Christmas Celebration cake

Recipe By: Jay Miller
Preparation Time: 15 minutes
 
INGREDIENTS

4 x vanilla store bought cake sponges
3-4 cups of ready made vanilla buttercream
 
to decorate

edible fondant star
gold and silver cake sprinkles
gold leaf
candles
 
equipment

Serrated knife (for leveling the cake)
Offset spatula
Bench scraper
Cake turntable (optional but recommended)
Piping bag with 1M nozzle
Cake board (slightly larger than the cake layers)
 

METHOD

Use a serrated knife to carefully level each cake layer, removing any domed tops.

The goal is to have flat, even layers.

Place a small amount of frosting on the center of your cake board to help anchor the first layer.

Center the first cake layer on the board.

Spread about ½ cup of frosting or filling evenly over the layer using an offset spatula. The filling should be level and smooth.

Place the second layer on top and press down gently.

Repeat the filling process until all four layers are stacked.

Apply a thin layer of frosting (crumb coat) over the entire cake.

This layer traps any loose crumbs and creates a smooth base.

Place the cake in the fridge for about 30 minutes to allow the crumb coat to set.

Spread a thicker layer of frosting over the top of the cake, then work your way down the sides.

Use an offset spatula to spread the frosting, and a bench scraper to smooth it out.

Keep the spatula or scraper level and rotate the cake turntable for an even finish.

To pipe the Christmas tree, fit a piping bag with tip #1M, and fill with buttercream.

Start at the bottom of the cake, piping swoops upwards to create the branches of the tree.

Pipe the bottom row first, then the next row, working your way up the side of the cake.

The top branch of the tree should be the last branch you pipe.

Before the buttercream becomes dry to the touch, decorate with cake sprinkle and gold leaf.

Add an edible fondant star to the top of your tree and serve.