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Both the cake layers and biscuits can be made a day or two in advance, as can the vegan lemon curd. The frosting needs to be used straight away however so don't make that until you are ready to assemble the cake - it only takes five minutes to make.

Spread a couple of spoonfuls of lemon curd inside the ring of buttercream, making sure not to overfill it. Spread a thin layer of buttercream over the bottom of one of the remaining cake layers and place it on top. Repeat the same steps as before. Woodland animal ginger cake - this impressive vegan ginger cake with lemon curd, cream cheese frosting and whimsical gingerbread woodland animals is a real festive showstopper for Christmas! Spread a layer of buttercream over the top and sides of the cake then top with the gingerbread animals and trees, some chopped nuts, sprigs of rosemary, pumpkin seeds and sugared cranberries. You will need to use some wooden skewers to prop the trees on top of the cake up.To make sugared cranberries if you want to use them, place 50g granulated sugar and 50ml water in a small pan. heat gently, stirring often, until the sugar dissolves and it comes up to the boil. On the day of, it’s time to assemble. First make a dam with frosting on each layer where you will put the cherry pie filling. Simply pipe it around the edge with a large piping tip and then fill it with half of the cherry pie filling, repeat with the next layer. It was a really fun cake to make and if you used toy animals instead of making them yourself, I’d say it’s got to be one of the easiest birthday cakes you could make!

Press icing into the mould (select your colour depending on the animal – use the main image on this blog as a guide) to create the features for each creature. Heat gently while stirring until the coconut oil/margarine has melted. Whisk in cinnamon, ginger, cloves and bicarbonate of soda then stir in plain flour. Divide the batter between three greased and lined 20cm/8in round cake tins and bake for about 25 minutes. The lemon curd is really delicious and works wonderfully with the ginger cake, but it does make the cake a little less stable, so if it needs to travel then I recommend omitting the lemon curd. If you do decide to use it then you will need half a batch of this recipe.

Farm & Woodland Animals Cake Toppers

I made all of these items the day before so that I only had to assemble on the day of the party. You’ll need to refrigerate the cherry pie filling, but the cake and frosting can just be covered in plastic wrap and left at room temperature. First up: I chose to make a three layer cake rather than a two layer cake as this adds height, giving the cake a more dramatic and impressive look. This is the cake recipe I used.

It consists of three layers of soft, moist vegan ginger cake which is filled with cream cheese frosting and a generous dollop of lemon curd for good measure. Lakeland Woodland Animal Mould – with a 6-cup hemisphere mould silicone tray to create your sponges and a silicone feature mould to help you create various eyes, ears and noses, etc. out of fondant icing. As well as our cute woodland animals, you can create lots of other animals with this kit too. Once they are set they can be stored in an airtight container at room temperature for about 4 days. Divide the mixture evenly into 6 moulds and smooth the top of each. Place in the centre of the oven and bake for 18-20 minutes or until well risen, lightly golden and a skewer comes out cleanly.

How To Make Woodland Animal Ginger Cake:

I managed to make time to bake this vegan woodland animal ginger cake however and it is a real showstopper! It also won the Christmas bake off at my bouldering gym! Tip: if you only have two pans, pre-measure the batter, splitting it into three. That way you know the third layer will bake up the same as the others. Trim the tops of the cake layers to level them then place one layer on a serving platter or board. Spread over a thin layer of the buttercream then pipe a wide ring of buttercream around the edge of the cake - make it twice as wide as pictured as my cake wasn't very sturdy! Next, I made a batch of cherry pie filling to put in the centre. Next time I think I would add a layer of ganache as well to give it that extra oomph of flavour (you can never have too much chocolate in my book!).

It is topped with cute vegan gingerbread animals and trees, with a scattering of sugared cranberries, nuts, seeds and rosemary sprigs to complete the woodland scene. It looks especially effective if you serve it on a wooden board! (Mine is from TK Maxx.) Break the eggs into another bowl, beat in the vanilla and yoghurt, then stir in the melted butter until well mixed. To make the vegan ginger cake layers, whisk together sifted plain flour, baking powder, bicarbonate of soda, ginger, mixed spice, caster sugar and salt in a large bowl. I made these animals the night before as well. I used marzipan but you can use fondant or gumpaste as well. I followed these tutorials from Cake Dutchess on Youtube: Start by making the gingerbread biscuits; place golden syrup, treacle, brown sugar, coconut oil or margarine* and some water in a pan.

Spread a thin layer of buttercream over the TOP of the final cake layer and place it on the cake upside down to give you a flat surface. I think this theme would suit kids of many ages, so I figured I’d share a bit of a tutorial on how I made it in case you’re interested. I posted the process on my insta stories, and thought I would share those photos with a bit more in-depth explanation here.