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Well I finally put my Christmas tree up, and there’s no doubt that it’s totally me! I make a Christmas tree cake every year for my family, and I just wanted to do it up a little different this time. I knew I’d be making walnut kiss cookies and peppermint milanos so I thought it would be sweet if I tied everything together. There’s also the my whole world is pink thing that might have been a factor in this project as well!
The tree is layers upon layers of red velvet cake. I filled it with cookies and cream filling, and frosted it with my Italian meringue buttercream. To construct the cake, I baked two 10 inch cakes, one 8 inch, one 6 inch, and one 4 inch cake. After they were baked I popped them all in the freezer over night so they wouldn’t fall apart while I was carving the tree shape. To assemble the cake, I filled and stacked them, and then started shaping it. I just kind of wing it every year. Once I get it shaped like a tree I apply a thin crumb coat of buttercream and refrigerate it. Next I piped on a LOT of buttercream. I used tip #133, the same one I used for the monster cupcakes. All the ornaments are made out of fondant. I used cookie cutters to cut them out and then covered them in silver disco dust. Instead of topping the tree with a star, I opted for a bow. I’m glad I did, it really completes the look I was going for. I also made some more penguin cupcakes in coordinating hats to join the party as well!
While I’m on the subject of penguins, I would like to thank all of you for your kind words on the cupcakes. I’m so happy you guys love penguins as much as I do! I also want to thank Raycom Media and reporter Joseph Neese for featuring me in a national news story this week. If you would like to check it out, you can do so here. Last I want to wish all of you a Merry Christmas and Happy Holidays! I hope you get to enjoy time with your family, relax, and eat lots of dessert!!