Description
Delicious Christmas tree shaped cake sandwiches coated with chocolate and decorated with sprinkles and icing.
Ingredients
Scale
- 1 white cake box mix
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter (3 room temperature sticks)
- 1 1/2 teaspoon pure vanilla extract
- 24 ounces vanilla melting wafers
- green sanding sprinkles
- red cookie/cake icing (should be in a bag with attached piping tip)
Instructions
- Preheat the oven to 350 degrees. Grease a large rimmed baking sheet with non-stick spray and line it with parchment paper.
- Prepare the cake batter according to the box’s baking instructions and pour it into the prepared pan. Use a spatula to smooth over the top and even out the batter as much as possible.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes back clean.
- Allow the cake to cool for 5 minutes in the pan. Use a butter knife or offset spatula to release the edges, then flip the cake onto a wire rack to cool completely. Be sure to carefully remove the layer of parchment paper.
- While you wait for the cake to cool, prepare the Swiss Meringue Buttercream.
- Once cool, use a 3-4” Christmas tree cookie cutter to gently cut out as many trees from the cake as possible. Keep in mind you’ll need two of the cut outs per cake.
- Put an inch of water in a medium saucepan and bring to a gentle boil. In the bowl of your stand mixer, stir egg whites, sugar, and salt until combined.
- Place a mixing bowl over the saucepan but be careful not to let the water touch the bottom of the mixing bowl. Stir with a spatula until the sugar dissolves and reaches a temp of 160 F, about 5 minutes.
- Remove mixing bowl from heat and add to a stand mixer with whisk attachment. Whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes.
- Reduce the speed to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition. When butter is incorporated, add vanilla extract and beat on low until incorporated then frost or refrigerate until ready to frost.
- Set a wire rack over a rimmed baking sheet. Spread about 2-3 tablespoons of buttercream on 8 of the cut out trees, then top with remaining 8 trees to create 8 cake sandwiches. Place sandwiches on the wire rack.
- Melt the candy wafers according to package instructions. If you’d like a shinier look or the wafers need a little help smoothing out, add a tablespoon or two of coconut oil.
- Pour the melted chocolate coating evenly over the cakes, recollecting excess coating and redistributing if necessary.
- Sprinkle each cake with green sanding sprinkles, then place them in the refrigerator to chill for 30 minutes.
- Remove the cakes from the fridge and drizzle the red decorating icing over the tops to create a garland pattern.
- Let the cakes set at room temperature for an hour, then serve! Store cakes in an airtight container for up to 5 days.
Notes
- This recipe can be adjusted for different cookie cutter shapes.
- Make sure to let the cake cool completely before cutting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg