Only 10 more sleeps ‘till Santa!!
I have been really organised this year and only have one more present to buy and that means I have more time for baking!! As you guys seemed to really love the Boris spider cake I made for Halloween I thought I would use the Master Class Silver Anodised Hemisphere Cake Pans again but this time I’m making a Christmas Pudding chocolate cake and its absolutely delicious. Here’s how I made it.
Ingredients
For the cake -
300g butter (room temperature)
200g caster sugar
225g soft light brown sugar
3 eggs
1 tsp vanilla extract
350g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
100g cocoa
1500ml buttermilk
150ml boiling water
To decorate -
500g ready-to-roll chocolate icing
500g ready-to-roll white icing
100g ready-to-roll green icing
100g ready-to-roll red icing
I pre heated the oven to 160°c
Method
In a large mixing bowl I mixed the butter, caster sugar and the brown sugar.
Once mixed well I gradually added the eggs and the vanilla extract beating continuously.
Once my arm was thoroughly aching It was time to sift in the flour, baking powder bicarbonate of soda and cocoa. Sorry time for more mixing, mix until combined.
Once combined I added the buttermilk and boiling water and mixed until smooth.
I transferred the smooth mixture into a Master Class Silver Anodised 20cm Hemisphere Cake Pan and baked for 45 minutes. To double check the cake is cook through, insert a cake tester and it should come out clean.
Cool completely on a wire rack before decorating.
To decorate the cake I rolled out chocolate icing to approx. 35cm diameter. I carefully lifted the icing and placed it over the cake, using an icing smoother I smoothed the cake from the top downwards trimming away any excess.
To make the decorations to go on the top I rolled out white icing and cut into approx. 7 – 10cm strips, I placed the strips over the cake starting at the top as if to look like cream running down the cake.
Finally I rolled out green icing and using the Holly Fondant Plunger Cutters I cut out holly leaves and placed them on top of the cake where the white strips meet. Taking small pieces of red icing I rolled into small balls and placed on top of the fondant holly leaves.
Serve!
Click here to see the products I used.
