Go Back
+ servings
These mini Christmas Present Cakes are perfect for entertaining over the festive season! A simple sponge and buttercream recipe they are perfect for a novice baker - like me! Mix and match vibrant colours for full on Christmas appeal! Christmas Cake | Christmas Party Food | Sponge Christmas cakes | Party Food #christmascake #partyfood #festivedessert #christmasdessert

Christmas Present Cakes

These cute cakes are perfect to serve over the festive season.  Recipe makes 16-20 cakes
Course christmas, Dessert, party food
Cuisine American
Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 18 mini cakes
Calories 430kcal


For the sponge

  • 8 oz softened butter 250g
  • 8 oz caster sugar 250g
  • 2 medium eggs
  • 8 oz self raising flour 250g
  • red and green food colouring

For the buttercream

  • 4 cups powdered (icing) sugar
  • cup softened butter
  • 2 tbsp vanilla essence
  • 2 to 3 tbsp milk
  • red and green food colouring

For the fondant decoration

  • 24 oz fondant icing 680g
  • red and green food colouring


For the sponges

  • Pre heat the oven to 350f / 180c.  Line three tins with baking parchment.
  • In a bowl, cream together using a hand whisk, or an electric whisk on a medium speed. Mix in the eggs well. Sift the flour in to the mixture and fold in using a wooden spoon.
  • Separate the mixture in to three bowls.  Add a few drops of green food colouring to one and mix in until you have the desired colour. Mix red into another bowl.
  • Pour the sponge mixtures in to separate tins and put in the oven.  Cook for around 20-25 minutes.  To check they are cooked through, pop a cocktail stick into each sponge, if it comes out clean it is done.
  • Leave to cool completely before decorating.  I left mine overnight.

To make the buttercream

  • In a bowl beat (or use an electric whisk) together the powdered sugar and the butter then add the vanilla essence and a tablespoon of milk.  Whisk the mixture until light and fluffy, but stiff.  Add more milk if the mixture is too stiff or more powdered sugar if it is too runny.
  • Separate the buttercream in to three bowls, then, like with the sponge, add a few drops of red colouring to one bowl, and red to the other and stir in.  Repeat until you have the required colours.

To construct the cakes

  • Trim the edges of each sponge to create flat edges, then cut into squares.  If you have a deeper sponge (I did one in a loaf tin) then cut the squares across the middle so you have a top and bottom.
  • Place a spoonful of buttercream on one square, and place another one on top.  Use contrasting colour buttercream - red sponge=white or green icing.  Then, using a knife spread a small amount of buttercream on each side and the top.  Repeat through all the sponges mixing and matching the colours.  Place in the fridge to cool for 20-30 minutes

To prepare the fondant

  • Cut the fondant into three equal portions and flatten slightly with the heel of your hand.  Put a cocktail stick into the green food colouring and wipe on one piece of fondant.  Knead until the colour has mixed in and add more colouring if needed.  Repeat with the red.

To decorate

  • Roll out the red fondant using some powdered sugar for dusting.  Cut a square out and lay it over a mini cake (remember to mix and match the colours, so red sponge = green buttercream and white icing). Using your hands, shape the fondant around the cake (I didn't wrap the fondant on the bottom of the cakes).  Repeat until all cakes are covered
  • To make the bows, cut long thin strips of fondant.  Take two strips and cross over the top of a cake and press on to secure, or you can use a gum.  Take another strip and take each end and loop towards the middle of the strip and press together. Fit on the middle of the fondant cross. Get creative with double bows and strips of ribbon!



I used three different sized tins for the sponge - 1 loaf tin, one square and on circle.  The loaf tin was used for a deeper sponge.  I didn't spread the mixture all the way to the edges of the other two tins, I just made an even layer of sponge to cut to size and stack up.
If you are not a seasoned cake decorator like me, check out this quick YouTube video to help guide you through - I did!
Nutritional values are based on one of eighteen mini cakes.


Calories: 430kcal | Carbohydrates: 86g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 159mg | Potassium: 29mg | Fiber: 1g | Sugar: 76g | Vitamin A: 550IU | Calcium: 12mg | Iron: 0.2mg