Once completely cool, the decoration began. We used this buttercream icing recipe
- 200 g butter, at room temperature
- 250 g icing sugar
- 1 tsp vanilla extract
- 1 tbsp fluid (we used water but milk is OK)
- green food colouring
Then swirls of the icing were piped, inexpertly, onto each cake. Sous Chef J then sprinkled coloured sugar crystals on (to make the baubles).
As a finishing touch, we used some gold dust to coat white chocolate stars and these were placed at the top of the trees.
We displayed them on our cupcake tree stand.
Then the cakes were placed in a 'suitable carrier' ready for off...
Festive foody fun for all!