8" square Madeira tin
450 grams plain flour
2 tsp baking powder
400 grams caster sugar
400 grams soft margarine
3 ½ tbsp milk
Pre-heat the oven to 160C gas mark 3
Bake for 1 ¾ hours in an 8" square tin, or hire a jumper cake tin from your local cake supply shop
For the filling and the outside covering
2 tubs of Cake Angels Vanilla frosting
Or alternatively make your own buttercream:
250g softened butter
500g icing sugar
1 tsp of vanilla essence
2 - 3 tbsp of milk
For a simple buttercream icing mix the butter with the icing sugar and vanilla essence.
Continue to mix until smooth adding the milk to loosen the buttercream.
6 tbsp good-quality strawberry or raspberry jam
Extra ingredients to decorate
Cake Angels various sprinkles
Red and green food colouring gel or pastes
1. Grease and line your baking tin with baking or greaseproof paper.
2. Put all the ingredients into a large mixing bowl and use an electric hand mixer. Mix until evenly blended.
3. Place the mixture into the tin and smooth the top with a spatula.
4. Place the tin into the centre of the oven. Bake for 1 hour 20 minutes until the top of the sponge bounces back when pressed, insert a cocktail stick or metal skewer and if it comes out clean the cake is ready.
5. Remove from the oven and allow to cool before removing from the tin.
6. Let the tin cool on a wire rack and wait 5 minutes before removing the cake from the tin and let it completely cool on the wire rack. Refrigerate for at least an hour before decorating.
Take the cold cake and with a serrated knife carefully cut the top off of the cake so you have a nice flat top. Mark half way up the cake and carefully slice into 2 pieces. Leave the top layer where it is, and with a serrated knife cut a 6cm (2.5” ) strip off the right hand side.
The big square is the main part of the jumper, and on the top edge carefully remove a small semi circle to create the neck shape.
Take the side strip you just cut and slice that in half so you have 2 sleeves, cutting a 45 degree angle at one end.
Place the cuts pieces of cake on a the board or plate, and put together to see if it looks nice, you may have to trim the angle at the top to get the sleeves to fit on the plate.
When you are happy with the finished shape of your cake, put a small amount of frosting/buttercream onto the centre of a serving plate or cake stand, place the central bottom half of cake on it and press gently to secure it to the plate.
Take another piece of frosting/buttercream and attach the two bottom halves of the sleeves.
Put a big dollop of buttercream on the top of the base cake. Using a palette knife, start in the middle of the cake and spread the buttercream evenly over the top and just past the edge, making sure there is a generous layer it should be approximately ½ cm thick. The slight overhang of buttercream will help you frost the sides of the cake.
Spread a generous amount of jam onto the buttercream.
Place the top layer cake on top of this, and press gently to make sure it all sticks.
Take a step back and check that it is level and centred. Pop back in the fridge for 10 minutes while you mix the coloured frosting/buttercream.
If the remaining frosting/buttercream feels cold and firm to handle, put into the microwave and give it a 30 second blast, stir well and this should now be a lovely spreadable consistency. This will help to not collect crumbs from the cake, it also helps if the cake is cold from the fridge.
Split the remaining frosting/buttercream into 3 bowls and add red food colouring gel or paste to the first bowl, green to the second and leave the third vanilla colour.
Put 2 big dollops of vanilla frosting/buttercream on top third of the cake and using the palette knife, spread the buttercream to the edge in a circular motion. If you get crumbs in the frosting, simply scrape the dirty frosting off your palette knife into a separate bowl. Now for the sides, smooth any oozing frosting/buttercream from the centre along the edges giving a nice flat side. Take some frosting/buttercream onto your palette knife and working on one area at a time smooth back and forth to get a nice thick even covering as you did on the top of the cake, making sure you cover all the way down to the plate.
Be generous when you start to frost. You can always scrape some off if you have too much, but if you start with too little, you risk pulling crumbs from the cake into the frosting/buttercream. Try and keep a straight line across the top third of the cake, but you can cover this with your decorations.
Take your favourite Cake Angels decorations and using the picture for inspiration, create a beautiful Christmas jumper design. Create one colour at a time as the frosting/buttercream does harden slightly after time.
Pop back in the fridge for 10 minutes while you design the next part o the cake.
Take the next colour frosting/buttercream and cover the next third of the cake as before, being careful where the two colours join each other, you may want to use a cocktail stick to pull the icing along in a straight line.
Now decorate this part of the cake being as creative as you like!
Repeat for the last colour at the bottom of the jumper.
Take a slightly dampened piece of kitchen roll and clean up the plate/serving board.
Recipe thanks to Cake-angels.co.uk