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.
Enjoy!
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