Christmassy Prosecco Cake

Serves: 10-12

Category: Dessert,Cakes,Christmas

Ingredients

For the sponge cake
• 125g butter or margarine, softened
• 125g caster sugar
• 2 medium eggs
• 125g self-raising flour

• 140g butter, softened
• 280g icing sugar
• 1-2 tbsp milk

• Prosecco
• 2-3 tbsp caster sugar
• Strawberry jam
• Betty Winters Ready to Roll Icing - White
• Betty Winters Ready to Roll Icing - Blue
• Star cutter, varied sizes (or cutter of your choice)
• Rolling pin
• Ribbon

Method

For the sponge cake

1. Heat the oven to 180C/350F/Gas 4.
2. Line two or three 18cm/7" cake tins with baking parchment.
3. Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.
4. Beat in the eggs.
5. Sift over the flour and fold in using a large metal spoon.
6. The mixture should be of a dropping consistency; if it's not, add a little milk.
7. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.

For the buttercream

1. Beat the butter in a large bowl until soft. Add in half of the icing sugar and mix until smooth.
2. Add the remaning icing sugar and 1 tbsp of milk, beating the mixture until smooth. Add in the rest of the milk to loosen the mixture if needed.

For the decoration

1. Heat 200ml and 2-3 tbsp sugar in a small saucepan for a few minutes until syrupy, then set aside to cool.
2. Make your sponge cakes, cool, trim and drizzle with the prosecco syrup.
3. Add a layer of jam and buttercream to two of the layers then stack them all together, finishing the top layer just with buttercream.
4. Spread a thin layer of buttercream all over the sides of the cake and ensure the finish is flat and smooth.
5. Roll out your white Betty Winters icing using a little icing sugar to stop it from sticking.
6. Make sure it is large enough to cover the top and both sides with a little extra. Drape the icing over the rolling pin and transfer to the cake, easing it on and smoothing the top first. Then work down the sides, using the side of your hand to ensure there are no air pockets. Trim off the excess.
7. To decorate, mix a little blue icing with a little white icing to make a light, a mid and a pale blue piece of each then roll out and use cutters to make stars of different sizes.
8. Brush a little water onto the bottom of each star just before you place it onto the cake to help it stick. Work around the edges to make a star wreath. Finish with some edible glitter and ribbons.