Woodland Stump Cake Recipes

THE BEST TREE STUMP CAKE

Steps:

• Preheat the oven to 350 F. Grease and line a 16x22 inch baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, baking powder, and sea salt.
• Beat eggs and sugar on high for 5 minutes or until light, fluffy and pale yellow in color. Reduce the mixing speed to medium/low and add vanilla extract and buttermilk. Mix for a minute for the ingredients to blend well. The batter will be a little thin and that's what you actually want.
• Remove the bowl from the mixer stand and add in the prepped dry ingredients (flour, baking soda, baking powder, and sea salt) into the egg mixture, 1/2 cup at a time. Using a hand whisk, gently mix in the dry ingredients with each addition, trying not to deflate air pockets as much as possible.
• Transfer the batter into the earlier greased 16x22 inch baking sheet lined with parchment paper.
• Bake in a preheated oven at 350 F (180 C) for 15 minutes.
• Remove from the oven. Allow the cake sponge to cool on the baking sheet for about 10 minutes before transferring it from the baking sheet onto a cooling rack.
• Make another batch of this sheet cake sponge using the same ingredients for this cake.
• Cool both sheet cake sponges completely before frosting.
• While the cake sponges are cooling, make the frosting.
• First, you will need to make the chocolate ganache (my favorite NO FAIL recipe) and cool completely before proceeding with the rest of the frosting instructions.
• Start by beating softened butter until creamy and smooth. Add softened cream cheese and beat again until both are well combined.
• Then add cooled chocolate ganache and mix until well combined, for a minute or so. Scrape down the cream off the sides of the mixer bowl halfway through.
• Mix in cocoa powder and then add powdered sugar, half a cup at a time. Once the powdered sugar is well blended in, increase the mixing speed to high and beat for a minute.
• NOTE: This entire batch of frosting is for the inside of the cake only. You will need to make another batch of this frosting recipe to decorate the top and the sides of the cake later on after the cake sets for at least 4 hours, or overnight.
• You should have your 2 sheets of 16x22 cake sponges cooled completely before frosting them.
• Split each sheet cake sponge in half vertically to have four 7x20 inch cake sponges (even though the photo below is showing just one sheet).
• Using a half-cup ice cream scoop, add 4 scoops of frosting to each of the 4 strips of sponge cake.
• Using a cake spatula spread out the frosting evenly over all 4 strips of cake sponges. (The image below shows only one sheet cake sponge, repeat the same frosting steps with the second sheet).
• This is a tricky and very important step. Start rolling the first strip like you would roll a regular cake roll. Firmly roll the sponge while at the same time focusing on preventing the cake sponges from breaking. Add the next strip by lining it up the short sides next to each other as soon after the previous one ends.
• Use the parchment paper for stability to help hold the roll together during the rolling process so that it does not unroll. Use all 4 strips of sheet cake sponges as one continuous long roll. When rolling up the last strip leave the parchment paper on and wrap additional strips of parchment paper (the ones you baked the cakes on) around the entire perimeter to hold this cake in place.
• Flip the cake log upright. You will need an assistant to hold both ends of the parchment paper snug around the cake, while you secure the parchment papers together by taping a long strip of 2" wide clear scotch tape over the parchment paper all the way around the cake.
• If you have some frosting left (usually a cup or so), use it up by spread it over the top of the cake. Then refrigerate the cake for 4 hours or overnight (my preference).
• Make the Frosted Cranberries the night before to give them time to dry and be ready for decorating the cake the next day.
• The next day I start by making another batch of the frosting. Once the frosting is done, cut the clear tape and peel the parchment paper off the cake. The cake should be set, firm, and stable at this point. It is ready to be decorated.
• Add about one and a half cup more of the frosting on top of the cake. Spread it out evenly. Then using a cake spatula, make the swirl design.
• Then fit a piping bag with a Wilton 1M attachment and fill with chocolate buttercream. First, pipe rose shape spread out randomly all around the cake. Then pipe vertical strips of cream in between the rose-shaped design starting from the base of the case to the top around the perimeter to represent the bark of the tree.
• Decorate the cake with fresh pine tree stems and frosted cranberries. You may also decorate the cake with meringue mushrooms (using this meringue cookies recipe) or however you like.
• Place the cake into the fridge for a couple more hours.
• Just before serving the cake sprinkle some powdered sugar to resemble the snow.
• If you like to see nice and clean slices of cake as I do, it is important to know a few tips that will deliver that satisfying look for you. Slicing the cake with a warmed clean knife will turn out each and every slice of the cake clean and beautiful.
• Place a long knife into a tall cup filled with hot water for 15 seconds or so. Remove the knife from the water and dry it using a paper towel. The hot knife will melt away stickiness and cleanly slice through the layers if you cut only in one downward direction, and pull the knife out at the base of the cake.
• Repeat the same instruction each time you make a slice and you've got a drool-worthy presentation with each slice of this deliciousness you worked so hard on. Happy slicing and eating!
• Enjoy with a cup of hot tea or latte!

