size silver balls

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1. Grease and line a 21 x 31 x 2.5cm baking tray with baking parchment. Preheat oven to 180°C/fan160°C/gas 4. Cream the butter, lemon zest and salt together until creamy. Add the sugar and beat until light and fluffy. Add the beaten eggs, 1 tablespoon at a time, beating well after each addition. If necessary, mix in 1-2 tablespoons of flour to prevent the mixture from curdling. Using a large metal spoon, fold in the flour in three batches. Spoon the mixture into the tin and spread evenly, levelling the surface with a palette knife. Bake on the middle shelf of the oven for 25-30 minutes until the centre of the sponge springs back when lightly pressed. Turn out on a wire rack to cool.
2. Brush the top of the cake with some of the lemon juice, then apply a thin layer of jam with a palette knife. Roll out the marzipan to the same size as the top of the cake. Carefully lift on to the cake and gently smooth the top with your hand. Chill for about 1 hour.
3. Using a ruler, mark the cake into 28 squares, then cut with a serrated knife dipped in cold water (this stops the marzipan from dragging). Brush the top of the cakes with more apricot jam.
4. Melt the fondant with the remaining lemon juice in a pan over a low heat. Stir continuously until the temperature reaches about 55°C on a sugar thermometer. (Do not overheat or it will lose its sheen.) Divide between 4 bowls. Leave one bowl white, then colour the others pale blue, green and silver. Dip one square at a time into the colour of your choice and transfer to a wire rack over a tray. Leave for 20 minutes, to dry. Lift off with a knife and put into paper cases.
5. To make the royal icing, mix the egg white, lemon juice, half the icing sugar and glycerine with a wooden spoon until creamy. Gradually stir in the remaining sugar and beat well until it is white and smooth. Using a small piping bag, pipe your favourite Christmas things (snowflakes, snowmen and skating shoes) or pipe little messages on each cake. Decorate with edible glitter and silver balls.

Chef's tip

Customise these Magic Cakes with your own designs, colours or even a cheeky message. Jumble them up into one big happy mosaic and see the magic work.

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