How to Make a Christmas Log Cabin Cake

Bake in the oven for approximately 30 minutes or until a skewer inserted into the deepest part of the cake comes out clean.

Let the cake cool in the tin for 10 minutes whilst you mix up the second box of cake mix.

Lift the baked cake out of the tin and leave to cool on a cooling rack.

Reline the tin with baking paper, and bake the second cake in exactly the same way.

Using the long, serrated knife, gently score a centre line along the top of the cake, lengthways, so that the top of the cake is divided into 2 long halves.

Mark a line down the middle of each half and score a line.

Hold the knife on this line at a 45° angle and slice off the edge so you end up with a long triangular wedge.

Repeat on the other side of the cake. You will end up with a cake that looks like a house with a flat-topped roof.

Apply a layer of chocolate icing to the flat top and stick on the 2 long wedges to make a pointy roof.

Now to create your cabin door, take 1 speculoos biscuit and pipe rows of chocolate icing on the front using a piping bag fitted with a small round nozzle.

Pipe a small ball of royal icing for the handle.

Attach the door to the front of the cabin and add chocolate fingers to frame around the door.

Now make your antlers!

Slice through 2 pretzels with a sharp knife to make 2 antler shapes. Mount these to a piece of cereal with chocolate icing.

Attach the antlers above the front door with chocolate icing.

Finally, let's make the roof! Cover the roof with trifle sponge fingers and pipe a thick layer of snow to cap the roof using vanilla icing in a piping bag fitted with a large round nozzle.

Add a sprinkling of white nonpareils.

Use some wafer biscuits to make your chimney.