For the cake

300g butter (room temperature)

200g caster sugar

225g soft light brown sugar

3 eggs

1 tsp vanilla extract

350g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

100g cocoa

1500ml buttermilk

150ml boiling water

To decorate

500g ready-to-roll chocolate icing

500g ready-to-roll white icing

100g ready-to-roll green icing

100g ready-to-roll red icing


For the cake

Preheat oven to 160°c

Mix butter, caster sugar and brown sugar in a large mixing bowl until creamed.

Slowly mix in the eggs and vanilla extract.

Sift in the flour, baking powder, bicarbonate of soda and cocoa, stir for a couple of minutes before adding the buttermilk and boiling water and mixing well.

Transfer mixture into Master Class Silver Anodised 20cm Hemisphere Cake Pan and bake for 45 minutes to an hour or until a cake tester comes out clean.

Cool completely on a wire rack before decorating.

To decorate

Roll out chocolate icing to approx. 35cm diameter. Carefully lift the icing and place over the cake, smooth down using an icing smoother from the top downwards trimming away any excess.

Roll out white icing and cut into approx. 7 – 10cm strips, place the strips over the cake starting at the top as if to look like cream running down the cake.

Roll out green icing and using the Holly Fondant Plunger Cutters cut out holly leaves and place on top of the cake where the white strips meet.

Finally take small pieces of red icing and roll into small balls, place onto of the fondant holly leaves.

Products used 

Home Made Traditional Stoneware 31cm Mixing Bowl

Kitchen Craft Beech Wood 30cm Spoon

Kitchen Craft Stainless Steel 20cm Round Sieve

Kitchen Craft Stainless Steel Eleven Wire 30cm Balloon Whisk

Master Class Non-Stick 46cm x 26cm Cooling Tray

Sweetly Does It Small Non-Stick Rolling Pin

Sweetly Does It Icing Smoother

Sweetly Does It Set of 2 Holly Fondant Plunger Cutters