White Christmas Gingerbread Cake

Preheat oven to 170°C. Grease and line bases of two 20cm round baking pans with baking paper.

Beat butter and sugar in a bowl with electric beaters until light and fluffy. Add eggs, one at a time, mixing on medium speed for one minute between each addition. Add vanilla and mix until combined, then add flour and spices. Add milk, in two additions, and mix until just combined.

Pour mixture into prepared pans and bake for 45 minutes or until skewer inserted comes out clean. Cool completely in pans.

Meanwhile, for the frosting, beat butter and cream cheese together in a bowl, scraping down bowl, until smooth. Add vanilla and icing sugar and beat until well combined.

To make chocolate Christmas trees, line a baking tray with baking paper. Cut bamboo skewers in half and evenly space on tray.

Place melted chocolate into a piping bag (see tip). Pipe zig-zag lines over the skewers to create Christmas trees of alternating sizes, forming two layers of chocolate to create a thick, stable tree. Add sprinkles and 1 tbs desiccated coconut to the trees while still soft. Place in fridge and chill for 5-10 minutes or until completely set.

To assemble cake, place a small amount of icing on a cake board or serving platter to anchor one cake. Sandwich cakes together using approximately half of the icing mixture.

Using a cake scraper (or metal ruler), lightly scrape icing around outside of cake to achieve a semi-naked look.

Top cake with remaining icing and use the back of a spoon to create peaks. Sprinkle top of cake with remaining desiccated coconut. Insert chocolate Christmas trees into the cake when ready to serve.