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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! 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. First up: I chose to make a three layer cake rather than a two layer cake as this adds height, giving the cake a more dramatic and impressive look. This is the cake recipe I used. 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!
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.
How To Make Woodland Animal Ginger Cake:
Start by making the gingerbread biscuits; place golden syrup, treacle, brown sugar, coconut oil or margarine* and some water in a pan. It is a bit of a labour of love to make, but all of the elements are easy to do, it just takes a bit of time to make everything and assemble the cake.
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 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. 😉 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. 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
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. Spread a thin layer of buttercream over the TOP of the final cake layer and place it on the cake upside down to give you a flat surface. Cover each mini sponge with a thin layer of buttercream. You’ll find our buttercream recipe and top tips on our blog.
Spread a couple of spoonfuls of lemon curd inside the ring of buttercream, making sure not to overfill it. Spread a thin layer of buttercream over the bottom of one of the remaining cake layers and place it on top. Repeat the same steps as before.Divide the mixture evenly into 6 moulds and smooth the top of each. Place in the centre of the oven and bake for 18-20 minutes or until well risen, lightly golden and a skewer comes out cleanly. 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. 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.
Both the cake layers and biscuits can be made a day or two in advance, as can the vegan lemon curd. The frosting needs to be used straight away however so don't make that until you are ready to assemble the cake - it only takes five minutes to make. Break the eggs into another bowl, beat in the vanilla and yoghurt, then stir in the melted butter until well mixed. Make a well in the centre of the dry ingredients, then pour in the egg mixture and beat until just smooth. Allow to cool a little then bring the mixture together into a ball (it will still be very soft), wrap in clingfilm and refrigerate for about an hour until it is firm enough to roll out. Lakeland Woodland Animal Mould – with a 6-cup hemisphere mould silicone tray to create your sponges and a silicone feature mould to help you create various eyes, ears and noses, etc. out of fondant icing. As well as our cute woodland animals, you can create lots of other animals with this kit too.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 these animals the night before as well. I used marzipan but you can use fondant or gumpaste as well. I followed these tutorials from Cake Dutchess on Youtube:
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