How to Make a Noel Cake

Note: All letters are baked in reverse/back to front in the tin. Arrange the inserts in the tin as below for each letter.

Arrange the inserts in the tin and use a pastry brush to give the tin and inserts a good covering of cake release.

Make up your cake mix by adding all the ingredients into a large mixing bowl and whisking until well incorporated. Add the cake batter to the pan, ensuring you don't fill inside the inserts. Bake the cake in the oven until a skewer stuck into the centre of the cake comes out clean.

Allow the cake to rest in the tin on a cooling rack for 15 minutes and then remove the inserts. Use a long serrated knife to cut off any 'domed' cake

Allow the cake to rest in the tin on a cooling rack for 15 minutes and then remove the inserts. Use a long serrated knife to cut off any 'domed' cake

To decorate each letter, use half a tub of Wilton decorator icing, decant it into a large bowl and colour with your choice of gel food colour. Use a small palette knife to cover the cake with a thin coat of the icing, this is called a crumb coat and seals the cake, ensuring no loose crumbs escape!

Fit the 2D nozzle into a large disposable piping bag and starting around the sides, pipe roses all around the circumference of the cake.

Add roses to the top of the cake using the same method. If you have any 'dead space' in between roses then fill these in with piped stars.

Finally, adorn your cakes with sprinkles or icing snowflakes.