Ingredients
For the Cake:
- Baking spray with flour
- 1 1/2 cups cake flour, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 2/3 cups milk, at room temperature
For the Buttercream:
- 2 cups icing sugar, sifted
- 1/2 cup unsalted butter, at room temperature
- 1/2 tsp salt
- 2 tbsp milk
- 1 tsp vanilla extract
- Orange, red, green, blue and yellow fondant
Method
Make cake: Preheat oven to 160°C.
Coat a 30x30cm Christmas tree-shaped cake pan with baking spray.
Whisk together flour, baking powder and salt in a bowl.
Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes.
Add eggs, one at a time, beating until incorporated after each addition.
Beat in vanilla.
Reduce speed to low and add flour mixture and milk, beginning and ending with the flour mixture, just until incorporated.
Spread batter into prepared pan.
Bake until a wooden pick inserted into the centre comes out clean, 25 to 30 minutes.
Cool in the pan on a wire rack for 10 minutes, then invert onto rack to cool completely.
Make icing and decorate: Beat icing sugar, butter and salt with an electric mixer on medium speed until fluffy, 2 to 3 minutes.
Beat in milk until fluffy, 2 to 3 minutes. Beat in vanilla.
Ice top and sides of cake.
Shape fondant into Christmas lights using a silicone food mould and place on cake.
Recipe from www.countryliving.com