Gingerbead Cake with Maple Buttercream Recipe | Bacofoil

Ingredients

• Sponge:
• 225g Unsalted butter
• 60g Treacle
• 200g light muscovado sugar
• 150g Golden syrup
• 1 tsp Vanilla extract
• 50g Stem ginger, finely chopped plus syrup
• 2 Eggs
• 300ml Full fat milk
• 350g Plain flour
• 2 tsp Bicarbonate soda
• ½ tsp Baking powder
• 4 ½ tsp Ground ginger
• 3 tsp Ground cinnamon
• ½ tsp Allspice
• ½ tsp Salt
• 50ml Stem ginger syrup
• 3 tbsp Water
• Maple Buttercream
• 250g Unsalted Butter, softened
• 180g Icing Sugar
• 50ml Maple Syrup
• Optional Decorations
• Desiccated coconut
• Gold leaf
• Sugared cranberries