For the sponge:
340g butter, softened
340g caster sugar
Zest of 2 oranges
340g self-raising flour
3 tsp baking powder
For the orange syrup:
Juice of 2 oranges
3 tbsp caster sugar
For the buttercream:
600g icing sugar, sieved
2 tbsp ground ginger
2 tbsp cinnamon
1 tsp ground nutmeg
300g unsalted butter, softened
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line 3 20cm tins with non stick parchment paper.
- Beat together the butter and sugar until light and fluffy. Slowly stream in the eggs, mixing after each addition.
- Add the orange zest. Sieve in the flour and baking powder and fold in gently.
- Divide the mix evenly amongst the relevant tins and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool to completely.
- For the syrup, combine the orange juice and sugar in a pan and bring to the boil. Allow to bubble for 2-3 minutes until syrupy.
- Using a pastry brush, lightly brush the sponges with the syrup. This will add to the flavour and keep the cakes moist.
- For the buttercream, sieve together the icing sugar and spices in a large bowl. Beat in the butter until smooth. Use the juice of an orange or some boiling water to loosen the mixture to a spreadable consistency.
- Divide the spiced orange cake batter evenly amongst three cake tins. Bake for 20-25 minutes. Allow the cakes to cool completely before decorating.
- To ice the cakes, place the first sponge onto the cakeboard; use a teaspoon of buttercream to help the cake stick.
- Spread over some of the buttercream and add the next sponge on top. Repeat this step to add the third cake.
- Using a palette knife or offset spatula, spread the buttercream over the top and sides of the cake, making sure to fill in any gaps. There will be crumbs in the icing so place the cake into the fridge for 30 minutes to set.
- Once set, spread over more buttercream to cover any crumbs and smooth out. Refrigerate the cake until set.
- To cover the cake with fondant, knead the fondant until elastic. Roll the fondant on a dusted surface, working quickly to stop it from dying out. Lift the fondant and drop it onto the cake.
- 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.
To decorate the wreath cake
- Roll out some green fondant and cut out different sizes of holly leaves. Roll out small pieces of red fondant for the berries.
- Roll out a piece of white and yellow fondant. Cut out snowflakes and stars.
- To make the bow, cut out four 2cm strips and one 1cm strip. In two of the strips, cut a triangle at the bottom to look like a ribbon.
- Take two 2cm strips and fold them over to make two loops (use a little water to help them stick). Pinch the two loops together.
- Take the 1cm strip and drape it over the centre of the two looks to make it look like the knot of the bow.
- Measure and cut two pieces of ribbon that will go around the cake and the cake board. Stick them at the back of the cake with some tape or a clothes pin.
- Using a little brush of water, layer the holly leaves around the top edge of the cake. Add a few snowflakes and stars on top.
- Stick the bow in the centre of the wreath. Dust with a little icing sugar to look like snow.
Per Serving 504kcals, 27.6g fat (16.9g saturated), 63.5g carbs (48.7g sugars), 3.8g protein, 0.9g fibre, 0.204g sodium