- 15 min
- 45-50 min
- 330g butter, softened
- 2 cups (330g) caster sugar
- 4 large eggs, room temperature
- 3 tsp Queen Vanilla Bean Paste
- 2 ¼ cups (340g) self-raising flour
- ¾ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 cup + 1 tbsp (270ml) full cream milk
White Chocolate Buttercream
Method - Sheet Cake
Preheat oven to 180°C (fan forced). Grease & line a 20 x 30cm sheet cake tin.
Using a stand mixer or hand mixer, cream butter, sugar & Queen Vanilla Extract until light & fluffy. Add eggs, one at a time, mixing well in between. Add flour, Nutmeg, Cinnamon & milk, mix to combine.
Pour into prepared tin & bake for 55-60 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 10 minutes, before transferring to a wire rack to cool completely.
Method - White Chocolate Buttercream
Place White Choc Melts in a heat proof bowl, melt in 30 second increments in the microwave, stirring until melted & smooth. Set aside to cool to room temp.
Beat butter, icing sugar, Vanilla Bean Paste & Nutmeg until light & fluffy (about 5 minutes). Add cooled White Choc Melts, mix to incorporate. Set aside.
Spread 2 cups of buttercream over the cake. Colour the remaining with Queen Green Food Colour. Spoon into piping bag fitted with a star tip. Using a knife, roughly mark out a triangle tree shape on the spread icing. Pipe rosettes & stars within the tree shape. Top with Queen Unicorn Confetti sprinkles, then pipe on gold “tinsel” and add a gold star with Gold Queen Metallic Writing Icing Gels.
Tip: Use a star cookie cutter and press into the icing to create an outline to pipe writing icing onto.