Preparation

1. For the ganache, roughly chop the dark chocolate and place into a bowl.
2. Bring the cream to the boil and pour it hot over the pieces of chocolate.
3. Leave the cream to stand for roughly 3 minutes and beat well, to produce a smooth mixture. Leave to cool for 4-6 hours.

Baking

1. Briefly beat the milk with the melted butter, the honey and the eggs to give an even mixture.
2. Mix the rest of the ingredients in a bowl and gradually beat into the milk-butter-egg mixture.
3. Pour the batter onto a baking tray that has been sprayed with Decocino Non-Stick Baking Spray and bake the cake at 180°C for roughly 20 minutes (until a skewer comes out clean!).
4. Leave the cake to cool.

Preparation of Filling

1. Cook the pudding according to the packet instructions, with the milk and sugar.
2. Leave the pudding to cool, stirring occasionally to prevent a skin from forming.
3. Add butter and cinnamon in a bowl and cream until foamy.
4. Gradually add the cooled pudding and beat in.

Decorating

1. Cut circles out of the cooked and cooled tray bake with the round cutters.
2. Spread each of the cake circles with a layer of cinnamon buttercream (thickness to taste) and place the cake for at least 1 hour in the fridge.
3. Spread a flat layer of ganache on the cake and leave to cool until the ganache has set.
4. Cover the top of the cake with Decocino Chocolate Sugar Paste and the side of the cake with Decocino red and white Sugar Paste.
5. Shape a cup handle with Decocino Gum Paste and fasten to the cake with toothpicks.
6. Glue the Decocino Gingerbread Sugar Decorations and your DecoChoc Deko-Details with Decocino Edible Glue onto your cake and decorate your cake with Writing Icings.
7. Paint snowman faces on the marshmallows and place these on the top of the cakes.
8. Fashion a sugar rod out of red and white Decocino Sugar Paste and glue this onto the cake too.
9. If you like, you can also add a dab of buttercream.