300g granulated sugar
4 egg whites
180ml (3/4 cup) milk
1/2 tsp salt
2 tsp baking powder
360g plain flour (all purpose)
food colouring of choice (optional)
Preheat the oven to 180°C/350°F/Gas 4, lightly oil the pans.
Cream the margarine and sugar together with electric mixer until light and fluffy. Add the egg whites one at a time, beating well after each addition. Add the milk and incorporate.
Add the dry ingredients (salt, baking powder, flour) and mix until just combined. If you are colouring the layers, divide into 5 bowls (around 200g of mixture in each) and tint as desired. Spread into prepared pans.
Bake for 15-20 minutes, rotating the pans if necessary halfway through baking. Check to see if they are done by inserting a toothpick into the centre of each, if it comes out clean then they are finished baking. Cool in pans for 5 minutes, then gently remove and allow to cool completely on a wire rack.
200g butter, softened
800g confectioners’ sugar
100g dark chocolate, melted
Milk (only a little to get to a soft consistency)
In large mixing bowl, cream butter until light and fluffy. Slowly add sugar and cocoa, beating well between additions. Stir in chocolate and if necessary, thin frosting with 1-2 tsps milk or as much as required.
To assemble, cut the crown off each cake to level it off. Place the first layer on the serving plate and spread with some icing, going right to the edge. Top with the second cake and repeat with the remaining cakes. Spread the icing on the top of the final layer, and also cover the sides.
Candy Flames and Logs
Hard candies (red, orange and yellow)
Matchmakers (chocolate sticks)
Place the hard candies on an oiled baking tray and melt in the oven at around 180°C for 5-10 minutes. Swirl with a toothpick while still hot and then allow to cool. Snap into shards. If they don't look right, you can break it all up and re-melt until you get the effect you like! Arrange a few large shards in the centre, and then arrange the chocolate Matchmakers around, filling in with some smaller shards.
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