WOODLAND STUMP CAKE

Steps:

• Chiffon Cake: Preheat oven to 350 degrees. Brush two rimmed baking sheets with butter. Line with parchment; butter parchment.
• In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. In another large bowl, whisk together oil, egg yolks, milk, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
• Divide batter evenly between prepared sheets and spread to edges with a spatula. Bake until tops spring back when lightly touched, about 18 minutes. Dust two kitchen towels with confectioners' sugar. Invert one cake onto a towel; remove parchment. Dust with more confectioners' sugar. Starting at one short side, roll into a log, incorporating towel. Repeat with remaining cake. Let cool completely.
• White Modeling Chocolate: Stir together white chocolate and 3 tablespoons corn syrup until mixture has consistency of thick batter or very soft dough. If mixture is too thick, add remaining 1 tablespoon corn syrup. Pour mixture into center of a large piece of plastic wrap; use edges of plastic to gather into a disk. Wrap tightly and let stand until firm, about 1 hour or up to overnight. When ready to use, transfer to a surface dusted with confectioners' sugar; knead until smooth and pliable.
• Semisweet Modeling Chocolate: Stir together semisweet chocolate and corn syrup until mixture has consistency of thick batter or very soft dough. Pour mixture into center of a large piece of plastic wrap; use edges of plastic to gather into a disk. Wrap tightly and let stand until firm, about 1 hour or up to overnight. When ready to use, transfer to a surface dusted with cocoa; knead until smooth and pliable.
• Chocolate-Hazelnut Filling: In a small bowl, whisk together chocolate-hazelnut spread and 1/4 cup cream until thickened. In a large bowl, whisk together remaining 3 cups cream and confectioners' sugar until soft peaks form. Add chocolate mixture and continue whisking until stiff peaks form.
• Assembly: Unroll cooled cakes, remove kitchen towels, and reroll. Cut each cake crosswise into thirds. Unroll one piece of cake and spread with about 1 cup filling. Roll into a tight spiral and place, cut-side up, in center of a large serving platter. Unroll a second piece of cake, spread with another 1 cup filling, and wrap around perimeter of first piece. Repeat with remaining 4 pieces of cake. Spread remaining filling over top and sides of cake.
• Roll white modeling chocolate into a 1/4-inch-thick round, about 11 inches in diameter. Place on top of cake and fold overhanging edges down sides of cake. Lightly brush overhanging edges with water. Roll 1 1/2 cups semisweet modeling chocolate into a 6-by-8-inch rectangle. Use the handle of a wooden spoon to press a pattern crosswise on semisweet chocolate to resemble bark. Use a pizza wheel to cut a straight edge along one long side of semisweet chocolate. Affix bark to perimeter of cake, cut-side up, and gather bottom to resemble roots, placing small balls of semisweet chocolate in between bark and cake to create more dimension. Continue in this manner, working around sides of cake. Repeat process with remaining semisweet chocolate, then seam pieces of semisweet chocolate together by pinching and folding over each other to create a gnarled appearance.
• Using a paring knife, score lines onto surface of tree stump, radiating out from center, to resemble cracks. Use a soft bristled brush to dust white chocolate with cocoa. Mix a small amount of cocoa with water, one drop at a time, until it has consistency of thick paint. Dip the tip of a 2-inch-wide coarse brush into cocoa mixture; dry-brush tree rings onto surface of tree stump. Brush sides and roots of stump in some spots with corn syrup; sprinkle pistachios over brushed spots to create appearance of patches of moss. Place a few candy mushrooms on sides of cake. Decorated cake can be stored in refrigerator, covered, up to 1 day.

MERINGUE MUSHROOMS

Steps:

• Heat the oven to 225F. Line two cookie sheets with parchment paper and set aside.
• Place the egg whites and salt into the bowl of a stand mixer, and with the whisk attachment, mix on high speed until foamy.
• Slowly add the sugar and whip until stiff, glossy peaks form.
• Add the vanilla extract and beat to combine.
• Transfer the meringue to a large pastry bag fitted with a 1/2" tip (Wilton 1A). Pipe mushroom tops, about 1/2" to 1 1/2" diameter, leaving about an inch apart between them.
• Put a little bit of water into a small bowl. Using a clean finger, dip your finger in the water, wiping off the excess, and gently tap down the peaked tops of the mushroom tops.
• Pipe the mushroom stems by holding the piping bag directly above the parchment, about 1/2" or so from the parchment. Apply pressure to pipe a thicker base with a tapered, thinner top in a variety of sizes. It's best to pipe these as straight up and down as possible to keep them from falling over when baking.
• Using a fine sieve, sift the natural cocoa powder on top on the mushroom tops. Sift as little or as much cocoa powder as you would like.
• Bake the meringue mushrooms for about 60-75 minutes until the meringue is dry to the touch, and can be easily removed from the parchment. I start checking the meringues every so often about 50 minutes into baking. Let the meringues cool completely.
• Fill a small piping bag with melted chocolate. Cut off the tip of the piping bag. You are going to need just a small amount of chocolate per mushroom.
• Using a small paring knife, make a small hole in center of flat side of each mushroom top. Pipe a little bit of chocolate into the hole and fit the smaller end of meringue stem into hole. Let the chocolate harden before decorating with the mushrooms.

