Bake Christmas cake mixture in baked bean tins for mini Tin Can Christmas Cakes! With full recipe and instructions, great for baking with kids!
Grease and double line six mini baked bean tins with greaseproof paper. (After a bit of trial and error, I found the quickest way to do this was to cut a long strip of paper, roll it up, make cuts at one end and pop it cuts-side down into the tin, unrolling it once in the tin to fit around the edges.)
Once cool, remove the greaseproof paper. (If storing for more than a few days, wrap the cakes up in fresh paper and drizzle a little brandy over each cake to help preserve it, then double wrap in tin foil and store somewhere cool and dry for up to 2 to 3 months until ready to use. The longer you store them the more the flavours will develop, but if you are really pushed for time these cakes are delicious even when fresh.)
Once completely cool and ready to decorate, slice off the tops to level, cover the cakes with marzipan and decorate with traditional royal icing or with fondant – whichever you prefer.