Christmas Tree Cake Recipe
If you saw my Christmas Tree Cupcakes you know where I got the inspiration for this cake. I cut up two or three solidified custards and used them as the base for various sized pine trees as an idea in retrospect and top of my cake. Little dollops of green buttercream and a dusting of powdered sugar absolute the snowy winter scene. Create a sensational Christmas cake with a level, 3D or bundt Christmas Tree cake container. They come in little or enormous sizes made of aluminum or silicone. I was punching around online for some occasion related ideas… decorations, gifts, nourishment, and discovered some gorgeous Holiday cake pans. Some have great details your cake will just need a few simple decorations. Making a stunning occasion cake is actually easy with these heating molds.
Christmas tree-shaped heating pans can be classified by material, design, and size. Most are made of aluminum. Others are silicone, thwart or paper. I discovered two normal designs… level and 3D. The level ones resemble a tree that has been cut lengthwise and 3D pans yield upstanding cakes. There is also the less basic fluted planning container.
Skillet sizes are smaller than typical (small), standard and enormous. Small scale pans are great for cookies and enormous ones will create flawless feature cakes. What could be more festive than little Christmas tree cupcakes? I think they look quite good but the surprising part was HOW EASY it was to make them! You basically just pipe little star-shaped dollops onto a sugar cone with a number 30 tip. Any small star tip will work superbly really and if you don’t have any of those just use a leaf tip! I really revered how the white frosting on the base looks like snow. A conventional dusting of powdered sugar brings everything together.
Christmas Tree Cake Recipe
- Green colored sugar
- containers Betty Crocker™ Whipped fluffy white frosting
- Assorted small gumdrops if desired
- Tray or piece of cardboard covered with foil
- box Betty Crocker™ Super Moist™ cake mix any flavor*
- candy canes broken to remove curved ends
- vegetable oil
- eggs called for on cake mix box
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
- Using serrated knife, cut rounded top off cake to level surface; place cut side down. From the middle of one short side, make a diagonal cut to each corner on opposite side, making 3 triangular pieces. (See diagram below in Expert Tips.) Make tree shape by arranging 2 outer pieces with straight 13-inch sides together on foil-covered tray; frost top. Place remaining center piece on top.
- Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake with remaining frosting. Press candy cane pieces in end of tree to make trunk. Sprinkle with colored sugar to look like boughs. Arrange gumdrops on cake to look like lights or ornaments. Store loosely covered.