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Cake Shaped Like a Christmas Tree

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Cake Shaped Like a Christmas Tree
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Cake Shaped Like a Christmas Tree:- A winter wonderland come to life in this tender, light, and flavorful Christmas tree cake with layers of vanilla cake and a layer of creamy, vanilla buttercream. The cake is adorned with lovely Christmas trees, creating an enchanting scene.

My inspiration for this cake came from my Christmas Tree Cupcakes, as you may have seen. For the top and sides of my dessert, I fashioned pine trees of varying sizes out of broken ice cream cones. The snowy winter picture is finished with a coating of powdered sugar and small dollops of green buttercream.

Related:-You Won’t Believe That These Are The Oldest Christmas Songs

Cake Shaped Like a Christmas Tree

Expert Advice for Baking a Festive Tree Cake

  • If not using 6-inch pans, double or quadruple the recipe for 8- or 9-inch pans.
  • I often replace full milk yogurt for sour cream and can’t tell the difference.
  • Cake strips create flat, moist layers. The shop sells sets or you may construct your own from foil and paper towels.
  • Check out my blog article if you’re interested!
  • Fill one piping bag half full with white frosting, one with green icing, and a third with both to pipe two-tone frosting.
  • Just cut an inch off each bag without a tip.
  • My trees get a generous sprinkling of powdered sugar “snow” for authenticity and depth.
  • Try piping the tree with a small to medium star or leaf tip instead of a #30.
  • Small sugar or fondant ornaments and gifts can also decorate the trees! I tweezered white decorations onto one tree.
  • Although it looked good, they were lost in the snow. Not worth the effort for me. Hope you like!

Also Read:-25 Christmas Jokes And Puns That Are Snow Much Fun

Cake Shaped Like a Christmas Tree

Cake Shaped Like a Christmas Tree

HOW TO MAKE A CHRISTMAS TREE CAKE

  1. Heat oven to 350F. Butter and flour 3 6-inch cake pans. Combine flour, leavening agents, salt, and sugar in a large bowl. Whisk and reserve.
  2. Combine egg whites, sour cream, milk, vanilla, and butter in a medium basin. Stir until blended, but don’t worry about clumps.
  3. Combine wet and dry. Smooth batter with whisk. Don’t overbeat—just mix until incorporated.
  4. Beat room-temperature butter until frothy to make buttercream. Add cream, vanilla, and confectioners sugar. Mix in food coloring.Cream butter, add sugar, then blend on high for frosting. Add milk tablespoons at a time until desired consistency. Divide frosting into two batches.Mix green food coloring into one batch and transfer to a piping bag. Add white buttercream to another piping bag and insert them in a third with a large round tip.
  5. Pipe two-toned buttercream on the first layer, add the second, and repeat, then cover with white buttercream.
  6. Use a bench scraper to smooth cake buttercream. Use an angled cake spatula to smooth the top and edges.
  7. Cut some shorter ice cream cones for the top and a lot of divided cones of varying heights for the side with a sharp serrated knife. A rough edge is good, although quickly dipping the cones in water can make cutting simpler.
  8. Press the split cones onto the cake, spacing the tall and short ones for visual interest.
  9.  Pipe star-shaped dollops onto the cone from bottom to top using a number 30 tip.
  10. Pipe dollops on the cones on top of the cake before arranging them. The “tippy top dollop” can be added after the cake is topped.
  11. Place the frosted trees on top of the cake and pipe the final dollop on the cone.
  12. Finally, sprinkle confectioners’ sugar on the cake and trees to serve!

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