Baking A Magical Christmas Cake! See you guys Wednesday for the start of Vlogmas ;) Get my Christmas products here: http://www.superdrug.com/microsite/tanya-burr 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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