[Blogmas] Day 9: [Recipe] – A Centrepiece Cake.

Whether is be a store prepared cake or a homemade one, most people like to have a Christmas themed or ‘all out’ high calorie cream and/or chocolate cake to present and serve over the festive period. In my family we would usually have a cake like this during the evening or night of Christmas Day after indulging in savoury snacks. You don’t neccassarily have to rush to find a lovely igloo shaped cake make from sugar icing or struggle to pipe ‘Merry Christmas’ onto a cake with an icing pen; the cake can be however you wish. This recipe uses chocolates from selection boxes that are mainly around in the UK at Christmas time i.e. Celebrations, Quality Street, Heros or Roses: combining them with a simple cream sponge cake. 


  • 500ml of double cream (you may have to buy two tubs of 300ml cream)
  • Cream in a spray can.
  • 2 eggs.
  • 3/4 of a cup of sugar or sugar substitute.
  • 1 teaspoon of vanilla extract.
  • Half a teaspoon of salt. 
  • 1 and a half of plain flour.
  • 2 teaspoons of baking powder.
  • Strawberries or any fresh berries of you choice.
  • Icing sugar (optional).


  1. Preheat your oven to 175ยฐc/gas mark 4. 
  2. In a large bowl whisk the double cream until it’s texture is spreadable. Store in a refrigerator for later use.
  3. Lightly grease an 8inch round baking tin with some butter or margarine. I recommend using a spring-form based baking tin. 
  4. In a clean medium sized bowl beat the eggs with an electric whisk; do so until thickened. Once the eggs are thick enough add the sugar and vanilla extract. Mix well once again.
  5. In a separate bowl put the flour, salt and baking powder together. Evenly distribute the ingredients using a spoon in stirring motions. 
  6. Add 1/3 of the flour mixture to the egg based mixture. Use a spatula to fold the ingredients together. 
  7. Take 1 cupful of the earlier prepared whipped cream, add 1/3 of this to the cake mixture. Fold together again. 
  8. Continue to alternate the flour and cream in 1/3 parts, stirring gently at intervals. 
  9. Once all the ingredients have been combined into one bowl, transfer the mixture to the pregreased baking tin. There should be no lumps in the mixture.
  10. Bake for 30-40 until baked throughly from outer to centre. 
  11. After the designated baking time lay the cake to rest within it’s baking tin.
  12. Once the cake is almost fully cooled, carefully remove it from it’s tin. Allow to cool further.
  13. When the cake has finished cooling delicately and precisely as possible halve the cake into TWO LAYERS. 
  14. Spread a thin layer of the remaining whipped cream onto the bottom layer. Ensure there is enough cream left for coating the sides of the cake in furture steps.
  15. On top of the cream layer scatter some of the berries you have selected. I like to use strawberries that have been diced or sliced into circles.
  16. Place the top layer back onto the bottom layer.
  17. With a spatula use the last of the whipped cream to cover the sides of the cake. You can spread it very generously, or there may be some cream leftover for eating with other Christmas desserts.
  18. Now it’s time for the best part. Use a can of spray cream to squirt little peaks of cream along the top outer edge of the cake: completing a full circle of the cakes circumference. Pipe two or three rings in total. 
  19. Fill the top centre of the cake with more berries and whole chocolates. I like to use Celebratations
  20. Chill in your refrigerator until serving time. If you wish, you can delicately dust the cake with icing sugar to resemble snow. 

3 thoughts on “[Blogmas] Day 9: [Recipe] – A Centrepiece Cake.

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