Festive Holly Cake Recipe

Festive Holly Cake Recipe photo by Taste of Home

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I learned the brush embroidery technique at a beginner cake-decorating class. Visual appeal is always nice, but what's extra special about this cake is that it tastes as good as it looks.

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Festive Holly Cake Recipe

Prep: 45 min. Bake: 35 min. + cooling

Yield: 10-12 Servings

45 35 80

Ingredients

1 package white cake mix (regular size)
1-1/3 cups water
1 cup all-purpose flour
1 cup sugar
1 cup (8 ounces) sour cream
4 egg whites
2 tablespoons canola oil
1 teaspoon clear vanilla extract
1 teaspoon almond extract
3/4 teaspoon salt
FROSTING:
1 package (2 pounds) confectioners' sugar
2 tablespoons meringue powder
2 cups shortening
1/4 cup milk
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon clear butter flavoring
7-3/4 teaspoons water, divided
2/3 cup raspberry cake and pastry filling
1/4 teaspoon light corn syrup
Leaf green, forest green and red paste food coloring

Directions

In a large bowl, combine the first 10 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, milk, extracts and flavoring. Beat in sugar mixture (mixture will be stiff).
Using a serrated knife, level tops of cakes if necessary. Place one cake layer on a serving plate. In a small bowl, combine 1 cup frosting and 2 teaspoons water; spread over cake. Spread with raspberry filling. Top with remaining cake layer.
In a small bowl, combine 2 cups frosting and 4 teaspoons water; frost cake top and sides.
For shell border: In a small bowl, combine 1/2 cup frosting and 1/2 teaspoon water. Using shell tip #21, pipe shell border along bottom edge of cake.
For holly leaves: Combine 1/2 cup frosting, corn syrup and 1/2 teaspoon water; tint desired color of green with leaf and forest green food coloring. Gently press a 1-1/2-in. holly leaf cookie cutter into frosting. Using round tip #2 with green frosting and working one leaf at a time, outline leaf indentation. Using a dampened clean paintbrush, immediately brush leaf outlines toward center. Moisten brush as needed. Repeat.
For pine branches: Combine 1/4 cup frosting and 1/4 teaspoon water; tint forest green. Using round tip #2, pipe branches.
For holly berries and trim: Combine 1/2 cup frosting and 1/2 teaspoon water; tint red. Using round tip #2, pipe holly berries. Add a red scalloped line above shell border; pipe dots of green frosting if desired. Store in the refrigerator. Yield: 10-12 servings.

Editor's Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com. This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Originally published as Festive Holly Cake in Taste of Home December/January 2008, p13

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Reviewed on Dec. 30, 2007 by jmimom

I made this for my husband's family Christmas celebration. Everyone loved it and now I have to make another one for the New Years celebration. It's not as hard as it looks!