Christmas Tree Surprise Cake Recipe 465

CHRISTMAS TREE SURPRISE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9 x 13-inch pan. Line the bottom of the pan with parchment paper.
• You have to bake 3 cakes, but bake them one at a time, mixing up the batter only when you're ready to bake. For 2 of the cakes, tint the batter green. For the third cake, tint the batter red. Bake each cake until the center springs back when lightly touched, about 45 minutes.
• Let the cake cool in the pan for 15 minutes, then invert the cake onto a wire rack to cool. Chill in the fridge for 30 minutes so the cake becomes firm.
• Carve and level the cakes: Using plates, bowls, glasses or round cookie cutters to trace around, cut the following: From the two green cakes, cut out 4 rounds: 8 inch, 6 inch, 4 inch, and 2 inch. Then from the red cake, cut out 4 rounds: 7 inch, 5 inch, 3 inch, and 1 inch. Take the round cookie cutter and cut a hole through the centers of the 4 inch, 5 inch, 6 inch, and 7 inch layers. (Save all the scraps for making Christmas-colored cake pop dough!)
• Make the buttercream frosting. Measure out 1 cup and tint it red. Tint the rest dark green.
• Spread a little green frosting on the cake board, lay down the 8 inch green cake layer, and spread a layer of frosting on top. Add the 7 inch red layer and repeat, taking care not to frost the inside edges of the center hole. Continue stacking and frosting gradually smaller cake layers until you reach the 4 inch layer.
• Take the 3 cups of candy and fill the center core of the tree, pressing down a little to compact the candy. Frost the top of the 4 inch layer and continue stacking and frosting until all the layers are stacked.
• Once stacked, take a serrated knife and gently carve away the sharp edges of the layers to form a tall cone shape. Apply a very thin "crumb coat" of frosting all over the outside of the cake. Set in the fridge for 30 minutes.
• Meanwhile, make the Christmas lights. Melt the Candy Melts. Cut the colored Tic Tac candies in half crosswise. Use a toothpick dipped in the melted candy to attach a Tic Tac to the end of a peanut M and M of the same color (the M and M is the bulb and the Tic Tac is the base). You will need about 40 of these.
• To make the star for the top of the tree, trace around a star cookie cutter onto parchment. Pipe an outline of white melted candy, then fill in the shape. Place a lollipop stick in the center and cover with more melted candy. Sprinkle with sanding sugar and let set at room temperature.
• Place the green frosting into a piping bag fitted with a number 21 open star tip. Starting at the top of the cake, pipe 3/4 inch long strands of frosting in neat rows around the entire cake, like layers of pine branches on a Christmas tree.
• Once the cake is covered, place the red frosting into a piping bag fitted with a number 21 piping tip and pipe draping lines of "tinsel" around the cake. Attach the colored M and M lights directly to the red frosting. Work quickly here, as the frosting will start to form a crust, which can make attaching the decorations difficult.
• Take the star and flip it over. Coat the back with white melted candy and sprinkle with sanding sugar. Allow to set. Insert the lollipop stick into the center of the top of the tree.
• Preheat the oven to 350 degrees F. Grease and flour an 8 x 3 inch round cake pan. Line the bottom of the pan with a round of parchment paper.
• In a stand mixer, with the whisk or paddle attachment, beat the butter, sugar, and eggs on high speed until light and fluffy, about 2 minutes. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the mixer bowl. Add the oil to the creamed mixture and combine.
• In a small bowl, whisk together the flour and baking powder. Add the flour mixture and milk to the creamed mixture and beat on high speed until the flour is completely mixed, 30 seconds to 1 minute. Scrape the batter into the pan and use an offset spatula to smooth the top.
• Bake until a wooden skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Check after 45 minutes, and if the top is browning too much, tent with foil. Cool the cake in the pan for 15 minutes, then run a metal spatula around the edge of the cake and invert onto a wire rack to cool completely.
• In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped. Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to incorporate.
• Add 1 cup of the sugar and begin mixing on low speed to combine, then beat on high speed for about 2 minutes. Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure no sugar is visible.
• The frosting will last for 1 month in the freezer, 2 weeks in the fridge, and 3 days at room temperature.

