Christmas Dessert Inspo Recipe!

To help inspire you all to get baking this Christmas, we've teamed up with a number of fabulous influencers to create some delicious Christmas dessert recipes using our Cake Angels products.

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We might all be in different tiers right now because of COVID-19 but these tiers are the only ones we're interested in! How sensational is this raspberry ripple showstopper complete with DIY Christmas tree meringues?! Get ready to make a statement to your guests this Christmas with this showstopper!

​Follow Rachel on Instagram for more delicious bakes and inspiration!

SPONGE INGREDIENTS

• 250g self-raising flour
• 250g caster sugar
• 1/2 tsp bicarbonate of soda
• 250g margarine or butter (softened)
• 4 large eggs
• 1/2 tsp vanilla extract
• 3 tbsp whole milk
• 4 tbsp seedless raspberry jam

VANILLA BUTTERCREAM INGREDIENTS

• 300g unsalted butter
• 1/4 tsp vanilla bean paste
• 4 tbsp whole milk

CHRISTMAS TREE MERINGUE INGREDIENTS

• Whites of 2 large eggs
• 200g caster sugar

DECORATION INGREDIENTS

• Fresh raspberries
• 4 tbsp seedless raspberry jam
• Edible gold glitter

BAKING EQUIPMENT

• Large star nozzle
• 2 piping bags
• 3x 6" cake tins (or 2x 8" cake tins)
• Electric whisk
• Mixing bowls
• Grease proof paper
• 1 baking tray

Share your creations with us!

1. Grease and line 3 x 6” cake tins (or 2 x 8’). Preheat oven to 180C (170 fan oven).
2. Sift all the dry ingredients into a bowl. Add the butter and eggs and beat together for about 1 minute using an electric mixer. Add the milk and vanilla. Stir until incorporated.
3. Divide the mixture equally between the tins.
4. Blob teaspoons of the raspberry jam onto the cake batter and swirl into the mixture using a spoon handle or skewer.
5. Bake the cakes for about 23 minutes or until the cake springs back to the touch.
6. To make the vanilla buttercream use an electric whisk to beat the butter for about 5 minutes until pale and fluffy.
7. Gradually add the icing sugar and beat until smooth.
8. Add vanilla and milk and beat for another 3 – 5 minutes until very pale in colour.
9. To make the Christmas tree meringues, preheat your oven to 120C (100 fan). Line a couple of baking trays with grease proof paper.
10. In a bowl, whisk the egg whites with an electric whisk until they hold their shape. Gradually add the caster sugar a tablespoon at a time while you continue whisking. The meringue should become thick and glossy.
11. Cut the end off of a piping bag and insert a large star nozzle. Scoop your meringue mixture into the piping bag and pipe triangular tree shapes or make meringue kisses on to your grease proof paper.
12. Pop the meringues into the oven for about 50 mins. When they're cool, store the meringues in an air-tight container until you're ready to decorate your cake.
13. Now it's time to assemble! Place the first cake on a board - Pipe a ring of buttercream around the edge of the cake. Fill the centre with 2 tbsp of jam and spread evenly.
14. Fill the rest with more vanilla buttercream and push the fresh raspberries into the filling. Repeat with the next layer.
15. Cover the outside of the cake with the remaining buttercream and decorate using meringues and Cake Angels Winter Wonderland cake decorations.
16. Dust with edible gold glitter.