What you’ll need
150ml milk
3 tablespoon honey
375g The Healthy Baker Self Raising Flour
375g brown sugar
½ teaspoon ground cinnamon
3 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
225ml auzure Canola Oil
300ml buttermilk
4 eggs
1 teaspoon vanilla paste
1 log marzipan to decorate
to decorate edible gold glitter
to decorate silver cachous
Icing
250g butter, at room temperature
500g icing sugar
250g cream cheese, at room temperature
1 cup dulce de leche or thick caramel spread
Preheat oven to 180°C.
Combine the milk and honey in a saucepan, stir and heat until mixture is well combined.
Meanwhile, use oil to grease two loose bottomed, 24cm cake tins and line with baking paper.
Measure the flour, sugar and spices into a large bowl, then add salt. Mix the dry ingredients together with a large whisk.
Whisk together the oil, buttermilk, eggs and vanilla. Add the warm milk and whisk again.
Fold the wet and dry ingredients together and divide between your cake tins.
Bake for 25 minutes or until a skewer comes out clean. Cool the cakes in their tins for 5 minutes then transfer to a wire rack to cool completely.
For the Icing, beat the butter, icing sugar and cream cheese together in an electric mixer until fluffy.
Add the caramel and fold to combine.
Spread a layer of the icing on one cake and top with the other cake. Cover the top with icing and then put the cakes in the fridge while you make the marzipan trees.
Roll out the marzipan on a lightly floured surface and cut out with any Christmas themed shape.
Use a small, clean paintbrush to paint with the gold dust and then stick shapes into the icing of cake. Sprinkle with the cachous.
