"It's a nice day for a white wedding..."
Spiced Sponge Celebration Cake
Like many amateur bakers and keen cooks, we don't need much of an excuse to get our bake on and a colleague's upcoming Christmas themed wedding was just the sort of thing to get us reaching for our tins!
With the Christmas season upon us, there will no doubt be an abundance of rich dense fruit cakes, and so we decided to whip up something a little lighter. Using our trusted sponge recipe (weigh your eggs in their shells and use that measurement for your fat, flour and sugar) but, instead of reaching for the vanilla we added a teaspoon each of warming cinnamon and fragrant mixed spice.
Once cooled it was time to fill and crumb coat with a lightly spiced buttercream and some of our delicious '2015 vintage' suet free mincemeat. You don't have to get a perfect finish as the crumb coat is there to give yourself an even sided base for your icing wrap. Just smooth it as best you can with a palette knife then pop it in the fridge for an hour.
To cover your cake, roll out fondant icing to about 3mm thickness and flip carefully over your rolling pin. Place over your crumb coated cake and, working from the top, gently smooth down your icing until it's flush with you board and trim to finish.
From this point it's up to you, but we opted for a simple snowflake design using piped dots and a generous spritz of shimmer spray for a pearlescent sparkle.
Congratulations and a very Merry Christmas!