Candy Topped Tree Cake Zoom

Candy Topped Tree Cake

Got a taste for island life? Bring the tropics home with a Palm Tree Pan cake outfitted with spearmint jelly candy leaves and chocolate nougat coconuts
Makes: Cake serves 12.

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Additional Information

Step 1

Prepare Icing
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.

Make 2 cups buttercream icing:
Tint 1 cup green (thin with 3 teaspoons light corn syrup)
Tint 1 cup brown/red-red combination (thin with 1 tablespoon light corn syrup)

Step 2

Decorate in Order

Use spatula and thinned green icing to ice leaves.

Step 3

Use spatula and thinned brown/red-red combination icing to ice tree trunk. Score lines in trunk with spatula.

Step 4

Cut spearmint jelly leaves in thirds, dip in granulated sugar and attach with icing to cake.

Step 5

Place chocolate nougat candies between waxed paper sheets and roll into 2 in. circles with rolling pin. Indent holes in candies with lollipop stick. Attach with icing to cake.

Step 6

Baking Instructions
Preheat oven to 350°F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 tablespoons flour inside pan and shake so that flour covers all greased surfaces.

Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour, or use Wilton Cake Release, for perfect, crumb-free cakes or Bake Easy Non-Stick Spray for easy release).

Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.

Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.

Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.

To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake. To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.

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Kelly Green Icing Color

Brown Icing Color

Red-Red Icing Color

Spearmint jelly leaves

Chocolate nougat candy

granulated sugar

light corn syrup





4 in. Lollipop Sticks

8 in. Spatula

Cake Board

Fanci-Foil Wrap

Waxed paper


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