VEGAN TREE STUMP CAKE

Steps:

• Add the almond milk, caster sugar, and cornflour to a saucepan and place on it a low heat. Whisk vigorously for a couple of minutes until the sugar has dissolved.
• Slice the vanilla pod in half and scrape out the seeds. Add the seeds and pod to a saucepan along with the coconut milk, and salt.
• Turn up the heat to medium-high and bring the mixture to a simmer, while continuously whisking. Continue to simmer for 5 minutes, the custard will start to thicken. Make sure you are constantly stirring the custard to avoid it burning to the bottom of the pan. I recommend alternating between a whisk and rubber spatula.
• Place the chopped chocolate in a large heat-resistant bowl and place a sieve on top of the bowl. Remove the saucepan from the heat and pass the mixture through a sieve to remove any large particles from the vanilla pod, into the bowl of chocolate.
• Use a spatula to fold the hot custard through the chocolate, until it melts together into a smooth mixture. Then use an electric whisk or emersion blender to whisk/blend the mixture for a couple of minutes until silky smooth and lump-free. Cover the bowl with cling film and place in the fridge overnight (or for at least 6 hours).
• Preheat your oven to 180°C (356°F). Line the base of three 6" cake tins with a circle of parchment paper and spray the sides with oil spray.
• To make the vegan "buttermilk" add the soya milk and apple cider vinegar to a jug, stir and allow to sit for 10 minutes. Add the strong coffee and sunflower oil to the buttermilk mixture and whisk to combine.
• In a large bowl mix together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Add the wet ingredients to the bowl with the dry ingredients and use a spatula to fold everything together until you have a smooth batter.
• Divide the batter into the lined cake pans and bake for 30-40 minutes. Check they are ready by inserting a skewer, it should come out clean. Allow the cakes to cool in the tins for 15-20 minutes and then carefully turn them out onto a cooling rack to cool further. Refrigerate the cakes in an airtight container until ready to use. Chilling the cakes for a few hours (or overnight) makes them easier to work with and decorate.
• Place 2 large sheets of parchment paper (approx 25" in length) on your work surface.
• Note: If you're not bothered about tempering the chocolate you can simply melt it over a water bath (bain-marie) and skip the following 2 steps.
• Add 2/3 of the finely chopped chocolate (200g) to a heat-resistant bowl and place on top of a saucepan that is about 1/4 ways filled with simmering water (bain-marie). Stir the chocolate with a rubber spatula every so often to melt it evenly. Place your candy thermometer into the chocolate and once it reaches 55°C (131°F) remove it from the heat.
• Reserve one ⅓ of the melted chocolate and add the chopped chocolate to the remaining ⅔ of melted chocolate. Place your candy thermometer into the chocolate and keep stirring until the temperature reaches 28°C (82°F). Stir in the reserved ⅓ of melted chocolate and stir until the temperature reaches back up to 31°C (88°F).
• Divide the melted chocolate between the 2 sheets of parchment paper and use a spatula to spread the chocolate out into an even rectangular layer. Allow the chocolate to slightly set until it is not runny but still soft enough to roll (about 5 minutes). Next, gently roll up the sheet of parchment paper into a cylinder and place it into the fridge to set for at least 30 minutes. Repeat with the second sheet of parchment.
• Once set, very gently unroll the sheet of parchment paper. The chocolate "bark" will break off in long pieces. Sit these on a tray lined with parchment paper and refrigerate until ready to use.
• Meanwhile, make the vegan coffee swiss meringue buttercream.
• Cut the domes from the tops of the chocolate sponge cake to get them as even as possible.
• Remove the chocolate cremeux from the fridge and give it a stir. To assemble the cake, add a little chocolate cremeux onto your turntable to secure the cake. Place the first layer of cake and follow with a layer of chocolate cremeux. Smooth out the cremeux using a spatula, making sure not to go all the way to the outer edges. Continue this process for the second layer and top with the third chocolate sponge.
• Use a spatula to spread the coffee buttercream on top and on the sides of the cake. Use a cake scraper to smooth out the surface - it does not need to be perfect as the chocolate bark will be covering the sides.
• To get the tree trunk effect on top of the cake, use a fork to scrape lines into the buttercream in a circular motion. Then use the back of a small spoon to create circular rings from the middle to the outer edges of the cake.
• Wearing latex gloves, gently press the chocolate bark into the sides of the cake using the most attractive pieces. You will likely have some bark leftover, which you can reserve and melt for another recipe.
• Optionally, you can decorate with vegan meringue mushrooms and ground pistachios.
• Store the cake in an airtight container or cover with cling film and refrigerate it until needed. Remove it from the fridge for a couple of hours before serving.