Gifts of time and love are surely the basic ingredients of a truly merry Christmas. ~Peg Bracken
So, today we had a pre-Christmas dinner party with some of our closest friends. It was wonderful... and a little bit stressful. Being the perfectionist I am, 45mins before our friends were to arrive I tore all the lights off the Christmas tree because they were annoying me. Now, that would be fine if dinner was in the oven, the table was set, and the house was clean- unfortunately none of these were done yet. and now I had the daunting task of putting the lights back on a half decorated tree. (I remember decorating the tree as a child and it always seemed like such a happy time... as an adult I really need to suppress throwing the darn thing out the window!)
By the grace of God, it somehow all managed to come together before our guests arrived. Dinner was served a bit later then intended and the tree looks a bit wonky, but amongst friends it was acceptable!! Anyway, I thought I would quickly blog about tonights dessert before heading off to bed.
I was really happy with this decorating idea I found over at Kraft Canada and then I through in a couple of my own twists. Basically the cake took about 35 mins in all to do. I think the design is super festive and cute (if I do say so myself) and then the show stopper inside is definitely worth the 35 mins of invested time.
Essentially it is a Red Velvet cake, with buttercream frosting , and the snowflake design is just made out of melted white chocolate.
If you have 35 mins I would definitely give this a try for the holidays!!
Quick how-to:
-Melt 1/2 a cup of white candy melts, or white chocolate bar in microwaveable dish. Once completely melted, transfer into ziplock bag. Once the chocolate has slightly cooled, snip the tiniest hole into the tip of the ziplock back.
-Go crazy creating your own 'snowflakes' on a piece of wax paper on a baking sheet.
-Once you are done your snowflakes place wax paper on baking sheet into freezer keep there until last step.
-Prepare your frosting, put in fridge.
-Once you have your prepared red velvet batter, pour equally between two 8inch, greased & floured pans.
-Bake @ 350 for 30 mins.
-Remove from oven and after 10 mins transfer to a wire cooling rack.
-Once cooled, level both cakes. Place one on serving dish. Frost the top of this cake. Place second layer. now crumb coat entire cake.
- Add a second layer of frosting.
-Last step, get your snowflakes out of the freezer... use a spatula to carefully remove them. Decorate your cake!
Special thanks to my awesome helper today, Eliya!
And now, just wait until you cut that cake open!!!!!
:)
