Christmas Wreath Cake Tutorial- Rosie's Dessert Spot

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is a dairy-free alternative.

fresh cranberries

🥗Healthier: dried cranberries

💰Cheaper: frozen cranberries

Dried cranberries are often more affordable and have a longer shelf life.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

Score a line around the outside of the 10-inch cake to keep it level while cutting.

Cut through half of the cake while rotating it on a turntable.

Add buttercream frosting around the sides of the 12-inch cake board, leaving the middle clear.

Place a dollop of frosting in the center of the cake and spread it out evenly to create a flat surface.

Push excess frosting up against the cake to create a crumb coat and catch loose crumbs.

Press a 5-inch cake tin into the center of the cake, twisting to remove the center.

Cut away sharp corners of the cake to make it more rounded.

Apply a second crumb coat of green buttercream over the cake, including the inside.

Use a portfolio cover as a cake smoother to create rounded edges.

Pipe green frosting using a grass tip around the entire cake, alternating with yellow frosting.

Continue piping until reaching the middle of the cake, ensuring the piping goes in two directions for a more realistic look.

Prepare a piping bag by cutting it at an angle to create a triangle for leaf shapes.

Pipe five or six petals on parchment paper placed on a flower nail, then freeze for 20 minutes.

Add yellow buttercream buds to the petals before freezing.

Combine leftover cake with buttercream frosting in a bowl and knead until it forms a doughy consistency.

Roll the mixture into balls of different sizes and freeze for 10 minutes.

Dip cake pop sticks into white chocolate, then insert into the cake pops once set.

Dip each cake pop in white chocolate, tapping off excess, and place in styrofoam to set.

Smear vegetable shortening over the top of each cake pop and dust with edible gold dust using a brush.

Attach the cake pops to the cake using red frosting as glue.

Cut a long rectangle from yellow fondant, split it in two, and create a bow shape.

Use water to adhere a thin piece of yellow fondant over the bow and secure it with a rectangle around the middle.

Attach the bow to the cake with red frosting.

Create the arms of the bow by cutting triangles at the ends of folded fondant and attaching them to the cake with frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens