This holiday season, Wilton was kind enough to send me some holiday baking goodies to make this Christmas tree cake! I was pretty excited because I’ve never made a shaped cake before and I also got to try out some new piping tips (drop flowers!)
If you are planning to try a shaped cake pan like this, I would definitely recommend using a cake recipe that isn’t too sticky/crumbly. I used a half batch of the chocolate devil’s food cake from The Fearless baker by Erin McDowell and it came out of the pan perfectly!
You could use either American, Swiss, or Italian meringue buttercream for this type of design. I prefer the smooth and shiny texture of Swiss or Italian.
You can find a similar version of the recipe by clicking here, although I suggest using fresh hot coffee in place of the boiling water for more flavor.
And don’t worry, I didn’t cut the cake in the pan! A lot of people seemed to be really concerned about that fact in the video. But to be honest, It just looked better to have the pan in the picture because I didn’t have a plate to fit the cake! After a few minutes of chilling the cake was lifted out safe and sound 🙂
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