There are things out there where you think “I’m never gonna manage to do this or that” or “this way to complicated, I’m not in the mood to do it – not in a hundred years…” ;) Well – sometimes you get over that or in my case – you sometimes need a little push in the right direction…

Fondant for example. I am very undecided when it comes to the usage of fondant for bakes. I admire people that create all those stunning themed cakes. On the other hand, I do not really like to eat it – it’s just too sweet for me. This is the reason why I hardly use it. But it does not mean I am not tempted ;P When I was a kid I always played with clay and other things and made little gifts for my family… I bet all of them remember all too well. There were a lot of gifts to make for birthdays and Christmas :P
Anyways – I am losing track. It’s not about my childhood – I wanted to talk about this “little” Christmas Winter Cake.


If you are baking on a regular basis you probably know the brand KAISER already (here in Germany). Half of my baking pans and little helpers in the kitchen are from KAISER. Lately, they released a new like called KAISER Inspiration* with a collection of products especially for working with fondant. The other day I got asked if I wanted to try some of those helpers – and in the spirit of the whole story I was telling you before – this was my push to try something new – or better said: “challenge accepted!” :))
So what you can see is the result if you got the right equipment to work with. Not too shabby, right? ;) I have to be honest – I am (a little bit) proud of what I achieved. The cake and decoration turned out pretty good I think. All the DIY projects I did as a kid helped… but to be honest, the equipment helps a lot. There are those plastic thingies (you can see them in the picture above) for example, you can use to press a pattern into the fondant – super easy to use!
I do not give really specific directions what to do with the fondant – I wanted you to be creative and go crazy with it – just how much fondant you need to cover everything and make some ornaments etc. If you need some inspiration, take a look at one of those many blogs with themed cakes – they have some really crazy good things out there. I wanted to make the cake a bit more colorful, but as soon as I started to use the baby blue fondant, I knew I wanted to stick with that and go for an icy winter wonderland frozen princess cake instead of a “plain” Christmas Cake ;)
INGREDIENTS / ZUTATEN
2 2/3 cups (350g) all-purpose flour
1 1/2 cups (300g) sugar
3/4 cup (150g) brown sugar
1 cup (120g) cocoa powder
1/2 tsp. gingerbread spice
1 1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 large eggs
1 1/2 cups (360ml) buttermilk
3/4 cup (175g) butter, melted
3 tsp. vanilla extract
1 1/4 cups (300ml) hot coffee
For the buttercream frosting:
15 oz. (425g) dark chocolate (73% cocoa)
1 1/4 cup (290g) butter, room temperature
1/3 cup (40g) cocoa powder
2/3 cup (80g) confectioner’s sugar
pinch of salt
2 tsp. vanilla extract
1/4 cup (120ml) heavy cream
For the decoration:
18 oz. (500g) white fondant
9 oz. (250g) light blue fondant (or any other color)
350g Mehl (Type 405)
300g Zucker
150g brauner Zucker
120g Kakao
1/2 TL Lebkuchengewürz
1 1/4 TL Natron
1 TL Backpulver
1/2 TL Salz
3 Eier (L)
360ml Buttermilch
175g Butter, geschmolzen
3 TL Vanille Extrakt
300ml heißer Kaffee
Für die Buttercreme:
425g Vollmilchkuvertüre
290g weiche Butter
40g Kakao
80g Puderzucker
Prise Salz
2 TL Vanille Extrakt
120ml Sahne
Für die Dekoration:
500g Fondant weiß
250g Fondant hellblau oder andere Farben



DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix flour, sugars, cocoa, gingerbread spice, baking soda, baking powder and salt until combined. Add eggs, buttermilk, melted butter and vanilla extract. Mix until well combined and smooth. Add hot coffee and mix on low speed until combined. The batter will be pretty liquid.
3. Divide batter between the springform tins and bake in the middle of the oven for about 35 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and place on a wire rack. Let cool in the tin for about 10-15 minutes and then remove from the tins and let cool completely on the wire rack.
4. Chop the chocolate and add to a heatproof bowl. Place on a pot with simmering water and melt the chocolate. Set aside and let cool down to room temperature.
5. Add the butter to a large bowl and beat on high speed until light and fluffy. Add cocoa powder, confectioner’s sugar, and salt and beat on low speed first and then on high speed until well combined. Add vanilla extract, heavy cream and cooled chocolate and beat until well combined – for about 5 minutes. The frosting should be pale and fluffy.
6. Place the first of the larger cake layers on a serving plate and spread some frosting on top. In case the cake is domed, cut off the upper part to even out the top. Add the second cake layer on top and cover the whole cake with a thin layer of frosting. Even out tops of the smaller cake layers if necessary and cut off the sides a bit so the cakes get smaller – there should be quite a difference between the top and the bottom part of the finished cake. Spread frosting on the smaller cake layer, add the second layer on top and cover with frosting like you did with the first cake. Place both cakes in the fridge for about 30 minutes. Take out the cakes and cover with the remaining frosting – try to get a really smooth surface. Place in the fridge for at least two hours (or overnight).
7. Roll out about half of the white fondant into a thin layer and cover the large cake with it. Cut off overlapping fondant and collect for the decoration (make sure there is no chocolate cream on it). Roll out white or blue fondant for the smaller cake and cover that one as well. Place the cakes on top of each other on a serving plate and decorate with whatever you can come up with the fondant.
2. In einer großen Schüssel das Mehl mit den beiden Zuckersorten, Kakao, Lebkuchengewürz, Natron, Backpulver und Salz vermischen. Eier, Buttermilch, geschmolzene Butter und Vanille Extrakt zugeben und verrühren, bis sich alles gut verbunden hat. Heißen Kaffee zugeben und auf niedrigster Stufe verrühren – der Teig wird recht flüssig sein.
3. Den Teig gleichmässig auf die Formen verteilen und in der Mitte des Ofens für ca. 35 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und in der Form auf einem Kuchengitter für ca. 10-15 Minuten abkühlen lassen. Dann aus der Form lösen und auf dem Kuchengitter komplett auskühlen lassen.
4. Schokolade klein hacken und in eine hitzebeständige Schüssel geben. Diese Schüssel auf einen Topf mit köchelndem Wasser stellen und die Schokolade vorsichtig schmelzen. Zur Seite stellen und auf Zimmertemperatur abkühlen lassen.
5. Butter in eine große Schüssel geben und auf höchster Stufe aufschlagen, bis sie hell und luftig ist. Kakao, Puderzucker und Salz zugeben und erst auf niedriger Stufe und dann auf höchster Stufe aufschlagen, bis sich alles gut verbunden hat. Vanille Extrakt, Sahne und die abgekühlte Schokolade zugeben und alles aufschlagen, bis es gut verbunden ist – für ca. 5 Minuten. Das Frosting sollte luftig und etwas heller veworden sein.
6. Die erste der großen Kuchenschichten auf eine Servierplatte setzen und Buttercreme darauf verteilen. Sollte die Kuchenschicht gewölbt sein, den oberen Teil vorher begradigen. Die zweite Kuchenschicht auflegen und dann den Kuchen komplett mit einer dünnen Schicht überziehen. Die kleineren Kuchenschichten ebenfalls begradigen falls notwendig und dann an den Seiten etwas beschneiden, damit der Umfang etwas kleiner wird. Wie beim der ersten Torte mit Buttercreme bestreichen, die zweite Kuchenschicht auflegen und dann komplett dünn mit Creme einstreichen. Beide Torten für 30 Minuten in den Kühlschrank stellen. Die Torten wieder herausnehmen und mit der verbliebenen Buttercreme einstreichen – die Oberfläche sollte möglichst glatt und gleichmäßig sein. Für mindestens 2 Stunden kühlen (oder über Nacht).
7. Für die Dekoration etwa die Hälfte des weißen Fondants dünn ausrollen und dann auf die größere Torte auflegen und glattstreichen – zurechtschneiden und den Rest für die Deko verwenden (darauf achten, dass keine Schokoladencreme auf dem Fondant ist). Für die kleinere Torte entweder weißen oder blauen Fondant verwenden und wie die erste Torte einkleiden. Die Torten auf einer Servierplatte stapeln und dann mit dem restlichen Fondant Blumen, Sterne oder was auch immer ausstechen/schneiden und die Torte damit verzieren.


