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Giant Ornament Cake

Bring the cheerful style of a traditional Christmas tree ornaments to your holiday table as well as on your tree! This giant ornament cake is iced in buttercream and decked with fondant cut-out trees and trim.


Difficulty: Medium


Step 1

Make hook. In advance tint 1/8 oz. fondant red. Mix in a pinch of Gum-Tex. Roll into a log 4 1/2 in. long x 1/4 in. dia. Form into hook, place on parchment paper-covered cake board and let dry 24 hours.

Step 2

Make ornament. Bake cake in sports ball pan. Cool completely.

Prepare buttercream icing. Tint red and light green. Position and assemble cake halves on foil-wrapped cake board. Use spatula and red icing to ice cake smooth. Pat smooth with finger dipped in cornstarch.

Step 3

Decorate ornament.

Make trim. For trim, use baroque mold and 2 oz. white fondant to mold trim. Attach with damp brush to cover middle seam of cake.

For trees, tint 4 oz. fondant green. Roll out 3/16 in. thick, use flat-sided tree cutter and cut out 14 trees. Attach to cake with damp brush. Use tip 3 and light green icing to pipe tree trunks. Use tip 6 to pipe top three rows of bead branches; tip 10 to pipe bottom two rows of branches.

Make hanger, shape 1 1/2 oz. white fondant into a disc 1 in. x 1 1/2 in. Attach to top of ornament with damp brush. Use a knife and make a small opening at the top 1/4 in. wide and 1/4 in. deep. Insert hook into hole.