Christmas tree show stopper cake


Serves 12-14

For the spiced cake:

200g unsalted butter, softened
100g light brown sugar
100g dark brown sugar
4 eggs
200g self-raising flour
1 tbsp cinnamon
1 tsp baking powder
1 tbsp milk

For the buttercream:

400g icing sugar
1 tbsp cinnamon
200g unsalted butter, softened
Splash of milk or hot water

For the tree:

250g marshmallows
120g Rice Krispies

To decorate:

1kg white fondant icing
Green fondant
Red fondant
Various colours of fondant (orange,
yellow, blue etc.)

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line two deep 20cm cake tins with non-stick parchment paper.
  2. To make the sponges, beat together the butter and sugars in a large bowl until light and fluffy. Add the eggs one at a time, beating after each addition.
  3. Fold in the flour, cinnamon, baking powder and milk. Stir until just combined.
  4. Divide the mixture evenly amongst the tins and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Set the sponges aside and allow to
    cool completely.
  5. To make the buttercream, beat together the icing sugar, cinnamon and unsalted butter until smooth. Add a little milk or hot water to loosen the buttecream to a spreadable consistency.
  6. To assemble the cake, place the first sponge onto the centre of a 25cm cakeboard, using one teaspoon of the buttercream to help the cake stick.
  7. Spread over some of the buttercream and add the second sponge on top.
  8. Using a palette knife or offset spatula, spread the buttercream over the top and sides of the cake, filling any gaps.
  9. There will be crumbs in the icing, so place the cake into the fridge for 30 minutes. Once set, spread over more buttercream to cover any crumbs and smooth out. Refrigerate the cake until set.
  10. To cover the cake, knead the white fondant until elastic. Roll the fondant out on a surface dusted with cornflour or icing sugar, working quickly to stop it from drying out. Lift the fondant and drop it onto
    the cake.
  11. Smooth the fondant around the top edge first, then stretch and pull the fondant around the edges until all the sides are smooth. Use a cake smoother to smooth the rest of the cake. Set aside.
  12. To make the Christmas tree, melt the marshmallows in a saucepan over a medium-low heat, stirring occasionally to prevent burning.
  13. Once melted, stir in the Rice Krispies. Allow the mix to cool slightly before shaping.
  14. Coat your hands in some sunflower or vegetable oil. Take the Rice Krispie mixture and mould into a cone shape. You may need to keep oiling your hands, as it will be sticky! Allow the tree to set for five minutes before decorating.