I’ve told you before that I love the naked cake trend and I wanted to try one but also give it a Christmas twist. I have tried to consider the combo of flavours ( I hope) as well as the fact that I’m loving the Christmas colours! Once this cake is baked and cooled this is pretty fast to assemble and should be done as close to serving as possible.
The first thing I did was to make the butterscotch sauce ( I’ve written about this recipe here) and let it cool in the fridge but not set. I layered a sponge cake with fresh whipped cream that I added icing mixture to after it was whipped to stiff peaks and whipped it in some more. I wanted the cream to be borderline buttery. After I smoothed around the side of the iced cake, I drizzled on the butterscotch sauce from the top, letting it cascade over the sides. I then put fresh cherries on the top with their little festive stalks sitting up like decorations. I placed mint leaves amongst the cherries, scooped out pomegranate seeds and sprinkled them over the cherries and down the sides. I then sprinkled roughly chopped pistachios over the top and sides as well as grating some white chocolate over the whole cake as well. Finally, I threw some edible silver decorations on there, just for fun, because it’s a Christmas cake, lol. I really want to make a chocolate one now!