Christmas Ginger Cake by Megan

METHOD

1. Make the ginger cake batter by following the instructions on the packet.
2. Grease & line 3 6” cake tins.
3. Pour 250ml batter into each cake tin & spread to smooth.
4. Bake at 160C for 18-20 mins until a toothpick comes out clean.
5. Allow to cool.
6. Make icing by whipping butter until light & creamy.
7. Add in icing sugar and beat until fully combined.
8. Add vanilla and a splash of milk to loosen.
9. Pipe buttercream onto the bottom layer of cake, add the middle layer & repeat.
10. 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.
11. Scoop roughly 3-4 heaped tbsp of buttercream into a separate bowl and add 1 tbsp caramel & stir until combined.
12. 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.
13. Hand pipe mini gingerbread over the sides & top of the cake using the caramel icing.
14. Using a star nozzle pipe a border around the top of the cake.
15. Slice & enjoy.