Festive Yoghurt Christmas Wreath Cake
A festive Christmas Wreath Cake featuring a moist yoghurt base, royal icing, and wreath-inspired decorations with rosemary and berries.
Ingredients
Yoghurt Cake Recipe
- 1½ cups / 300 g / 10.6 oz sugar
- 2 cups / 250 g / 8.8 oz cake flour
- 2 tsp baking powder
- ¾ cup / 180 ml / 6 fl oz sunflower oil
- 1 tsp vanilla essence or extract
- 3 large eggs
- 175 ml / ¾ cup / 6 fl oz plain yoghurt
Royal Icing Recipe
- 500 g / 4 cups / 17.6 oz icing sugar
- ¼ tsp cream of tartar
- 1 tbsp about 10 g / 0.35 oz Actiwhite (or meringue powder)
- 70 ml / 5 tbsp / 2.4 fl oz cold water
- Optional: clear flavoring extra water, and lemon juice for desired consistency
Instructions
Yoghurt Cake Recipe
- Preheat the oven to 160°C (320°F).
- Generously grease a large ring tin with non-stick spray.
- Combine all the ingredients in a large mixing bowl and beat well until smooth using a stand or hand mixer.
- Pour the batter into the prepared tin.
- Bake for approximately 35 minutes, or until a cake tester inserted in the centre comes out clean.
- Transfer to a wire rack to cool completely.
Royal Icing Recipe
- Combine Actiwhite and cold water in a jar. Shake well until smooth, then let it stand for 20 minutes.
- In the mixing bowl from your stand mixer, combine the icing sugar and cream of tartar.
- Gradually add the Actiwhite mixture to the dry ingredients and beat on medium speed for about 4 minutes, until thick and glossy using the paddle attachment.
- Adjust the consistency with additional water and lemon juice, if needed. For a thinner glaze, add small amounts of water until you reach your desired consistency.
- Decoration
- Spread royal icing over the cooled cake.
- Arrange fresh rosemary sprigs to resemble a festive wreath.
- Decorate with berries. (I used fake berries but cranberries would be ideal)
