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Confetti cannon cake recipe

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Kick off the festivities in style with this sparkly confetti cake that's quite literally exploding with chocolate stars and glittery gold sprinkles. With a simple Christmas cake base, packed with glacé cherries and mincemeat, and layers of sweet apricot jam, marzipan and fondant icing, this celebratory Christmas cake definitely has the wow-factor. If you're short on time, make the cake ahead and freeze until you're ready to decorate. See method

Serves 20
45 mins to prepare and 1 hr 45 mins to cook, plus cooling and drying
441 calories / serving
Vegetarian

Ingredients

For the cake

140g salted butter, plus extra for greasing
140g light muscovado sugar
225g self-raising flour
2 large eggs
411g jar mincemeat
200g glacé cherries, halved
2 tbsp amaretto, optional

To decorate

1 waffle ice cream cone
20g Hobnobs nibbles
9 orange Matchmakers
20g pack Dr Oetker giant chocolate stars
25g Milky Way magic stars
4g pack Cake Décor gold glitter spray
35g ready-to-use vanilla flavour frosting
3 tbsp apricot jam
410g golden marzipan
2 tbsp icing sugar
1 tsp vodka, gin or water
410g ready-to-roll white fondant icing
35g gold confetti cake sprinkles

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1865kj
441kcal 22%
Fat
13g 19%
Saturates
6g 31%
Sugars
58g 65%
Salt
0.3g 5%

of the reference intake
Carbohydrate 78.3g Protein 3.7g Fibre 1.2g

Method

Preheat the oven to gas 3, 170°C, fan 150°C. Grease a 20cm round, deep cake tin with butter, then line with nonstick baking paper. In a bowl, beat together butter, light muscovado sugar, flour and eggs until pale and creamy.

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Fold in the mincemeat and glacé cherries with a metal spoon. Pour into the tin, level, then bake for 1¾ hrs until well risen and a skewer inserted into the centre of the cake comes out clean.

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Brush the warm cake with 2 tbsp amaretto, if you like, and cool in the tin on a wire rack. Remove from the tin when cool and peel off the baking paper. If adding decorations at a later date, the cake will keep for 1 week in an airtight container.
Cover a tray with nonstick baking paper and put the waffle cone, Hobnobs, Matchmakers and chocolate stars on it. Spray with the glitter spray to cover. Leave to dry for 20 mins, then turn and spray the other sides.
Meanwhile, put the cake upside down on a cake stand or board. Use a 5cm round cookie cutter (or a knife) to remove a cylinder of cake from the centre. Transfer the cylinder to a bowl; crumble and mix with the frosting. Set aside.
Put a circle of nonstick baking paper over the hole in the cake. Heat the jam in a small pan until bubbling; remove and push through a sieve if there are any 'bits' to remove. Brush over the sides of the cake (not the top).
Briefly knead the marzipan, then dust a work surface with 1 tbsp icing sugar and roll out the marzipan to a circle about 5mm thick. Place the marzipan over the cake and press down until it smoothly covers the top and sides. Use a knife to trim the edges.
Brush the marzipan with a little vodka, gin or water. Dust a work surface with the remaining icing sugar, roll the fondant icing to about 5mm thick and use to cover the marzipan. Trim the edges. Use a knife to cut 4 x 7cm incisions in the shape of an asterisk into the top of the cake over the hole, then peel back the icing and marzipan to create an 'explosion' effect. Remove the baking paper.
Fill the hole in the cake with half the cake and frosting mixture. Use the rest to fill the cone to about 1cm from the top. Place in the centre of the cake, open-end up. Push the Matchmakers into the cone, then push the other chocolates into and around the cone on top of the cake. Scatter with confetti sprinkles, then spray with more glitter. The cake will keep for up to 1 week in an airtight container at room temperature.