SURPRISE INSIDE CHRISTMAS TREE CAKE | VIDEO

Steps:

• Preheat oven to 180 C or 350 F. Line a 24 x 30cm Swiss roll pan or lamington pan with baking paper. Set aside.
• Sift flour and sugar into a large bowl. Set aside.
• Place eggs, milk, oil and vanilla extract in a bowl. Whisk.
• Make a well in the center of the flour mixture. Pour wet mixture into the dry mixture. Add green food coloring.
• Using a spatula, gently fold in to create smooth batter.
• Pour this batter into the prepared cake tin. Smooth top. Bake for 15 minutes or until a skewer inserted in the center comes out clean. Cool completely.
• Using a tree shaped cookie cutter, cut out the Christmas trees from the cake. Set aside.
• Preheat oven to 180 C or 350 F. Line a 8x4-inch loaf pan with baking paper. Set aside.
• Sift flour and sugar into a large bowl. Set aside.
• Place eggs, milk, oil and vanilla extract in a medium bowl. Whisk to combine.
• Make a well in the center of the flour mixture. Pour in egg mixture.
• Using a spatula, fold in gently to create smooth batter. Set aside.
• Lay a row of evenly stacked Christmas trees in the loaf tin. Scoop the batter over the top to cover the trees.
• Bake for 40 minutes or until a skewer inserted in the center comes out clean.
• Allow to cool in the pan for about 10 minutes and then pop out onto a rack to cool completely.
• Place butter, half of sugar and vanilla extract in a large bowl.
• Using an electric mixer, beat until smooth. Add remaining sugar, cream cheese and green food coloring. Beat until just combined.
• Transfer frosting to a piping bag fitted with a star tip. Pipe frosting on the cake.
• Decorate with sprinkles.

SURPRISE INSIDE CHRISTMAS TREE CAKE (GLUTEN FREE, DAIRY FREE OPTION)

Steps:

• Pre-heat the oven to 355 ºF (180 ºF) and line a shallow baking pan (round or square) with greaseproof/baking paper.
• In a bowl, whisk together the butter, oil and sugar.
• Add the eggs, one at a time, mixing well after each addition.
• Sift together the gluten free flour, xanthan gum, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well until you get a smooth batter with no flour clumps.
• Add the green food colouring, bit by bit, until you reach the Christmas tree colour.
• Pour the green cake batter into the lined baking pan and smooth out the top.
• Bake in the pre-heated oven at 355 ºF (180 ºF) for about 15 minutes, or until an inserted toothpick comes out clean and the cake sponge feels bouncy to the touch.
• Allow to cool.
• Grease a 4 1/3 x 8.5 inch ( 11 x 21.5 cm) loaf tin, 2 1/3 inch (6 cm) deep, and pre-heat the oven to 355 ºF (180 ºC).
• Using a Christmas tree cookie cutter, cut out Christmas tree shapes from the green cake sponge.NOTE: When you're choosing which cookie cutter you'll use, take into account the dimensions of your loaf tin, especially the height. The cookie cutter should be at most a few millimetres higher than the loaf tin, but preferably a few millimetres lower.
• Arrange the Christmas tree shaped sponge in the centre of the greased loaf tin. Make sure that the sponge pieces are tightly next to each other (see pictures above).
• Repeat the process for making the green cake batter (but note the different quantities), except the food colouring part.
• Pour the plain cake batter around the central Christmas tree pattern. Make sure that the level of the batter is the same on both sides of the pattern.(The plain cake batter should cover at least 3/4 of he Christmas tree stack. This will ensure that as the batter rises, the pattern will be completely hidden.)
• Bake in the pre-heated oven at 355 ºF (180 ºC) for 40 - 50 minutes or until the top is golden brown, the cake feels bouncy to the touch and an inserted toothpick comes out clean.
• Allow to cool and enjoy!
• The surprise inside Christmas tree cake keeps well in a closed container or wrapped in clingfilm, in a cool dry place, for about 3 - 4 days.

CHRISTMAS TREE SURPRISE CAKE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Grease and flour a 9 x 13-inch pan. Line the bottom of the pan with parchment paper. You have to bake 3 cakes, but bake them one at a time, mixing up the batter only when you're ready to bake. For 2 of the cakes, tint the batter green. For the third cake, tint the batter red. Bake each cake until the center springs back when lightly touched, about 45 minutes. Let the cake cool in the pan for 15 minutes, then invert the cake onto a wire rack to cool. Chill in the fridge for 30 minutes so the cake becomes firm. Carve and level the cakes: Using plates, bowls, glasses or round cookie cutters to trace around, cut the following: From the two green cakes, cut out 4 rounds: 8 inch, 6 inch, 4 inch, and 2 inch. Then from the red cake, cut out 4 rounds: 7 inch, 5 inch, 3 inch, and 1 inch. Take the round cookie cutter and cut a hole through the centers of the 4 inch, 5 inch, 6 inch, and 7 inch layers. (Save all the scraps for making Christmas-colored cake pop dough!) Make the buttercream frosting. Measure out 1 cup and tint it red. Tint the rest dark green. Spread a little green frosting on the cake board, lay down the 8 inch green cake layer, and spread a layer of frosting on top. Add the 7 inch red layer and repeat, taking care not to frost the inside edges of the center hole. Continue stacking and frosting gradually smaller cake layers until you reach the 4 inch layer. Take the 3 cups of candy and fill the center core of the tree, pressing down a little to compact the candy. Frost the top of the 4 inch layer and continue stacking and frosting until all the layers are stacked. Once stacked, take a serrated knife and gently carve away the sharp edges of the layers to form a tall cone shape. Apply a very thin "crumb coat" of frosting all over the outside of the cake. Set in the fridge for 30 minutes. Meanwhile, make the Christmas lights. Melt the Candy Melts. Cut the colored Tic Tac candies in half crosswise. Use a toothpick dipped in the melted candy to attach a Tic Tac to the end of a peanut M&M of the same color (the M&M is the bulb and the Tic Tac is the base). You will need about 40 of these. To make the star for the top of the tree, trace around a star cookie cutter onto parchment. Pipe an outline of white melted candy, then fill in the shape. Place a lollipop stick in the center and cover with more melted candy. Sprinkle with sanding sugar and let set at room temperature. Place the green frosting into a piping bag fitted with a number 21 open star tip. Starting at the top of the cake, pipe 3/4 inch long strands of frosting in neat rows around the entire cake, like layers of pine branches on a Christmas tree. Once the cake is covered, place the red frosting into a piping bag fitted with a number 21 piping tip and pipe draping lines of "tinsel" around the cake. Attach the colored M and M lights directly to the red frosting. Work quickly here, as the frosting will start to form a crust, which can make attaching the decorations difficult. Take the star and flip it over. Coat the back with white melted candy and sprinkle with sanding sugar. Allow to set. Insert the lollipop stick into the center of the top of the tree. Happy Holidays and enjoy!

CHRISTMAS TREE SURPRISE CAKE

Steps:

