Baking A Magical Christmas Cake

Baking A Magical Christmas Cake

Baking A Magical Christmas Cake! | Tanya Burr

Baking A Magical Christmas Cake!
See you guys Wednesday for the start of Vlogmas 😉
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This recipe was adapted from BBC Good Food’s December Issue

Ingredients for the cake:
150ml full fat milk
3 tbsp black treacle
225ml vegetable oil
375g plain flour
3 tsp baking powder
1.5 tsp bicarbonate of soda
375g light brown soft sugar
1.5 teaspoon each of ground cinnamon and ginger
3 tablespoons milk
300ml buttermilk
3 large eggs
1.5 teaspoon vanilla extract

For the icing:
250g pack of slightly salted butter, soft
600g icing sugar
300g full fat cream cheese
2tsp vanilla extract
200g salted caramel sauce
glitter, edible snow etc to decorate

For the gingerbread decorations:
175g dark muscavado sugar
85g golden syrup
100g slightly slated butter
350g plain flour
1 teaspoon bicarb
1 tablespoon ground ginger
1 teaspoon cinnamon
1 egg, beaten

To make the cake:
Measure the milk and treacle in a saucepan, bring to simmer and stir until combined, set aside to cool
Grease the 3 cake tins and heat the oven to 180c
Put the flour, baking powder, bicarb, sugar and spices in a large bowl then add a pinch of salt and mix together
In a jug, whisk the oil, buttermilk, additional milk, eggs and vanilla together and add to the dry ingridients
Pour between the tins and bake for 25-30 minutes, don’t open the door for at least 20 minutes
Let them cool slightly then transfer to a wire rack to cool completely

To make the gingerbread:
Put the sugar, golden syrup and butter in a saucepan, bring to simmer and let bubble for about 2 minutes, set aside to cool slightly for 10 minutes
Put the flour, bicarbonate of soda and spices into a bowl and add the syrup and the egg
Bring everything together, kneading to form a smooth dough
Cling film and refrigerate for at least 30 minutes
Heat the oven to 180c and line to baking trays
Remove the dough from the fridge and allow to soften for 20 minutes
Dust a work surface, cut the dough in half so its easy to work with and roll out
Cut in to desired shapes and cook for 10-12 minutes
Once cooled, pipe on your desired decorations!

To make the icing:

For the icing, put the butter and roughly half the icing sugar in a processor and mix until smooth, add the rest of the icing sugar, cream cheese, vanilla and salted caramel and mix until smooth
Use half of the icing to stack the cakes and cover the entire outside and then refrigerate for 30 minutes, along with the rest of the icing
10 minutes before you need the cake, remove the icing. Remove the cake and then use the remaining icing to cover the cake using a palette knife
Top the cake with decorations and gingerbread!

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