I decided to deck the table this holiday with a gorgeous Winter Wonderland cake! Dreams of sugar coated mountain tops and frosty white trees are dancing through my head. There is something so gorgeous about a white Christmas! If you can’t have a real white Christmas this year, some coconut flakes, rosemary sprigs and powdered sugar are all you need to create your own snowy masterpiece.
This decadent cake is almost too pretty to eat…almost.
For this recipe, you’ll need:
2 boxes of red velvet cake mix (+ additional ingredients mix calls for)
2 tubs of cream cheese frosting
1 1/2 cups sweetened coconut flakes
1/4 cup powdered sugar
4 sprigs of rosemary
Pre-heat oven to 350 degrees. Mix cake mix according to package. Divide cake mix into four equal parts. Pour into two 9 inch pans sprayed with non-stick spray. Gently tap the pan to remove any air bubbles. Bake according to packing, approximately 22-24 minutes.
Let cakes cool completely.
Once cakes are cooled, use a knife to slice off the top so that the cake lays flat.
Place one layer onto cake plate. Place strips of parchment paper under cake. This will help with clean up and the end.
Begin frosting layers and repeat until all layers are stacked.
Frost the outside of the cake.
Sprinkle coconut flakes on top of cake.
Gently press coconut flakes onto sides of cake.
Using kitchen scissors, snip sprigs of rosemary to make pine trees. Try to get the pieces that are stiffer so that they will stand up straight.
Turn the springs upside down and gently press into the top of the cake. Vary the heights so that it is more visually appealing.
Dust the top of the sprigs with powdered sugar. Lightly dust the top of the cake to give the cake a snowy look.
Remove the pieces of parchment paper from underneath the cake and brush away any extra sugar or coconut flakes.
Ta-dah! Now you have a gorgeous winter wonderland cake!
I love the white frosting and coconut against the bright red cake. Perfect for a holiday party and something that you make all winter long.
I’ve been playing around with eggnog a lot this year. It’s a flavor that I have never really gotten into to be honest. But this year I decided to change my tune a little and see what I could come up with. A culinary stretching exercise if you will, to get my into this beloved holiday flavor. I did Mini Eggnog Pies and those were a huge hit, so I decided that the rest of the eggnog just couldn’t go to waste. Enter Eggnog Cornbread. Heyo! Cornbread isn’t just for Thanksgiving y’all! The eggnog gives the mealy bread a nice lift and the candied pecans make it almost a dessert!
For this post, I partnered with my friends at H-E-B to use these Texas Grown Pecan Halves to top off this mighty fine holiday treat! One thing I love about this recipe is how few ingredients you need. If you need a last minute treat to take to a family gathering… here you go! Eggnog Cornbread works great as a sweet side dish or even with ice cream! Heck yeah, do it!
Combine the cornbread mix, egg and 3/4 cup of eggnog in a bowl.
Mix that all around.
Spray a tin with non-stick spray. Spread the cornbread into the pan. It will be think and that is ok. You also make these in a small baking dish, round pan or muffins. Up to you!
Using the same bowl (less dishes people!), add the pecans and sugar.
Add the remaining 1/4 cup of eggnog to the pecans and sugar.
Mix that all around until they are nice and coated.
Spread the pecans on top of the cornbread. Bake for 12-15 minutes.
Omg this smelled sooooo good while it was baking!
This is a great last-minute recipe because it doesn’t take long at all to bake. You can grab the ingredients at the store, go home make and bake this in less than hour! That’s what I’m talking about! Get one of those festive recyclable holiday bread dishes from the holiday aisle and you can take this to your party and never have to worry about bringing your dish back home.
Who is ready for some holiday baking?
This recipe is definitely one that I am going to keep around for future holidays. Hope you all enjoy!
I know I just did mini desserts, but I can’t help myself. I think two (or three!) bite desserts are totally the way to go this season. I mean 1) mini desserts are way cuter than regular sized desserts 2) you don’t have to put down your drink to eat them and 3) they bake really quickly if you’re on a time crunch. Need I say more?
Oh you wanted more? Well then, they also only take a few ingredients and a square baking pan that you can find at most grocery stores. You can get the details on the recipe and how to from my post on Brit+Co. here.
Another added bonus? You get to whack the heck out of some candy canes. Go on ahead, relieve all that holiday stress!
Ooozzy, pretty white chocolate ganache icing comes together with a few ingredients and gives these mini cakes a nice little touch. I am sure Santa will appreciate it!
Hope you all enjoy these little mini bites as much as I did!