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.
friend Jessica Johnson’s birthday celebration, we had a host of treats. Of course, I made the cupcakes! She requested red velvet with cream cheese frosting and yellow cake with chocolate frosting. Red Velvet is literally my favorite, favorite cake ever! So, I’m very excited to share this recipe with you all!!
2 1/2 cups all purpose flour
2 cups sugar
1 1/2 cups oil
1 tablespoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup of buttermilk
1 tablespoon vinegar
1 teaspoon vanilla
2 oz of red food coloring
Pre heat oven to 350 degrees.
First mix all the dry ingredients.
Add in the cocoa!
Mix all the dry ingredients together well and set aside.
In your mixer, begin combing the eggs and milk. Use a wire whisk.
Pour in the oil.
Add the vinegar and vanilla.
Use the stir setting with the wire whisk. Or if mixing by hand, use a wire whisk or fork.
Now add in the dry ingredients. Start mixing slowly, then up to medium high.
Lots of red food coloring!
And more red food coloring….
Pour the red velvet batter into a cupcake pan and bake for 20-24 minutes at 350 degrees.
Today is my 26th birthday!! and it’s 11/11/11 which according to my news sources is supposed to be the luckiest day this century! So, cross your fingers folks and let’s all make a wish.
Red Velvet Cake is my absolute FAVORITE cake, ever. Period. Every year my mom always gets me a red velvet cake with cream cheese frosting and since my mom isn’t here to give me that cake… my birthday present to myself is this post entirely dedicated to Red Velvet sweets. Oh and Madre, if youre reading this, you can get that cake when I come home for Thanksgiving, hint hint.
As I was writing this post, my dear friend Haley Terrill walks in with this huge Red Velvet Cupcake!
She knows me too well 😉 It really must be my lucky day!!
The following pictures I must admit, I did not take the photos or make the treats but they are serving as my birthday inspiration!!