OUR CRAFTY CHRISTMAS “BUBBLE WREATH” CAKE!!!!!

December 1, 2016

Once the calendar flips to December, it’s non-stop Christmas at the Candy Lab. And this year, we’re really determined to keep up the good spirits!!

You might say we felt especially bubbly when we came up with this colorful variation on a Christmas wreath—A BUBBLE WREATH!!

It has some things in common with our EMOTIPOPS project. So if you’ve mastered that, this should be a breeze.

HERE’S THE RECIPE:

Begin with 2 FAMILY-SIZED FROZEN SARA LEE POUND CAKES.

Cut into 9 one-inch thick slices.

From the slices, cut circles of various sizes, using three sizes of round cookie cutters ranging from 1-1/2 to 3 inches in diameter.

Cut as many circles from the slices as you can. Place them in the freezer to chill.

Cover a baking sheet with wax paper. Place a cooling rack over the wax paper.

Then take 2 cans of DUNCAN HINES CREAMY HOMESTYLE VANILLA FROSTING and divide it into 5 microwave-safe bowls.

Using McCORMICK ASSORTED AND NEON FOOD COLORING, tint each bowl a different color. Cover the bowls with plastic wrap to prevent drying.

Working with one color of frosting at a time, microwave the frosting, stoping to stir frequently until it has the texture of lightly whipped cream, about 10 seconds. (Don’t forget to take off the plastic wrap before you microwave the bowls!)

Remove some of the cake circles from the freezer (as many as you will want in a single color) and place on the cooling rack.

Pour melted frosting on top of each cake to cover. Let the frosting run off cake. Once it sets up a slight amount, use an offset spatula to transfer the coated cakes to another wax-paper lined baking sheet and place them in refrigerator to chill.

Continue with each of the other colors until you’ve coated all of the cake circles.

Remove the chilled and coated circles from the refrigerator and arrange them on a round platter large enough to hold the wreath. Alternate the colors and place smaller circles overlapping the edges of larger ones to make a full wreath shape.

Add SPREE candy to the tops of some of the cake circles to give the wreath one more size circle and an extra pop of color. (We didn’t use the purple ones. Those got eaten!)

Add a festive bow and your wreath is ready to serve.

Happy Cake-making,

Alan and Karen

 

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