I’ve had my first go at icing a cake that wasn’t a standard round Christmas cake. For my birthday this year, I was given a Christmas tree cake tin and we thought we’d have a chocolate cake for our Christmas pudding this year.
As a trial run, I made a dummy run, which was going to be delivered to my in-laws, only for the snow to hit, so we had to eat it ourselves!
I won’t talk you through the chocolate cake, but I used Mary Berry’s recipe and it turned out really nice – well, she is the Queen of Cakes to me!
For this cake, I made two sponge cakes and after a slight wrestling match with the tin, I managed to get them out. Note to self, cooking spray isn’t enough, always line!
The two chocolate trees were filled with freshly whipped cream and a whole jar of strawberry jam. Then, I used ready-rolled (short cut) marzipan to top the cake, before rolling out green icing (I used two packets, but three would be better) and for the trunk, I used a pack of chocolate icing, which I rolled out.
To top the cake off, I used edible glitter spray in gold and silver, some little red sugar balls, silver sugar balls and some edible snowflakes. To get them to stick, I used a little bit of gin – vodka works well too.
I didn’t think I did too bad for my first attempt and was gutted I couldn’t get it to its intended recipients. I’ll now be having another go ready for Christmas next week.