Gingerbread Cake with Maple Buttercream

Oven temperature: Gas Mark 4 / 180°C

Heat the butter, treacle, golden syrup and vanilla in a saucepan until melted. Whisk in the brown sugar and set aside to cool

In a separate jug, whisk together the milk and eggs. Pour this into the butter and sugar mixture and whisk until fully combined

In a separate bowl, sift together the flour, bicarbonate of soda, baking powder, salt and spices. Make a well in the centre and pour the wet ingredients into the dry. Stir until there are no large lumps

Divide the batter evenly between two 20cm loose-bottomed cake tins lined with Bacofoil^® Non-Stick Baking Paper, and bake in a preheated oven for 40-45 minutes.

Whilst the cakes bake, heat the stem ginger syrup with 3 tbsp of water. Let it come to the boil before removing from the heat

Once the cakes are fully cooked, poke the surface with a skewer and pour over the hot syrup allowing it to soak through. Let the cakes cool before removing them from their tins and placing on a wire rack

When the layers are completely cool, wrap them in cling film and place in the fridge for at least 30 minutes to an hour to firm up. Once chilled, unwrap the cakes and use a sharp serrated knife to cut each layer into two so you have four layers in total. Set aside whilst you make the buttercream

To make the buttercream, beat softened butter for 3-4 minutes until pale and creamy. Add in icing sugar and continue to beat for another 5-6 minutes

Pour in the maple syrup and beat until fully incorporated

Assemble the cake by sandwiching each layer with some buttercream. When you get to the last layer place it cut side up, giving you a completely flat top. Cover the whole cake with a thin layer of buttercream for a semi-naked effect. Swirl some extra buttercream on the top of the cake before decorating with desiccated coconut, gold leaf and sugared cranberries