Christmas Wreath Cake - The Scran Line

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.

Add flour, sugar, baking powder, and pink himalayan salt into a large mixing bowl.

Add butter and mix until crumbly and sand-like texture is achieved.

Add eggs, milk, oil, yogurt, vanilla extract, and peppermint extract; mix until well combined.

Divide the batter into two bowls; color one with red food gel until evenly colored.

Spray an angel food cake tin with oil spray and line the bottom with baking paper.

Pipe the two different colored batters into the cake tin.

Bake in the oven for about 60 minutes at a lower temperature to avoid caramelization.

Let the cake cool completely; refrigerate overnight for easier decorating.

Remove the cake from the tin; use a sharp knife to separate it if needed.

Trim the top of the cake with a cake leveler to make it flat; save excess for cake pops if desired.

Prepare pink frosting for crumb coating and filling the cake.

Pipe a ring of frosting on an 8-inch cake board and place the cake on top to help it stick.

Spread the pink frosting around the cake for the crumb coat; chill in the fridge for 1-2 hours.

Prepare green frosting for the final layer; use a piping bag fitted with a grass tip to pipe grass frosting on the outside of the cake.

Pipe leaves and flowers on top using leaf tips and small round tips.

Add colored sprinkles on top for decoration.

Prepare red frosting for the bow; pipe a bow on one side, another bow on the opposite side, and ribbons at the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens