Festive Holly Cake Recipes

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FESTIVE HOLLY CAKE



Festive Holly Cake image

I learned the brush embroidery technique at a beginner cake-decorating class. Visual appeal is always nice, but what's extra special about this cake is that it tastes as good as it looks. -Paula Simpson, Arnold, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 10-12 servings.

Number Of Ingredients 22

1 package white cake mix (regular size)
1-1/3 cups water
1 cup all-purpose flour
1 cup sugar
1 cup sour cream
4 large egg whites
2 tablespoons canola oil
1 teaspoon clear vanilla extract
1 teaspoon almond extract
3/4 teaspoon salt
FROSTING:
1 package (2 pounds) confectioners' sugar
2 tablespoons meringue powder
2 cups shortening
1/4 cup whole milk
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon clear butter flavoring
7-3/4 teaspoons water, divided
2/3 cup raspberry cake and pastry filling
1/4 teaspoon light corn syrup
Leaf green, forest green and red paste food coloring

Steps:

  • In a large bowl, combine the first 10 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 325° for 35-40 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, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, milk, extracts and flavoring. Beat in sugar mixture (mixture will be stiff)., Using a serrated knife, level tops of cakes if necessary. Place one cake layer on a serving plate. In a small bowl, combine 1 cup frosting and 2 teaspoons water; spread over cake. Spread with raspberry filling. Top with remaining cake layer., In a small bowl, combine 2 cups frosting and 4 teaspoons water; frost cake top and sides., For shell border: In a small bowl, combine 1/2 cup frosting and 1/2 teaspoon water. Using shell tip #21, pipe shell border along bottom edge of cake., For holly leaves: Combine 1/2 cup frosting, corn syrup and 1/2 teaspoon water; tint desired color of green with leaf and forest green food coloring. Gently press a 1-1/2-in. holly leaf cookie cutter into frosting. Using round tip #2 with green frosting and working one leaf at a time, outline leaf indentation. Using a dampened clean paintbrush, immediately brush leaf outlines toward center. Moisten brush as needed. Repeat., For pine branches: Combine 1/4 cup frosting and 1/4 teaspoon water; tint forest green. Using round tip #2, pipe branches., For holly berries and trim: Combine 1/2 cup frosting and 1/2 teaspoon water; tint red. Using round tip #2, pipe holly berries. Add a red scalloped line above shell border; pipe dots of green frosting if desired. Store in the refrigerator.

Nutrition Facts :

HOLIDAY HOLLY CHOCOLATE CUPCAKES RECIPE



Holiday Holly Chocolate Cupcakes Recipe image

Decorate these Holiday Holly Chocolate Cupcakes with green gumdrops and candy-coated chocolate pieces. Try festive chocolate cupcakes from My Food and Family.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1/4 cup milk
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping
72 red candy-coated chocolate pieces (about 1/2 cup)
24 green gumdrop spearmint leaves, cut lengthwise in half

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix and milk into batter before spooning into prepared muffin cups. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
  • Mix frosting and COOL WHIP until blended; spread onto cupcakes.
  • Decorate with remaining ingredients to resemble holly leaves and berries.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5923 g, Sugar 0 g, Protein 2 g

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