Step #1
Make the ginger cake batter by following the instructions on the packet. Grease & line 3 6” cake tins.
Step #2
Pour 250ml batter into each cake tin & spread to smooth. Bake at 160C for 18-20 mins until a toothpick comes out clean. Allow to cool.
Step #3
Make icing by whipping butter until light & creamy. Add in icing sugar and beat until fully combined. Add vanilla and a splash of milk to loosen.
Step #4
Pipe buttercream onto the bottom layer of cake, add the middle layer & repeat. Once top layer is on do a crumb coat by covering cake in buttercream and smoothing over then chill in the freezer for 10 mins.
Step #5
Scoop roughly 3-4 heaped tbsp of buttercream into a separate bowl and add 1 tbsp caramel & stir until combined. Once cake is chilled use the rest of the vanilla buttercream to do a rustic finish by spreading the icing all over the cake using a pallet knife and flicking up for the rustic look.
Step #6
Hand pipe mini gingerbread over the sides & top of the cake using the caramel icing. Using a star nozzle pipe a border around the top of the cake. Slice & enjoy.
