High Altitude Christmas Wreath Bundt Cake
A beautiful and easy Christmas wreath bundt cake, starting with a moist chocolate cake, decorated with piped green buttercream, fresh cranberries, rosemary, and powdered sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Bundt Pan (10 cup capacity)
- Stand Mixer with Paddle Attachment
- 16-inch Disposable Piping Bag
- Tip 1M
Ingredients
- 1 recipe High Altitude Chocolate Bundt Cake
- 3x recipe American Buttercream
- gel food coloring ("super black", "leaf green", "royal blue")
- fresh cranberries
- fresh rosemary
- powdered sugar
Instructions
Cake
- Bake the chocolate bundt cake as instructed.
- Cool the cake completely before decorating.
Buttercream
- Make 3x the recipe American Buttercream.
- You can add the gel food coloring as you're whipping the buttercream, adding more until you've achieved your desired shade of green. I added quite a few drops of "leaf green" and a few drops of "super black" to deepen the green color. Then I added a few drops of "royal blue" to adjust the hue of the green a little.
Decorating
- Set the cooled cake on a serving plate.
- Fit a 16-inch disposable bag with tip 1M, and fill half full of buttercream. You can refill the bag as needed.
- Start by piping a few rosettes, randomly onto the cake. Then pipe lots of drop flowers to fill in all the gaps.
- Just before serving, decorate with fresh cranberries and sprigs of rosemary. Finish with a dusting of powdered sugar to look like snow.
- For a decorating tutorial, see the video in this recipe card.
Video
Notes
Store the leftover cake (without the cranberries and rosemary) in an airtight container or cake carrier at room temperature for up to 3 days.
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