Juliet Sear served up a delicious candy cane cake with peppermint for the ‘Twelve tastes of Christmas’ on This Morning.

The ingredients for the sponge: 250g salted butter, softened, 350g light Muscovado sugar, 200g plain chocolate chips, melted and cooled slightly, 5 medium free range eggs, beaten, 200g plain flour and 1-2 tsp peppermint extract to taste.

For the frosting: 250g softened unsalted butter, 250g Trex, 1kg sifted icing sugar, 2-3 tsp of peppermint extract, to taste and Bright red food colouring gel.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.