- 1 hr 30 min
- 45 min
- 1 tin crushed pineapple
- 500g mixed dried fruit, chopped
- 200g butter
- 2 tsp Queen Natural Brandy Essence
- 1 tbsp water
- 1 tsp Queen Natural Vanilla Extract
- 2 eggs
- 1 cup brown sugar
- 1 ½ cups plain flour, sifted
- ½ cup cocoa, sifted
- 1 sachet Dr. Oetker Baking Powder
- 2 tsp mixed spice
- 100g walnuts
- 100g choc chips
- Dr. Oetker Chocolate Silver Pearls
- Dr. Oetker Giant Chocolate Stars
- Dr. Oetker Polka Dots
- Dr. Oetker Designer Icing Pink
- Dr. Oetker Designer Icing White
- 150g white chocolate, melted
- Gingerbread Men
Pre-heat oven to 160ºC and line three 6 inch cake tins with baking paper.
In a large saucepan add pineapple, dried fruit, butter, Brandy Essence, water and Vanilla Extract. Heat over medium low heat, stirring continuously, until butter has melted and mixture starts to bubble. Remove from the heat and allow to cool. Transfer to a large bowl. Add eggs one at a time, mixing well to combine. Stir in brown sugar and sifted dry ingredients, then mix through walnuts and chocolate chips.
Evenly distribute batter between pans. Bake for 30 – 45 minutes, turning half way, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before icing.
For buttercream, beat butter until pale and creamy, then add icing sugar a few tablespoons at a time. Beat on medium high until smooth and light in colour. Add Vanilla Extract and cream and whip until buttercream is luscious and thick.
Add 1 tsp of cinnamon to half of buttercream and stir well to combine. Separate remaining buttercream into three bowls. Add Red Food Colour Gel to one bowl and Green Food Colour Gel to another bowl. Add each colour to a separate piping bag.
To assemble, place one layer of cake on cake stand and top with cinnamon buttercream. Smooth with spatula then top with second cake. Repeat for third and final cake.
To decorate, pipe lines of buttercream around cake in alternating colours. Use a bench scraper to smooth out buttercream on sides and top of cake. Place in fridge for 15 minutes to allow buttercream to firm.
Melt white chocolate in microwave in 30 second intervals until chocolate is melted, stirring well in between. Allow to cool slightly.
Remove cake from fridge and pour white chocolate over cake. Use the back of a spoon to smooth out and encourage drips over the side. Before chocolate hardens, sprinkle Polka Dots and Chocolate Silver Pearls. Add store bought meringues, and use White Designer Icing to glue Giant Chocolate Stars upright on cake. Decorate gingerbread men with White and Pink Designer Icing and glue in place with White Designer Icing.