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Strawberry layer cake with champagne icing
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Transform store-bought sponge cake into a festive Christmas treat in just 30 minutes!
Ingredients:
  • 150g chocolate melts
  • Red gel food colouring
  • 2 candy canes, crushed
  • 450g Rectangular Unfilled Sponge Cake
  • 80g jam
  • 125g strawberries, halved
  • 250g butter, softened
  • 450g icing sugar mixture
  • 60ml champagne
Instructions:
  • Prepare a large baking tray with baking paper. Pour most of the melted chocolate onto the tray. Spread the chocolate evenly using a spatula until it is 3mm thick.
  • Add a pop of color by blending the rest of the chocolate with the red food coloring until it turns pink. Utilize a spoon to swirl the pink chocolate over the white chocolate on the tray. Sprinkle two-thirds of the crushed candy canes on top. Let it set, then break it into shards for a delicious treat.
  • For the champagne frosting, whisk butter in a bowl with an electric mixer until very pale. Gradually blend in the icing sugar, beating well. Slowly pour in the champagne or wine and beat until fully combined.
  • Lay one cake layer on a serving plate, generously spread with jam and half of the luxurious champagne frosting, then elegantly place the remaining cake layer on top.
  • Frost the top of the cake with the remaining frosting. Top with chocolate shards, strawberries, and a sprinkle of the crushed candy canes before serving.

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