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Sparkly Christmas forest cake recipe

Sparkly Christmas forest cake recipe

0 ratings

This sparkly showstopper will impress everyone on Christmas Day See method

  • Serves 20
  • 45 mins to prepare
  • 379 calories / serving
  • Freezable
  • Vegetarian


  • 100g unsalted butter, plus more for greasing
  • 200g icing sugar
  • ½ tsp vanilla extract
  • ½ tbsp ground ginger
  • 1 x 20cm fruitcake
  • 5 waffle ice cream cones
  • 30g desiccated coconut
  • 2 tbsp white confetti sprinkles
  • 2 tbsp silver pearl sprinkles
  • pinch of edible silver lustre
  • crystallised cranberries, to decorate (optional, see tip above)

Perfect with:

Tesco Finest Pedro Ximenez 37.5ClThis rich, sweet sherry is silky smooth with notes of dried fruit and is the ideal drink to enjoy with this cracker of a Christmas cake Tesco Finest Pedro Ximenez 37.5Cl
This rich, sweet sherry is silky smooth with notes of dried fruit and is the ideal drink to enjoy with this cracker of a Christmas cake
If you don't have any pears, try using apples

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    6g 32%
  • Sugars

    40g 44%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 51.6g Protein 5.7g Fibre 1.6g


  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.

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

See more Easy Christmas baking ideas

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