There’s no better way to get your home in the spirit of the season than to decorate it with a festive wreath, and this little elf is ready to help! A fun and easy Christmas cake recipe the whole family will love, this Raising the Wreath Christmas Cake features a fun elf who is ready to start decorating! Made using Ready-to-Use Fondant, this cake allows for personalization if you so desire, as you can create a festive wreath design to best suit your occasion. Decorate it with snowflakes or ornaments, or if you really want to show off your skills, create a wreath of festive winter buttercream flowers! Great for parties and family get-togethers, this Raising the Wreath Christmas Cake is one holiday dessert that is sure to impress family and friends!
Make fondant bow and elf sections. Tint 8 oz. fondant leaf green/ lemon yellow combination (for light green), 1 oz. royal blue/leaf green combination (for dark blue); 14 oz. red-red/black combination (for red), 2 1/2 oz. copper (for skin tone shown) and 3 oz. black. Knead 1/2 teaspoon Gum-Tex into green and 1/8 teaspoon Gum-Tex into black.
Use 9 in. fondant roller with pink guide rings to roll out fondant 1/16 in. thick except where otherwise noted. Use knife and patterns to cut out light green bow, sweater, cap and stockings, dark blue stocking stripes and shirt, red hat brim, arms and collar, black hair and shirt stripe, 3/4 in. x 1/4 in., and copper head and hands. Use 9 in. fondant roller with purple guide rings to roll out black fondant 1/8 in. thick. Use knife and pattern to cut out boots. Place all pieces under storage board flap.
Use damp brush to attach stripes to shirt and shirt to sweater (trim as needed), hair to head and stripes to stockings. Let all pieces dry 24 hours on cornstarch-dusted boards. Reserve excess fondant.
1 DAY IN ADVANCE
Bake and cool 10 in. round cake. Cake is one layer, 2 in. high. Place cake on cake plate. Prepare buttercream icing following recipe directions. Use spatula to ice cake smooth. Use tip 6 and white icing to pipe bead bottom border.
Make fondant wreath. Use 20 in. fondant roller with orange guide rings 1/4 to roll out reserved red fondant 1/8 in. thick. Use knife and 10 in. round pan as a guide to cut a circle for cake top. Place on cornstarch-dusted cake board. Use 6 in. cake circle to lightly imprint center circle. Use knife to carefully cut out circle to make wreath. Carefully slide wreath off board and position on cake.
Attach fondant trims. Position sweater and head inside wreath. Use damp brush to attach cap on top of hair and brim on top of cap. Attach bow, arms, hands and collar.
Roll out portions of black and red fondant 1/8 in. thick. Use narrow end of tip 10 to cut black eyes. Use narrow end of tip 12 to cut red dots for brim and tip of cap. Use damp brush to attach. For nose, roll a red oval, 1/4 in. dia; attach. For mouth, roll black fondant into a log, 1/8 in. dia. x 1 1/4 in. long. Use damp brush to attach. Use tip 1 and white icing to pipe dot freckles and outline and dot snowflakes on wreath.
Melt green Candy Melts candy according to package directions. Use melted candy to attach boots and stockings to end of lollipop sticks. Chill until firm, 3 to 5 minutes. Insert into cake sides, about 2 1/2 in. apart.