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To make sugared cranberries if you want to use them, place 50g granulated sugar and 50ml water in a small pan. heat gently, stirring often, until the sugar dissolves and it comes up to the boil. The animal cutters I used are all from Ikea, apart from the leaping fox one which is from Rex London, though I don't think that they sell it any more. You will also need some tree shaped cutters. Trim the tops of the cake layers to level them then place one layer on a serving platter or board. Spread over a thin layer of the buttercream then pipe a wide ring of buttercream around the edge of the cake - make it twice as wide as pictured as my cake wasn't very sturdy!

Woodland animal ginger cake - this impressive vegan ginger cake with lemon curd, cream cheese frosting and whimsical gingerbread woodland animals is a real festive showstopper for Christmas! I made all of these items the day before so that I only had to assemble on the day of the party. You’ll need to refrigerate the cherry pie filling, but the cake and frosting can just be covered in plastic wrap and left at room temperature. On the day of, it’s time to assemble. First make a dam with frosting on each layer where you will put the cherry pie filling. Simply pipe it around the edge with a large piping tip and then fill it with half of the cherry pie filling, repeat with the next layer.Re-roll the trimmings and cut out more shapes then place them well spaced apart on a couple of baking trays. Pop the trays in the freezer for twenty minutes while you heat up the oven. The birthday girl wanted to help with the frosting so I piled some on top for her to spread, then I made sure to take it down the sides once she was done. Remember, since this is a rustic cake you want to make sure that the chocolate cake peeks through the sides. To make the vegan ginger cake layers, whisk together sifted plain flour, baking powder, bicarbonate of soda, ginger, mixed spice, caster sugar and salt in a large bowl.

I made only this one small batch of buttercream which was just enough for the whole cake, as I only used it as a dam for the filling and to thinly frost the outside. That is the bonus of naked cakes – less frosting! I know I’m not the only one who scrapes the frosting off when eating cake. This way you just scrape it off from the start. 😉 It is topped with cute vegan gingerbread animals and trees, with a scattering of sugared cranberries, nuts, seeds and rosemary sprigs to complete the woodland scene. It looks especially effective if you serve it on a wooden board! (Mine is from TK Maxx.) For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.* Gingerbread Biscuits: It consists of three layers of soft, moist vegan ginger cake which is filled with cream cheese frosting and a generous dollop of lemon curd for good measure.

Farm & Woodland Animals Cake Toppers

Cover each mini sponge with a thin layer of buttercream. You’ll find our buttercream recipe and top tips on our blog. Break the eggs into another bowl, beat in the vanilla and yoghurt, then stir in the melted butter until well mixed. Add sifted icing sugar, fresh lemon juice and vanilla extract and whisk until smooth. Transfer a third of the buttercream to a disposable piping bag and snip off the tip, or place it in a regular piping bag fitted with a large round nozzle. Once assembled, the cake is best eaten that same day as the biscuits will soak up moisture from the cake over time and become soft. It was a really fun cake to make and if you used toy animals instead of making them yourself, I’d say it’s got to be one of the easiest birthday cakes you could make!

Start by making the gingerbread biscuits; place golden syrup, treacle, brown sugar, coconut oil or margarine* and some water in a pan. Next, I made a batch of cherry pie filling to put in the centre. Next time I think I would add a layer of ganache as well to give it that extra oomph of flavour (you can never have too much chocolate in my book!). The lemon curd is really delicious and works wonderfully with the ginger cake, but it does make the cake a little less stable, so if it needs to travel then I recommend omitting the lemon curd. If you do decide to use it then you will need half a batch of this recipe. Once they are set they can be stored in an airtight container at room temperature for about 4 days.Press icing into the mould (select your colour depending on the animal – use the main image on this blog as a guide) to create the features for each creature.

Tip: if you only have two pans, pre-measure the batter, splitting it into three. That way you know the third layer will bake up the same as the others.I can't believe how close to Christmas we are already - I am so not prepared! I've got a few more festive recipes that I want to post before the big day, as well as some work to finish up, so things are busy, busy, busy at the moment! Add golden syrup, treacle, sunflower oil and boiling water to the bowl and whisk until no lumps of flour remain.