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Here is a version of the recipe you can print easily.

Christmas Winter Cake
- Prep Time: 90
- Cook Time: 35
- Total Time: 300
Description
If you are looking for a nice winter themed cake, take a look at this little fella – a nice chocolate cake with winter decorations.
Ingredients
For the cakes
- 2 2/3 cups (350g) all-purpose flour
- 1 1/2 cups (300g) sugar
- 3/4 cup (150g) brown sugar
- 1 cup (120g) cocoa powder
- 1/2 tsp. gingerbread spice
- 1 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 large eggs
- 1 1/2 cups (360ml) buttermilk
- 3/4 cup (175g) butter, melted
- 3 tsp. vanilla extract
- 1 1/4 cups (300ml) hot coffee
For the buttercream frosting
- 15 oz. (425g) dark chocolate (73% cocoa)
- 1 1/4 cup (290g) butter, room temperature
- 1/3 cup (40g) cocoa powder
- 2/3 cup (80g) confectioner’s sugar
- pinch of salt
- 2 tsp. vanilla extract
- 1/4 cup (120ml) heavy cream
For the decoration
- 18 oz. (500g) white fondant
- 9 oz. (250g) light blue fondant (or any other color)
Instructions
- Preheat the oven to 350˚F (175°C). Grease two 8 inch (20cm) and two 6 inch (15cm) springform tins and dust with flour. Set aside.
- In a large bowl mix flour, sugars, cocoa, gingerbread spice, baking soda, baking powder and salt until combined. Add eggs, buttermilk, melted butter and vanilla extract. Mix until well combined and smooth. Add hot coffee and mix on low speed until combined. The batter will be pretty liquid.
- Divide batter between the springform tins and bake in the middle of the oven for about 35 minutes or until toothpick inserted in center comes out clean. Take out of the oven and place on a wire rack. Let cool in the tin for about 10-15 minutes and then remove from the tins and let cool completely on the wire rack.
- Chop the chocolate and add to a heatproof bowl. Place on a pot with simmering water and melt the chocolate. Set aside and let cool down to room temperature.
- Add the butter to a large bowl and beat on high speed until light and fluffy. Add cocoa powder, confectioner’s sugar and salt and beat on low speed first and then on high speed until well combined. Add vanilla extract, heavy cream and cooled chocolate and beat until well combined – for about 5 minutes. The frosting should be pale and fluffy.
- Place the first of the larger cake layers on a serving plate and spread some frosting on top. In case the cake is domed, cut off the upper part to even out the top. Add the second cake layer on top and cover the whole cake with a thin layer of frosting. Even out tops of the smaller cake layers if necessary and cut off the sides a bit so the cakes get smaller – there should be quite a difference between the top and the bottom part of the finshed cake. Spread frosting on the smaller cake layer, add the second layer on top and cover with frosting like you did with the first cake. Place both cakes in the fridge for about 30 minutes. Take out the cakes and cover with the remaining frosting – try to get a really smooth surface. Place in the fridge for at least two hours (or over night).
- Roll out about half of the white fondant to a thin layer and cover the large cake with it. Cut off overlapping fondant and collect for the decoration (make sure there is no chocolate cream on it). Roll out white or blue fondant for the smaller cake and cover that one as well. Place the cakes on top of each other on a serving plate and decorate with whatever you can come up with the fondant.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 20
*I have partnered with Kaiser to bring you this Christmas Winter Cake. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)