As I mentioned in my post last week, there are lots of fun things you can do which are an alternative to the traditional Christmas cake and here is one of them. On Sunday night, I tried out the Marks and Spencer Christmas tree baking mould and it worked out very well! It doesn’t give any instructions on what volume of cake mixture to make so I experimented and here are my tips! The mould isn’t as big as it looks so I used Delia’s classic Victoria sponge recipe with cocoa powder for two 7 inch cake tins. This was the right amount of mixture. It’s a classic 4oz recipe – self raising flour, marg, caster sugar, tsp of baking powder, 2 large free range eggs. To change it from a Victoria sponge cake recipe I added 1 tbsp of cocoa powder and don’t add any vanilla essence. For the icing I used 15g of butter, 2 tbsp of water, 125g of icing sugar and 50g of melted dark Bournville chocolate. This was enough icing for the whole cake. And the verdict? Personally, I thought the sponge needed to be more chocolatey so I would recommend making the sponge with dark melted chocolate rather than cocoa powder (this is the method my Gran uses). The icing was sweet and chocolatey so that seemed to hit the spot. I then added mini smarties for the baubles or you could use ‘dragees’ which are little silver baubles. You can them here from the Cakes, Cookies & Crafts website. And if you want tinsel you could use edible glitter! Oh and if you want to bake mini Christmas tree cakes, M&S have a mould for that too! This is a great one to make with and for the kids and you can personalise it any way you want!