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Classic Holiday Wreath Cake
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Classic Holiday Wreath Cake
From Sandra Lee, author of Semi-Homemade Cooking. 

To make this cake extra elegant, decorate with red roses and holly leaves.

Ingredients:

2 cups coconut
1 (1 pound) can vanilla frosting
1 (10-ounce) store-bought angel food cake
Green food coloring
1 package red hots candy

Instructions:

Stir green food coloring into frosting a drop at a time until desired color is reached. Reserve 1/4 cup of frosting for making holly leaves. Place cake on a serving platter. Spread frosting evenly over top and sides of cake. Press coconut into top and sides of cake to resemble a snow drift.

Add a few drops of green food coloring to reserved frosting to make it a darker green. Place into a piping bag fitted with a small round or star tip. Draw holly leaves with frosting on the top of the cake. Add red hots to look like holly berries.

Prep time: 8 minutes
Yield: Makes 8 servings

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