A few weeks ago I was lucky to get invited to the book launch of Decorated by April Carter. Since then the book has kept its place next to my bed for nighttime reading and I've been pouring over the delicious recipes and stunning photography.
I finally decided to go with the recipe that first caught my eye, the Gingerbread Cake with Whisky Caramel. At the back of April's book are some handy tips on decorating, so what better an opportunity (excuse) to purchase a few new cake tools and try some new techniques.
April's instructions on assembling, icing and decorating cakes are easy to follow and with my new cake leveller I was very pleased with how precise my layers were.
I had a lot of fun putting this cake together and here's how it went...
Firstly the levelling of the cake
Next the stacking of the layers
Then the crumb coat
And finally the drizzling of that heavenly whisky caramel
I was a little obsessed with how uniform the inside of the cake looked; cutting in straight lines has never been my strong point (just ask my mum!) but with April's pearls of wisdom, and my new leveler, her Ginger Cake with Whisky Caramel has been an all round success.
And here it is, the final product... a perfect gingery/caramel/whisky treat just in time for Christmas.
Happy Baking x
Decorated by April Carter (Hardie Grant, £20.00) Photography: Danielle Wood