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Step 1: GINGER CAKE

225g Unsalted Butter

200g Black Treacle

225 Light Brown Sugar

125g Golden Syrup

4 Large Eggs

120ml Buttermilk

120ml Vegetable Oil

120ml Milk

500g Self Raising Flour

2tsp Baking Soda

4tsp Ground Ginger

3tsp Cinnamon

1/2tsp Mixed Spice

Melt the butter, sugar, golden syrup and treacle together in a saucepan on a low - medium heat . Once melted leave to cool for 5 minutes. Whisk the eggs, buttermilk, oil and milk together and slowly incorporate into the cooled sugar mixture. Next, mix the flour, baking soda, ginger, cinnamon and mixed spice together and pour into the saucepan. Fold the flour mixture into the batter before dividing by three and placing into three 8 inch cake tins. Bake for 20 minutes at 180 degrees C / 356 degrees F.

Step 2: BAILEYS BUTTERCREAM & CARAMEL

Vanilla Buttercream + 4tbsp Baileys / 1tsp Cinnamon & 1/4tsp Mixed Spice

Caramel Sauce

Once cooled, level the cakes and soak the cake layers in simple syrup. Pipe a border around the edge of the first layer of cake with the baileys buttercream. Fill the centre of the cake with caramel sauce and cover the caramel with more buttercream. Repeat this step again with the second layer of cake and place the final layer of cake on top to finish. Crumb coat the cake with the remaining buttercream and leave to chill for 1 hour.

Step 3: DECORATE

Vanilla Buttercream + 4tbsp Cocoa Powder & 50g Dark Chocolate

White Chocolate Ganache (250g White Chocolate + 240ml Double Cream)

Jelly Tots (or your choice of sweets / candy)

Mini Gingerbread Men

Icing Sugar

Frost the cake with the chocolate buttercream and pour the white chocolate ganache over the top, allowing to run down the sides of the cake. Dust the cake with icing sugar and decorate with the Jelly Tots and mini gingerbread men.

Step 4: ENJOY

<p>So beautiful! I want to learn!))) cool!</p>

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