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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!
I made this woodland birthday cake a while ago for my daughter’s 7th birthday. She absolutely adores animals and nature so the forest theme suited her perfectly.
How To Make Woodland Animal Ginger Cake:
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! You can also add a dollop of buttercream in the middle to help make the cake sturdier - I totally forgot to do it. 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. I can't believe how close to Christmas we are already - I am so not prepared! I've got a few more festive recipes that I want to post before the big day, as well as some work to finish up, so things are busy, busy, busy at the moment!
Cover each mini sponge with a thin layer of buttercream. You’ll find our buttercream recipe and top tips on our blog. Divide the batter between three greased and lined 20cm/8in round cake tins and bake for about 25 minutes. 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. Allow to cool a little then bring the mixture together into a ball (it will still be very soft), wrap in clingfilm and refrigerate for about an hour until it is firm enough to roll out. The birthday girl wanted to help with the frosting so I piled some on top for her to spread, then I made sure to take it down the sides once she was done. Remember, since this is a rustic cake you want to make sure that the chocolate cake peeks through the sides.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.
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! The animal cutters I used are all from Ikea, apart from the leaping fox one which is from Rex London, though I don't think that they sell it any more. You will also need some tree shaped cutters. Start by making the gingerbread biscuits; place golden syrup, treacle, brown sugar, coconut oil or margarine* and some water in a pan.Re-roll the trimmings and cut out more shapes then place them well spaced apart on a couple of baking trays. Pop the trays in the freezer for twenty minutes while you heat up the oven.
She loves planning and baking with me so the whole birthday planning process was a dream come true for her. I kept a few small surprises for her but I always let my kids plan with me because they come up with the most interesting ideas and in reality what I come up with always ends up being much more work. So why not keep it simple and let them plan? 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. 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.
Farm & Woodland Animals Cake Toppers
Add sifted icing sugar, fresh lemon juice and vanilla extract and whisk until smooth. Transfer a third of the buttercream to a disposable piping bag and snip off the tip, or place it in a regular piping bag fitted with a large round nozzle. I made only this one small batch of buttercream which was just enough for the whole cake, as I only used it as a dam for the filling and to thinly frost the outside. That is the bonus of naked cakes – less frosting! I know I’m not the only one who scrapes the frosting off when eating cake. This way you just scrape it off from the start. 😉 Once they are set they can be stored in an airtight container at room temperature for about 4 days. 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! 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.
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