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Choc-mint Christmas tree cake recipe
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Prep Time:
75 minutes
Cook Time:
12 minutes
Total Time:
87 minutes
Festive Christmas cake with store-bought sponge, topped with refreshing mint icing, perfect for a stunning holiday dessert. Enjoy getting creative with decorations!
Ingredients:
  • 5 unfilled round chocolate sponge cakes
  • 750g butter, at room temperature
  • 1kg icing sugar mixture, sifted
  • 60ml (1/4 cup) milk
  • 20.00 ml peppermint extract, or to taste
  • 40.00 ml green liquid food colouring, to tint
  • 125g (1/2 cup) Christmas sprinkles
  • Bought white chocolate star, to decorate
Instructions:
  • Using a sharp knife, carefully cut a 14cm disc from one cake, a 12cm disc from another cake, a 10cm disc and a 5cm disc from a third cake, and finally a 9cm disc and a 7cm disc from another cake. Set aside the remaining cake for later use.
  • Cream the butter in a bowl using electric beaters until light and fluffy. Slowly incorporate the icing sugar and milk, beating continuously until fully combined. Then, mix in the extract and food coloring until well blended.
  • Place the cake on a serving plate and layer it with buttercream between each cake disc, starting with the 14cm disc and working your way down to the 5cm disc, using about 1 cup of buttercream in total.
  • Transfer half of the remaining buttercream to a piping bag with a plain nozzle. Pipe the buttercream over the cake to completely cover it. Gently spread the buttercream with a spatula until the cake is thinly coated with icing, ensuring the cake is slightly visible through the icing.
  • Skewer the 30cm bamboo stick through the centers of the cakes to secure them in place. Chill in the fridge for 30 minutes or until the buttercream sets.
  • Transfer the remaining buttercream into a piping bag with a large fluted nozzle. Pipe peaks onto the cake for coverage, then garnish with sprinkles and a chocolate star before serving.

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