Candy Topped Tree Cake
- Easy-Add Kelly Green Icing Color Add to shopping list Kelly Green Icing Color
- Easy-Add Brown Icing Color Add to shopping list Brown Icing Color
- Easy-Add Red-Red Icing Color Add to shopping list Red-Red Icing Color
- Spearmint jelly leaves
- Chocolate nougat candy
- granulated sugar
- light corn syrup
Cake serves 12.
- Easy-Add Palm Tree Pan Add to shopping list Palm Tree Pan
- Easy-Add 4 in. Lollipop Sticks Add to shopping list 4 in. Lollipop Sticks
- Easy-Add 8 in. Spatula Add to shopping list 8 in. Spatula
- Easy-Add Rolling Pin Add to shopping list Rolling Pin
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
- Waxed paper
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)
Decorate in Order
Use spatula and thinned green icing to ice leaves.
Use spatula and thinned brown/red-red combination icing to ice tree trunk. Score lines in trunk with spatula.
Cut spearmint jelly leaves in thirds, dip in granulated sugar and attach with icing to cake.
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.
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.