adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Christmas Tree Cake with Mini Trees
Christmas Tree Cake with Mini Trees
0 Likes
Prep Time:
2 hours 10 minutes
Total Time:
5 hours 55 minutes
Create a stunning edible Christmas tree cake centerpiece with festive decorations like small candies or white frosting for a snowy effect.
Ingredients:
  • 1 box yellow cake mix with pudding
  • Water, oil and eggs called for on cake mix box
  • 1 teaspoon almond extract
  • Green gel food color
  • 1 1/2 cups butter, softened
  • 9 cups powdered sugar
  • 3/4 cup milk
  • 2 teaspoons vanilla
  • 1 (10-inch) wooden skewer
  • 7 classic waffle cones or pointed sugar cones
  • 84 pink or red candy coated chocolate balls
Instructions:
  • Preheat the oven to 325°F. Grease and flour one 4-cup and one 2-cup oven-proof measuring cup. Insert a paper baking cup into each of 7 regular-size muffin cups.
  • Prepare the cake mix according to the box instructions by adding water, oil, and eggs. Mix in almond extract and green food color until you achieve a light green batter. Transfer 2 cups of batter into a 4-cup measuring cup, and 1 cup of batter into a 2-cup measuring cup. Fill the muffin cups with the remaining batter.
  • Bake the cupcakes, 2-cup measuring cup, and 4-cup measuring cup for 20-25 minutes, 30-35 minutes, and 35-40 minutes respectively, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove the cupcakes and cakes from the measuring cups and pan to a cooling rack. Allow them to cool completely for about 1 hour.
  • In a large bowl, use an electric mixer to blend together butter and powdered sugar until smooth. Add 3/4 cup of milk, vanilla, and green food coloring to achieve the desired green hue. If the frosting is too thick, gradually mix in more milk, a few drops at a time.
  • Prepare the Cake Stack: Level the cakes baked in measuring cups by cutting off the rounded tops with a serrated knife. Place the large cake, wider end down, on a cake plate and spread 1/4 cup frosting on top. Then, stack the small cake on top of the large one, also wider end down, and spread 2 tablespoons of frosting on top. Remove the paper liner from one cupcake and trim off the rounded top to make it flat. Position the cupcake cut side down on top of the small cake and spread 1 tablespoon of frosting on top. Secure the stack by inserting a skewer through the center. Even out the top of a waffle cone by breaking off pieces, then place it upside down on top of the stack to form the tree top.
  • Transfer the frosting into a resealable food storage bag or a decorating bag. Snip off a 1/2-inch corner of the bag to create a tip for decorating. Begin piping a 1-inch dot of frosting at the bottom of the tree and use the back of a teaspoon to spread the frosting upwards. Keep piping dots and spreading frosting around the base of the tree, creating rows of overlapping dots that spread vertically upward. Repeat this process until you reach the top of the tree, then finish with a dot of frosting at the tip. Finally, adorn the tree with candy-coated chocolate balls.
  • To assemble and frost 6 mini tree cupcakes, start by removing paper liners from the remaining 6 cupcakes and flattening any rounded tops if needed. Place the cupcakes cut side down on doilies or small plates. Make the tops of 6 waffle cones even by breaking off some pieces and secure them onto the cupcakes using frosting. Use a piping bag to create 1-inch dots around the base of each cone, then spread the frosting vertically with a teaspoon. Continue adding rows of dots and spreading them upwards to the top of the cone. Finish off by placing a dot of frosting on the tip of each cone and decorate with candy-coated chocolate balls.

Similar Recipes