Sparkly Christmas forest cake recipe

Method

1. Whisk together the butter, icing sugar, vanilla and ginger with an electric whisk untul light and fluffy. Spread over the top and sides of the cake using a palette knife. Level the top, then scrape most of the icing back off the sides to create a 'naked' look. Using a straight or an offset palette knife will help you sweep the icing around the cake evenly, leaving you with nice, sharp edges.
2. Carefully trim the wide rim of the ice cream cones with scissors to create a level base; trim a couple of them slightly smaller, if you like, so they are different heights. These will become trees.
3. Put the coconut and sprinkles on separate large plates. Take a cone and, using a butter knife or palette knife, spread the outside with a little of the remaining buttercream, then roll through the coconut to coat. Set aside and repeat with the remaining 4 cones and sprinkles.
4. Scatter the top of the cake with the remaining coconut; arrange the trees on top. Scatter over the silver lustre and decorate with crystallised cranberries, if you like.

• See more Easy Christmas baking ideas

• Freezing and defrosting guidelines

  Freeze trees seperately. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer