Festive Holly Cake

Name: Festive Holly Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 158 milliliters raspberry cake and pastry filling; 1 Leaf green, forest green and red paste food coloring; 1 teaspoons clear butter flavoring; 2 Tbsps canola oil; 907 grams package confectioners sugar; 0 teaspoons light corn syrup; 4 egg whites; 125 grams all-purpose flour; 2 Tbsps meringue powder; 61 milliliters milk; 1 teaspoons salt; 410 grams shortening; 227 grams cup sour cream; 200 grams sugar; 1 teaspoon clear vanilla extract; 8 teaspoons water, divided; 1 package white cake mix (regular size)

Festive Holly Cake is a dessert that serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 42g of fat, and a total of 944 calories. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. This recipe from Taste of Home requires meringue powder, corn syrup, clear vanillan extract, and water. If you like this recipe, take a look at these similar recipes: Festive Cake Bars, Festive King's Cake, and Festive Cranberry Cake.

Instructions

In a large bowl, combine the first 10 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Equipment you will use

Bowl

Pour into two greased and floured 9-in. round baking pans.

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Baking Pan

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.

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Toothpicks

Oven

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).

Ingredients you will need

Powdered Sugar

Shortening

Frosting

Sugar

Milk

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Stand Mixer

Bowl

Using a serrated knife, level tops of cakes if necessary.

Equipment you will use

Serrated Knife

Place one cake layer on a serving plate. In a small bowl, combine 1 cup frosting and 2 teaspoons water; spread over cake.

Ingredients you will need

Frosting

Spread

Water

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Bowl

Spread with raspberry filling. Top with remaining cake layer.

Ingredients you will need

Raspberries

Spread

In a small bowl, combine 2 cups frosting and 4 teaspoons water; frost cake top and sides.

Ingredients you will need

Frosting

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Frosting

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Green Food Color

Corn Syrup

Frosting

Water

Equipment you will use

Cookie Cutter

Combine 1/4 cup frosting and 1/4 teaspoon water; tint forest green. Using round tip #2, pipe branches.

Ingredients you will need

Frosting

Water

Combine 1/2 cup frosting and 1/2 teaspoon water; tint red. Using round tip #2, pipe holly berries.

Ingredients you will need

Frosting

Berries

Water

Add a red scalloped line above shell border; pipe dots of green frosting if desired. Store in the refrigerator.

Ingredients you will need

Frosting

Equipment

Ingredients

Servings:

1teaspoons

almond extract 158milliliters

raspberry cake and pastry filling 1Leaf

green, forest green and red paste food coloring 1teaspoons

clear butter flavoring 2Tbsps

canola oil 907grams

package confectioners' sugar 0teaspoons

light corn syrup 4

egg whites 125grams

all-purpose flour 2Tbsps

meringue powder 61milliliters

milk 1teaspoons

salt 410grams

shortening 227grams

cup sour cream 200grams

sugar 1teaspoon

clear vanilla extract 8teaspoons

water, divided 1package

white cake mix (regular size)

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Dessert on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.