Whether you’re celebrating a winter wedding or birthday, this beautiful Winter Berry Birch Bark Cake is sure to be a crowd-pleaser. Decorated with fondant and buttercream branches, this 2-tier cake also features beautiful orchids, sage leaves and cranberries, making it a great addition to a winter party or celebration.
Bake cakes. Prepare cake batter following recipe instructions. Bake and cool three 6 in. cake layers and three 8 in. cake layers. Level, fill and stack like cakes for two tiers, each 6 in. tall.
Tint icing and fondant. Using Ivory icing color, tint 2 cups icing ivory. Using Black icing color, tint 2 cups icing black.
Using Ivory icing color, tint 34 oz. fondant ivory. Using Black icing color, tint 46 oz. fondant black.
Using remaining white icing, ice cakes in preparation for fondant covering.
Using 20 in. fondant roller with orange guide rings, roll out ivory fondant; cover 6 in. tier. Repeat with black fondant, covering 8 in. tier.
Prepare cake for stacked construction.
Decorate cake. Prepare decorating bags separately with tips 12, 5 and 1. Fill tip 1 bag with small amount ivory icing. Divide remaining ivory icing evenly between tip 12 and tip 5 bags. Repeat entire step with black icing and remaining tips.
Using bags with black icing and tips 12 and 5, pipe trees and branches on ivory tier. Using bag with tip 1 and ivory icing, pipe details on trees and branches.
Using bags with ivory icing and tips 12 and 5, pipe trees and branches on black tier. Using bag with tip 1 and black icing, pipe details on trees and branches.
Using tip 12 and ivory icing, pipe mound of icing at bottom, middle and top of cake. Use mound to hold food-safe flowers and sage leaves. Insert uncooked spaghetti noodle into cranberry; insert into cake. Repeat with desired amount of cranberries.