… aka The Cake that Stole Christmas,
… aka a the most Christmassy cake in the world!
As you may have guessed from my festive cookie sandwiches, Christmas is all about red and green for me (well, and gold and silver and white too…). I don’t like Christmas cake (sorry!), mince pies (disgusting) or brandy butter so I have to go for a cake that LOOKS like Christmas. Oh, and tastes delish too.
And I’m going to venture to say that my six layer red and green Christmas cake will get A LOT more gasps than your raisiny old Christmas cake….
For the cake, you’ll need –
- 350g self raising flour
- 350g soft soft butter
- 350g caster or light brown caster sugar
- 6 free range eggs
- 1 tablespoon vanilla extract
- up to 40ml semi-skimmed milk
- gel food colours in bright red and green. I recommend red extra by Sugarflair and the green gel colour that Asda sell, or alternatively, Christmas green by Sugarflair
- 6 disposable foil baking tins (you can get these in supermarkets and Wilko’s). Alternatively, use regular baking tins, but you’ll have to cook in three batches of two, assuming that you only own two cake tins of the same size. The disposable tins I used were approx. 6 inches across.
Mix your very soft butter and sugar until fluffy and light, and add the eggs one by one – at this point, the mixture may look a bit curdled, but don’t worry – just add the flour and vanilla and press on.
Divide your mixture into two, and mix red food colouring into one bowl and green into the other, and then divide up into 6 tins. Cook at 180 degrees/gas mark 4/350F for 12-20 minutes until a toothpick inserted into the middle comes out clean. Leave the cakes to cool and make your cream cheese frosting.
For the cream cheese frosting, you’ll need –
- 100g unsalted butter, very soft
- 250g full fat cream cheese, straight from the fridge
- 600g icing sugar, sifted
Beat your very soft unsalted butter, and add the icing sugar 300g at a time, sifting before adding it to the mixture. Once the mixture resembles buttery crumbs, add the cream cheese, and mix until the frosting is smooth and thick – if there are any bumps, just keep mixing. Store in the fridge until you’re ready to use.
To frost your cake, first apply a crumb coat and leave in the fridge until set. If your layers are wobbling around, allow the first two, and then the second two layers to set before adding the last two.
Once the crumb coat is completely sealed and firm, add a second coat (and third if necessary) and top with the green candy melt decorations.
For the Christmas Tree decorations, you’ll need –
- Wilton green candy melts
- Round and colourful sprinkles such as Chocolate Beans and Lustre Pearls by Dr Oetker
To make the candy melt trees, melt your green buttons in a bowl in the microwave, stirring every 30 seconds until melted. Spoon into the bottom corner of a ziploc style plastic sandwich bag, gathering the other end like a piping bag, and then snip off the corner. Pipe Christmas tree shapes, and then fill in the middles. Smoosh in sprinkles to be the decorations. Leave to set for around 20 minutes, or pop into the fridge.
I hope this cake makes you feel as festive as it does me!