• Preheat the oven to 350ºF. Grease and flour a 9 x 13-inch pan. Line the bottom of the pan with parchment paper.
• You have to bake 3 cakes, but bake them one at a time, mixing up the batter only when you're ready to bake. For 2 of the cakes, tint the batter green. For the third cake, tint the batter red. Bake each cake until the center springs back when lightly touched, about 45 minutes.
• Let the cake cool in the pan for 15 minutes, then invert the cake onto a wire rack to cool. Chill in the fridge for 30 minutes so the cake becomes firm.
• Carve and level the cakes: Using plates, bowls, glasses or round cookie cutters to trace around, cut the following: From the two green cakes, cut out 4 rounds: 8 inch, 6 inch, 4 inch, and 2 inch. Then from the red cake, cut out 4 rounds: 7 inch, 5 inch, 3 inch, and 1 inch. Take the round cookie cutter and cut a hole through the centers of the 4 inch, 5 inch, 6 inch, and 7 inch layers. (Save all the scraps for making Christmas-colored cake pop dough!)
• Make the buttercream frosting. Measure out 1 cup and tint it red. Tint the rest dark green.
• Spread a little green frosting on the cake board, lay down the 8 inch green cake layer, and spread a layer of frosting on top. Add the 7 inch red layer and repeat, taking care not to frost the inside edges of the center hole. Continue stacking and frosting gradually smaller cake layers until you reach the 4 inch layer.
• Take the 3 cups of candy and fill the center core of the tree, pressing down a little to compact the candy. Frost the top of the 4 inch layer and continue stacking and frosting until all the layers are stacked.
• Once stacked, take a serrated knife and gently carve away the sharp edges of the layers to form a tall cone shape. Apply a very thin "crumb coat" of frosting all over the outside of the cake. Set in the fridge for 30 minutes.
• Meanwhile, make the Christmas lights. Melt the Candy Melts. Cut the colored Tic Tac candies in half crosswise. Use a toothpick dipped in the melted candy to attach a Tic Tac to the end of a peanut M and M of the same color (the M and M is the bulb and the Tic Tac is the base). You will need about 40 of these.
• To make the star for the top of the tree, trace around a star cookie cutter onto parchment. Pipe an outline of white melted candy, then fill in the shape. Place a lollipop stick in the center and cover with more melted candy. Sprinkle with sanding sugar and let set at room temperature.
• Place the green frosting into a piping bag fitted with a number 21 open star tip. Starting at the top of the cake, pipe 3/4 inch long strands of frosting in neat rows around the entire cake, like layers of pine branches on a Christmas tree.
• Once the cake is covered, place the red frosting into a piping bag fitted with a number 21 piping tip and pipe draping lines of "tinsel" around the cake. Attach the colored M and M lights directly to the red frosting. Work quickly here, as the frosting will start to form a crust, which can make attaching the decorations difficult.
• Take the star and flip it over. Coat the back with white melted candy and sprinkle with sanding sugar. Allow to set. Insert the lollipop stick into the center of the top of the tree.
• Preheat the oven to 350ºF. Grease and flour an 8 x 3 inch round cake pan. Line the bottom of the pan with a round of parchment paper.
• In a stand mixer, with the whisk or paddle attachment, beat the butter, sugar, and eggs on high speed until light and fluffy, about 2 minutes. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the mixer bowl. Add the oil to the creamed mixture and combine.
• In a small bowl, whisk together the flour and baking powder. Add the flour mixture and milk to the creamed mixture and beat on high speed until the flour is completely mixed, 30 seconds to 1 minute. Scrape the batter into the pan and use an offset spatula to smooth the top.
• Bake until a wooden skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Check after 45 minutes, and if the top is browning too much, tent with foil. Cool the cake in the pan for 15 minutes, then run a metal spatula around the edge of the cake and invert onto a wire rack to cool completely.
• In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped. Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to incorporate.
• Add 1 cup of the sugar and begin mixing on low speed to combine, then beat on high speed for about 2 minutes. Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure no sugar is visible.
• The frosting will last for 1 month in the freezer, 2 weeks in the fridge, and 3 days at room temperature.

SAUERKRAUT SURPRISE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.
• In a large mixing bowl, cream 1/2 cup butter or margarine and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.
• Sift together flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with Sour Cream Chocolate Frosting. Cut into squares to serve.
• To Make Sour Cream Chocolate Frosting: Melt the semi-sweet chocolate pieces and 4 T butter or margarine over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add sifted confectioners' sugar to make spreading consistency. Beat well. Spread over cooled cake.

CHRISTMAS TREE CAKE

Steps:

