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Frosted Forest Cake Topping

Frosted Forest Cake Topping

By OcadoLifePublished on 25 November 2021Striking in its simplicity, this Frosted Forest Cake proves that cake decorations don’t need to be complicated. Sprigs of rosemary are simply ‘frosted’ then upturned to look like Christmassy pine trees. And, says creative whizz Kim-Joy, a 2018 Great British Bake Off finalist and author of three baking books, it looks good even if you can’t get the crumb-coat icing super-smooth – it just adds to the rustic woodland texture. Add a festive cake topper or character to the scene, if you like. 
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Time and servings

40 minsTotal time
40 minsCooking time

Ingredients

  • 4 sprigs of rosemary, pick sprigs that are narrow on one end and wider at the other, so they look like pine trees)
  • 1 packet of fresh redcurrants
  • 1 egg white, whisked, (or chickpea water drained from a tin or Oggs Aquafaba, if vegan)
  • 1 sprinkle of granulated sugar, for coating

Method

  • Step 1

    ‘Fluff up’ the rosemary sprigs so they’re not too flat, then dip them and redcurrants in the egg white, chickpea water or Oggs Aquafaba. Roll in the sugar until coated and they look frosted. Set aside on baking paper to dry.

  • Step 2

    To assemble, place 1 cake layer on a flat serving board, then pipe a border of vanilla buttercream around the top edge. Spread the Biscoff buttercream in the centre, then drizzle with the caramel. Place the second cake layer on top. Cover the whole cake with a thin layer of vanilla buttercream, using a palette knife to smooth it on (running the palette knife under hot water first will help you create a smoother finish). You want to create just a thin crumb-coated effect, so the cake is still visible through the buttercream. Dust with icing sugar, then decorate with the sugared redcurrants and upturned rosemary sprigs. To finish, dust once more with icing sugar ‘snow’.

  • Step 3

    sprigs of rosemary (pick sprigs that are narrow on one end and wider at the other, so they look like pine trees) fresh redcurrants 1 egg white, whisked (or chickpea water drained from a tin or Oggs Aquafaba, if vegan) granulated sugar, for coating 1 Spiced Ginger Cake, or any 20cm firm two-layer cake vanilla and Biscoff buttercreams caramel sauce icing sugar, for dusting