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.
When my family entertains I often bring dessert. This woodland-themed cake was very fun and festive to make. I often make something chocolate and if that interests you there are many chocolate dessert recipes on this site to try.
However, this time I made a white cake with white frosting and a cherry filling. Decorating it to look like snow and the woods was half the fun.
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Ingredients
- Box of vanilla or white cake mix
- eggs
- water
- vegetable oil
- vanilla pudding mix 3.4 oz
- powdered sugar
- butter softened
- vanilla extract
- milk
- cherry preserves
- rosemary stems
- sugared cranberries
- sanding sugar
Winter Woodland Cake Tips
Tip 1. In keeping with the theme, I decided to pick up this fun wood slice tray
for the base. I think it would be great for all kinds of serving, even a nice charcuterie board.
Tip 2. Cover the edges of your base 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.
Tip 3. The filling is a mix of cherry preserves and buttercream frosting. You could use any flavor you like. Using preserves helps because they are nice and thick.
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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.
Decorating the Cake
Now for the fun part. The decorations. My sister had some sanding sugar
that she was trying to find something to do with so I gladly took it off her hands. I love the way it made the frosting shine and look like snow.
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 from the liquid.
- 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 before using.
Originally I was thinking about using fresh pine or even some artificial stems for trees.
But then, I noticed that rosemary stems turned upside down looked just like trees! So I 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.
And it looks pretty festive too. Don't you think?
Finally, since it's a winter woodland cake, this theme would work well even after the holidays.
More Fancy Cake Ideas
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 extract
- 1/4 cup milk or more
Cherry Filling
- 1/2 cup buttercream frosting
- 1/4 cup cherry preserves
Decorations
- 2 tablespoons sanding sugar
- rosemary stems
- sugared cranberries
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 the batter into pans and bake 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 the 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 the filling.
- Remove the cakes from the refrigerator and cut off the top domes to make them 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 the dam in with the cherry filling.
- Top with second cake bottom side up and crumb coat. (a light coating of frosting)
- Move back to the refrigerator to set for 15 minutes.
- Remove from the 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 on the top of the cake.
- Remove parchment and add sugared cranberries all around the base of the cake and among the trees.
- Sprinkle a little sanding sugar all over for added texture to resemble snow.
- Refrigerate until ready to serve.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
MrsSW
Very clever, Patti - pinned, of course.
Sheila
Patti Estep
Thank you Sheila. And thanks so much for pinning it too! ♥
Julie
Super lovely cake, Patti! I bet it is really delicious, too! Pinned!
Patti Estep
Thank you Julie. It was really good and I always appreciate pins. ♥
Carole
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
Thanks Carole. It was so fun to make and tasted pretty good too.
phyllis
Want to try this recipe....what is SANDING SUGAR? never heard of it.
Patti Estep
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.