• Prepare cake according to package directions. Divide batter between one 9-in. and one 8-in. greased and floured round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, fold the confectioners' sugar into the whipped cream; set aside., Place 9-in. cake on a 10-in. serving plate or covered board. With a sharp knife, cut a 5-1/2-in. circle from the center of the cake. Remove 5-1/2-in. circle and set aside. Frost top of 9-in. ring and fill center with candy. , Cut a 3-1/2-in. circle from the center of the 8-in. cake; remove 3-1/2-in. circle and set aside. Place 8-in. ring over 9-in. ring. Frost top and fill center with candy., Cut a 1-3/4-in. circle from the center of the reserved 5-1/2-in. circle. Remove 1-3/4-in. circle and set aside. Place 5-1/2-in. ring over 8-in. ring. Frost top and fill center with candy. Place reserved 3-1/2-in. circle over 5-1/2-in. ring; frost top. Place reserved 1-3/4-in. circle over 5-1/2-in. ring., Frost top, mounding slightly to make a pointed top. Frost sides of the cake, mounding frosting at base of layers and gradually connecting layers to resemble a Christmas tree. Place star on top of cake. Sprinkle with green sugar if desired. Add candles and decorating candies if desired.

LITTLE DEBBIE-INSPIRED CHRISTMAS TREE CAKES RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Spray 2 9 x 13-inch rimmed baking sheets with nonstick spray and line with parchment paper.
• in a large bowl, use an electric hand mixer on medium speed to cream together the butter, sugar, baking powder, salt, vanilla, and almond extract until light and fluffy, about 5 minutes.
• With the mixer running on medium speed, add the egg yolks, 1 at a time, beating between each addition until fully incorporated.
• Add a third of the flour and continue mixing until just incorporated. In a small bowl, combine the milk and rum, if using. Add half of the milk mixture to the batter and mix until nearly combined. Continue alternating additions of the flour and milk, using a rubber spatula to finish bringing the batter together.
• Divide the batter between the prepared baking sheets, spreading evenly all the way to the edges. Bake for 10 minutes, rotating the pans halfway through, until the cakes are pale golden brown and the edges begin to pull from the sides of the pans. Remove from the oven and let cool.
• Meanwhile, make the filling: Fill a large pot with 1 inch of water. Set a large heat-safe bowl over the pot, making sure the bottom is not touching the water. Add the egg whites, sugar, and salt to the bowl and whisk together until homogenous. Turn the heat to medium and continue whisking until the mixture thickens. When you lift the whisk, the mixture should fall into the bowl in ribbons that hold their shape for a moment before disappearing.
• Remove the bowl from the heat and place on a towel on a flat surface. With an electric hand mixer on medium-high speed, whip the egg white mixture until doubled in volume, about 5 minutes. Reduce the mixer speed to medium and, with the mixer running, add the butter, a cube at a time. As you add the last piece of butter, the mixture will look broken; don't worry! Continue mixing until the mixture smooths out again, about 1 minute. Add the vanilla and almond extract and mix until just incorporated.
• Assemble the cakes: Invert a cake onto a cutting board with a piece of parchment on top and peel away the parchment from the bottom of the cake. Carefully flip the cake over so the flat side is on the bottom again. Spread the filling evenly over the cake, then invert the remaining cake on top of the filling. Peel off the parchment from the top of the cake. Transfer the cutting board with the cake to the freezer and freeze until the cake is hardened, but not completely frozen, about 1 hour.
• Line a baking sheet with parchment paper.
• Remove the cake from the freezer. Use the Christmas tree-shaped cookie cutter to cut out 8 cakes and place on the prepared baking sheet. Discard (or snack on) the cake scraps. Chill the cakes in the refrigerator while you prepare the decorations.
• Add the candy melts to a microwave-safe bowl and microwave according to the package instructions until melted.
• Dip each cake in the melted candy, using a fork to flip until completely coated. Carefully lift the cake out of the candy and gently scrape the bottom across the side of the bowl to remove any excess. Return the coated cake to the baking sheet. Repeat with the remaining cakes.
• Sprinkle the cakes lightly with the green sanding sugar, and then decorate with the red cookie icing. Refrigerate until the candy shell hardens, about 5 minutes.
• Enjoy!

CHRISTMAS SURPRISE CAKE

Steps:

• Prepare cake mix as to directions on the box, taking out enough batter for 3 - 4 cupcakes.
• Bake in an oblong pan and bake the cupcakes as well at the same time. Cool cake.
• Beat the instant pudding, milk, and cream cheese. Add the 1/2 cup of milk here if it is too thick.
• "Frost" the top of the cake with this mixture. Top with the crushed pineapple and chill.
• Serve with Cool Whip Topping.