Decorating a delicious cake is just as fun as baking it, as seen in this lovely winter woodland cake that you can make all season long.
More Fancy Cake Ideas: Rustic Naked Cake, Chocolate Charlotte, Meyer Lemon Cake
This year we went to my sister’s place for Christmas Eve. Since I wasn’t hosting I had plenty of time to make something delicious and contribute to the celebration.
She asked me to bring dessert. So I thought I’d make two. One chocolate, because everyone loves chocolate, and one that was a bit more festive.
For the chocolate dessert, I made peanut butter stuffed chocolate cookies. You can see that recipe next week.
This post contains some affiliate links (that means if you make a purchase after clicking a link, there’s no additional cost to you, but I will earn a very small commission. ) Click here to read my full disclosure policy.
In keeping with my natural holiday decor theme, I decided to pick up this fun wood slice tray
Cover the edges with parchment paper to keep them clean while decorating the cake. Also, be sure to leave enough on the outside to be able to pull the sheets of parchment off when finished.
The filling was a mix of cherry preserves and buttercream frosting. You could use any flavor you like. Using preserves helps because they are nice and thick.
To keep the filling from dripping over the sides try making a ring (or dam) of frosting around the outer edge first.
I don’t even use a pastry bag. Just a plastic baggie. Pour your frosting into the baggie and push it towards a corner. Then snip a bit of the corner off. Then you can twist the bag and push the frosting through the hole just like a pastry bag.
Now for the fun part. The decorations. My other sister had some sanding sugar
I also made some sugared cranberries to add a little color to the top and a nice band around the base.
How to Make Sugared Cranberries
- Heat water and sugar in a 2 to 1 ratio. I used 1 cup water to 1/2 cup sugar for a cup of cranberries.
- Add your cranberries and let them simmer for about 5-10 minutes.
- Remove and strain the cranberries. Let them cool on parchment for a few minutes until you can handle them.
- Roll the cranberries in sugar and place back on parchment to dry a bit before using.
Originally I was thinking about using fresh pine or even some artificial sprigs for trees.
But then, I notice that rosemary sprigs turned upside down look just like trees! So I just rinsed them off and removed enough leaves from the bottom (actually the top) to sink into the cake.
The cake is super moist and tastes wonderful with the cherry filling.
Doesn’t it look festive!
And, since it’s a winter woodland cake, this theme would work well even after the holidays.
Winter Woodland Cake
Ingredients
Cake
- Box of vanilla or white cake mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- small box of vanilla pudding mix (3.4 oz)
Buttercream Frosting
- 8 cups powdered sugar
- 2 cups butter softened
- 2 teaspoons vanilla
- 1/4 cup milk or more
Cherry Filling
- 1/2 cup buttercream frosting
- 1/4 cup cherry preserves
Instructions
Preheat oven to 350 degrees
butter and flour two 8 inch cake pans
Combine cake mix, water, vegetable oil, eggs and pudding mix in a large mixing bowl.
Mix on medium speed for 2 minutes.
Transfer to pans and cook for 30 minutes, checking to see if a toothpick inserted in the middle of the cake comes out clean.
Cool on a wire rack for 10 minutes.
Remove from pans and transfer to refrigerator.
Cool for an additional 15 minutes.
In the meantime make buttercream frosting by combining butter and sugar.
Add vanilla and milk. Mix well adding more milk to get your desired stiffness.
Remove 1/2 cup of frosting and mix with preserves to make filling.
Remove cakes from refrigerator and cut off the top domes to make flat.
Place one cake bottom side up on a parchment lined tray or cake plate.
Using a cake bag or plastic bag pipe some frosting around the edge to make a dam.
Fill dam in with cherry filling.
Top with second cake bottom side up and crumb coat. (a light coating of frosting)
Move back to refrigerator to set for 15 minutes.
Remove from refrigerator and continue to frost the entire cake.
Decorate by sprinkling white sanding sugar all over.
Place some rosemary sprigs upside down to create trees.
Remove parchment and add sugared cranberries all around the base of the cake and among the trees.
Refrigerate until ready to serve.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 564 Total Fat 31g Saturated Fat 17g Trans Fat 1g Unsaturated Fat 12g Cholesterol 101mg Sodium 306mg Carbohydrates 72g Fiber 0g Sugar 69g Protein 2g
MrsSW says
Very clever, Patti – pinned, of course.
Sheila
Patti Estep says
Thank you Sheila. And thanks so much for pinning it too! ♥
Julie says
Super lovely cake, Patti! I bet it is really delicious, too! Pinned!
Patti Estep says
Thank you Julie. It was really good and I always appreciate pins. ♥
Carole says
What a fun cake and I love all those details, the rosemary addition was simply brilliant. The wood slab was a great addition and I can see you using it often.
Patti Estep says
Thanks Carole. It was so fun to make and tasted pretty good too.
phyllis says
Want to try this recipe….what is SANDING SUGAR? never heard of it.
Patti Estep says
Phyllis, sanding sugar is used for decorating cakes and cookies. It’s a little larger than normal table sugar and I think that’s what gives it extra sparkle. You can find it in colors at craft stores in the candy section and many grocery stores sell it too. I linked to some on Amazon for convenience. Hope you love the cake.