Bake a Ho-Ho Holly Cane cake for the holidays. Striped design is easy to pipe using simple stars. The holly leaves are iced cookies with piped icing berries. For a flavorful twist, add crushed peppermint candies to your white cake batter!
Source:
2002 Yearbook
Tools:
Ingredients:
Makes: Cake serves 12.
instructions
*Note: Combine Christmas Red and Red-Red to achieve color used.
Cut out, bake and cool 3 holly leaf cookies. Tint full-strength color flow
green and outline cookies with tip 3. Let dry, then flow-in with thinned
color flow. Let dry. Using full-strength color flow, pipe tip 3 veins on
leaves. Let dry.
Lightly ice cake smooth in red and white, following stripe pattern on cake
(this will prevent bare spots which may show through large stars). Cover
cake with tip 190 red and white stars.
Position leaf cookies and add tip
12 dot berries.
Note: Dough can be tinted with Icing Color. Add small amounts until
desired color is reached.