THIS YEAR’S EXCELLENT “ORNAMENT” CAKE!!

December 21, 2015

We wrap up this year’s flurry of holiday ideas with a fabulous EDIBLE CHRISTMAS TREE ORNAMENT CAKE!!!!. Our final holiday project is a simplified version of our TREE TOPPER CAKE in CAKE MY DAY!

An Ornament Cake is a beautiful way to top off your end–of–year hosting. And it’s so pretty it can be used as the centerpiece of all your Christmas decorations. It serves up to ten—twelve if you serve it with peppermint ice cream!

How we did it:

First we baked a cake in a 2 quart Pyrex bowl. A standard cake mix batter fits this size bowl. (Complete instructions for baking a bowl cake can be found in the BOWL ME OVER chapter of CAKE MY DAY! Be sure to read “BAKING IN GLASS” on page 293.)

Place the baked cake on a wire cooling rack and let the cake cool completely before decorating. Once cooled, place the cake on a piece of cardboard cut to fit.

Coat the entire cake with a generous layer of vanilla frosting and smooth to make the shape as round as possible. (The frosting helps fill in gaps or cracks.)

Hold the cake by the cardboard on the bottom and hold it over a baking tray lined with waxed paper. Press hands full of pearlized red decorating sugar (Wilton) onto 2/3 of the round cake (see photo), letting the excess sugar fall into the lined baking tray. You can gather the sugar from the waxed paper and use it again if you need more to completely cover the frosting.

Switch to a clean sheet of waxed paper and baking tray, and this time press green Candy Crumble (Celebration by SweetWorks) into the other 1/3 of the round cake. Press the green Candy Crumble up to the edge of the red sugar to make a straight line across the cake where they meet. (You may need to pipe an additional line of frosting where they meet to make sure the green candy will adhere right up against the red sugar.)

Use a round cookie cutter to mark a circle in the center of the red portion of the cake. Using a sharp paring knife, follow the circular mark to remove a cone of cake about 2 inches deep. Frost the inside of the cone shaped cavity with vanilla frosting and smooth. Place the cake in the refrigerator for about 10 minutes (no more) so the frosting will firm up before the next step.

Tint a small amount of vodka warm yellow using yellow and red food coloring. Using a small craft or paint brush, paint the inside of the frosted cone shape with the tinted vodka.

Add yellow pearlized Pearls around the perimeter of the painted cone. Pipe a line of vanilla frosting along the line between the red and green coatings and add a row of green starlight mints across the cake.

Working with a cupcake baked in a yellow liner, make two small holes in the bottom of the liner about 1 1/2 inches apart. Push a thin pretzel stick into each end of a 7 inch piece of yellow Twizzler. Push the pretzel sticks into the holes in the bottom of the liner. Frost the top of the cupcake with vanilla frosting and add it to the top of the ornament. (You may need to use a support such as a Golden Oreo with a dot of frosting under the cupcake to hold it in place.)

And there you have it. The Halls have been Decked!

Wishing you and your family the greatest of holidays!!

Alan and Karen

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