Christmas Wreath Cake - The Scran Line

Cake
630g (3 ¼ cups) plain (all-purpose) flour
390g (1 ¾ cups) granulated sugar
4.5 tsp baking powder
1/2 tsp fine salt
190g (¾ cups) unsalted butter, softened
3 large eggs
562ml (2 ¼ cups) full-cream (whole) milk
190ml (¾ cup) vegetable oil
3 tbsp Greek yoghurt (or sour cream)
1 ½ tsp vanilla extract or vanilla bean paste
1 tsp peppermint extract
5 drops red food gel

Frosting
1 ½ batches American buttercream frosting
1 tsp peppermint extract
Red frosting: 5 drops red food gel
Pink frosting: 3 drops pink frosting
Dark green frosting: 8 drops green food gel + 5 drops blue food gel
Green frosting: 8 drops green food gel
Light green frosting: 5 drops green food gel
Lightest green frosting: 2 drops green food gel

Decorations
Assorted coloured sprinkles

Frosting
Add peppermint extract to the frosting and mix until well combined. Split into 6 mixing bowls and colour each in different colours using the colour combination listed in the ingredients list.

Cake
Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray three an angel food gel with oil spray and line the bottom with baking paper. Set aside.

Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.

Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.

Add the eggs, milk, oil, peppermint extract, Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or coloured gels to the batter.

Add half of the batter into another mixing bowl and add red food gel. Mix using a spatula until evenly coloured.

Drizzle each coloured batter into the cake tin, alternating between each colour. Bake for 45 minutes and then allow to cool completely.

Use a cake leveller or large serrated knife to trim the top crust off the cake.

Add pink frosting to a piping bag and pipe it a blob of frosting on top of a 10” cake board. Add the cake on top and cover the top and sides of the cake in frosting. Use a small offset spatula to smoothen out the frosting before placing it in the fridge to chill for 2 hours.

Cover the cake in an additional layer of green frosting and smoothen out.

Fit the end of a piping bag with a grass tip and fill with dark green frosting. Pipe around the sides of the cake, starting at the bottom, working your way around until you covered it all.

Fit the end of a piping bag with a Wilton 1M piping tip and fill with light green frosting pipe swirls around the top perimeter of the cake.

Fit the end of 1 piping bag with a small round tip and another with a leaf tip and pipe assorted leaves around the top of the cake in different colours.

Add sprinkles on top of the cake.

Fit the end of a piping bag with a Wilton 418 piping tip and fill with red frosting. Pipe a bow on top of the wreath.

This cake can prepared up to three days in advance and stored in the fridge for up to three days in an airtight container.

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.