Christmas Tree Wreath Cake

A gorgeous Christmas cake topped with a chocolate candy Christmas tree, and buttercream piped wreaths.

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5 from 1 vote

Prep Time 1 30

Total Time 1 30

Course Dessert

Cuisine American

Servings16

Bake and frost your cake. It can be any flavor you like! The design looks best on white buttercream, though. Before decorating, chill your cake for 30 minutes.
To create the wreaths and garlands around the sides of the cake, fit a piping bag with a couple and tip #199, and fill with the green buttercream. Pipe the wreaths and garlands onto the chilled cake.
To make the red bows, pour melted red chocolate candy coating into a bow mold. Chill until firm, then pop the bows out of the mold. Press onto your cake, using a little buttercream on the back, if needed.
Be sure to add any sprinkles to your cake before the buttercream has a chance to crust over.
To make the Christmas tree cake topper, lay your cake pop stick on a piece of wax paper. Melt the green chocolate candy coating and use either a piping bag or a spoon to generously drizzle the chocolate back and forth over the stick in the general shape of a tree, leaving at least 2 inches at the bottom for the "trunk" to insert into the cake. Use a spoon or small spatula to spread and swirl the chocolate a bit, until you’re happy with the shape of the branches. Before the chocolate sets, add sprinkles, and then refrigerate until firm. I made mine fairly large, about 7-8 inches tall and 4 inches wide.

Keyword Cake, Christmas

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