Winter woodland cake

SERVES 20 ! PREP 6 HRS PLUS CHILLING AND 24 HRS DRYING ! COOK 1 HR 45 MINS ! HARD

For the cake

500g butter

500g caster sugar

9 eggs, beaten

600g plain flour

5 tsp Dr. Oetker Baking Powder 6 clementines, zested and juiced (150ml)

For the filling and frosting

375g unsalted butter, softened 500g cranberry jam

600g icing sugar, sifted 3 clementines, zested and juiced

For the decoration

1.5 kg Dr. Oetker Soft Fondant Icing White Ready to Roll

1 Dr. Oetker Fondant Icing Black Ready to Roll 2 Dr. Oetker Ready Rolled Fondant Icing icing sugar or cornflour, for dusting

1 Begin by making the decoration. Using one pack of the ready rolled fondant icing, cut out five trees, one reindeer and one half moon shape, using cookie cutters or

templates. Place the fondant icing on some baking parchment before stencilling out each shape, then gently peel the excess away. Leave the shapes on the parchment to dry for at least 24 hrs.

2 Heat oven to 160C/140C fan/gas 3. Butter and line a tall-sided 23cm round cake tin and a tall-sided 15cm round cake tin. Cream the butter and sugar together in a large bowl, then slowly add the eggs, beating well after each addition.

3 In a small bowl, sift together the flour and baking powder with a pinch of salt. Fold through the butter mixture, then add the clementine zest and juice.

4 Pour of the mixture into the larger tin and into the smaller tin. Bake for

1 hr 30 mins until a cake tester comes out clean. Remove the smaller cake after 1 hr 10 mins. Allow the cakes to cool completely in their tins.

5 Meanwhile, make the buttercream by beating the softened butter until light. Add the icing sugar and beat on a high speed until fluffy, then mix in the clementine juice and zest.

6 To assemble, carefully divide each cake into three even layers. Spread a little of the buttercream onto a 23cm cake board and place the bottom layer of the larger cake onto it. Using a palette knife, spread a few tablespoons of the cranberry jam over the cake, then repeat with the remaining layers. Do the same thing for the smaller cake, using a 15cm cake board. Chill the cakes for 30 mins. 7 Next, crumb coat the cakes by using an even layer of buttercream all over the cakes, use a palette knife or bench scraper to create a clean, smooth finish. Chill for 30 mins. Repeat with another layer of buttercream and chill for 1 hr. 8 Meanwhile, prepare your fondant icing. Knead in a little of the black icing to colour the ready-to-roll icing a light grey shade, working the icing until an even colour is achieved.

9 Cover the cakes with the fondant icing, starting with the smaller cake. Measure the top and sides of the cake and add them together to find the total diameter needed to cover the whole cake. Roll about of the grey icing out to form a circle, a little larger than needed, then fold over your rolling pin and lift over the cake. Tuck to release any folds while pushing the icing upwards. Use a flat-edged smoother to create an even surface all the way round. Trim any excess off the bottom. 10 Repeat with the remaining icing to cover the larger cake. Chill both cakes in the fridge for at least 1 hr.

11 Stack the cakes one on top of the other. To decorate the cake, unroll the second ready-rolled icing and cut out a line of rolling hills. Brush a little water on the back, then stick all the way around the bottom tier of the cake. Stick the trees and reindeer to the bottom tier and the moon to the top tier, then fold the branches down onto the top of the cake. Mix a little water with some icing sugar to form a thick paste and transfer to a piping bag. Use to dot ‘snow’ all over the cake, spacing out evenly. Chill until ready to serve.

12 Finally top the cake with your personalised Dr. Oetker cake topper.