Sandra Lees Christmas Sugar Cookie Cake Recipes

SANDRA'S CHRISTMAS WREATH

Steps:

• Preheat oven to 350 degrees F.
• Place a large piece of parchment paper on a cutting board. Pop open the biscuit container and pull apart the dough. Lay the pieces on the lined cutting board and set aside.
• In a small bowl, using a fork, mix together the sugar and cinnamon, set aside.
• In another small bowl, using a fork, whisk the egg yolk with a 1/2 teaspoon of water, set side.
• Using a leaf shaped cookie cutter, punch out leaves. Using a pastry brush, brush the leaves liberally with the egg wash. Sprinkle on the cinnamon sugar.
• Arrange the leaves close together in a circular pattern with the tips of the leaves facing out on a pizza pan lined with parchment paper. Place the wreath onto middle level of the oven for 17 minutes.
• Meanwhile, in a large pot on medium heat, melt the butter. Using a rubber spatula, fold in the marshmallows, constantly stirring to avoid scorching. Once the mixture is melted, turn down the heat to low to keep it "pliable". Pour in the green food coloring. Combine until you see a rich and even green color throughout. Gently fold in the corn flakes.
• Place a kitchen towel on a flat surface or counter, remove the wreath from the oven and place it on the towel. This will help you to prevent scorching your surfaces. Distribute the warm marshmallow mixture carefully over the wreath. Before the "holly" mixture cools completely, dot the wreath with cinnamon candies to look like holly berries.

FROZEN CHOCOLATE COOKIE CAKE

Steps:

• Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.
• Preheat oven to 350 degrees F.
• Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.
• While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.
• Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

GHOST CAKES

Steps:

• Make the angel food cake batter according to package instructions. Place in the mini Bundt pan and bake according to package instructions.
• In a medium bowl, whisk together the powdered sugar, liqueur and vanilla until very smooth.
• Place the angel food cakes on a cooling rack set atop a sheet tray. Using a spoon, pour enough glaze over the top of the cakes to drip partly down the sides. Sprinkle with raw sugar to garnish. Allow the glaze to set about 30 minutes before removing the cakes from the rack to serve.
• Special equipment: 12 count mini Bundt pan.