Santa’s pret­ti­est— and sweet­est—rein­deer!

Woman's World - - Contents -

CAKE 1 cup sweet­ened dried cran­ber­ries

2 pkgs. (16.5 oz. each) devil’s food cake mix 2 cups but­ter­milk 6 eggs 2/3 cup oil FROST­ING 1 cup con­fec­tion­ers’ sugar 1/3 cup unsweet­ened co­coa pow­der 1 1/2 lbs. un­salted but­ter, at room tem­per­a­ture 6 oz. semisweet choco­late, melted 1 cont. (16 oz.) Marsh­mal­low Fluff Brown con­cen­trated food col­or­ing DEC­O­RA­TIONS 1 cup white candy melts 3 (4") lol­lipop sticks 1 tsp. gold lus­ter dust or Wil­ton pearl dust 2 large red gum­drops 2 Tbs. red dec­o­rat­ing sugar 1 jumbo marsh­mal­low 2 Tbs. pink dec­o­rat­ing sugar 1/2 cup dark green dec­o­rat­ing sugar 16 leaf-shaped spearmint gum­drops 1/2 cup light green dec­o­rat­ing sugar Black and green con­cen­trated food col­or­ings 1 cup canned vanilla frost­ing 1/4 cup red Sixlets can­dies 1 Tbs. gold dragées* 10 large green gum­balls

● Cake: Pre­heat oven to 350°F. But­ter and flour 4 (8") round cake pans. In small bowl, toss cran­ber­ries with 1/4 cup dry cake mix. In large bowl, on low speed, beat re­main­ing cake mixes with but­ter­milk, eggs and oil un­til blended, about 1 minute; on medium, beat un­til fluffy, 2-3 min­utes. Fold in cran­berry mix­ture with any dry cake mix not cling­ing to fruit. Evenly di­vide bat­ter among pans; smooth tops. Bake 26-31 min­utes un­til tooth­pick in­serted into cen­ters comes out clean. Cool 10 min­utes. Trans­fer from pans to racks; cool com­pletely.

Frost­ing: Whisk to­gether con­fec­tion­ers’ sugar and co­coa. In large bowl, on medium, beat but­ter un­til light and fluffy. Add choco­late; beat un­til blended. Grad­u­ally beat in Marsh­mal­low Fluff un­til smooth. On low, grad­u­ally beat in co­coa mix­ture un­til well blended. Tint frost­ing light brown with food col­or­ing.

With ser­rated knife, trim tops of 3 cake lay­ers to level. Place trimmed cake layer on serv­ing plat­ter. Spread top with some of frost­ing. Re­peat with re­main­ing cake lay­ers, as shown, end­ing with untrimmed cake layer, rounded top up. Spread thin layer of frost­ing over side and top of cake. Re­frig­er­ate 30 min­utes.

Antlers: In­crease tem­plate, left, on copy ma­chine 625% to 9" tall; make two copies. Place tem­plates, in­vert­ing one, on bak­ing sheet; cover with wax pa­per. Trans­fer candy melts to plas­tic sand­wich bag; mi­crowave on High, mas­sag­ing bag ev­ery 5 sec­onds, un­til smooth. Snip small hole in one cor­ner of bag. One at a time, out­line antler with piped candy; fill in with more candy, as shown. Tap bak­ing sheet slightly to smooth candy. In­sert 1 lol­lipop stick 1" into candy at bot­tom of each antler. Re­frig­er­ate un­til candy is set, about 10 min­utes. Brush tops of antlers with gold dust.

● Nose: Press red gum­drops to­gether; shape into ball; press re­main­ing lol­lipop stick into one side. Roll in red sugar to coat, as shown; re­serve. Ears: Snip marsh­mal­low in half on the di­ag­o­nal. Press sticky sides into pink sugar to coat, as shown; re­serve.

Holly leaves: On sur­face sprin­kled with some of dark green sugar, roll out 1 leaf­shaped gum­drop into 2 1/2" round, coat­ing with more sugar to pre­vent stick­ing. Re­peat with 7 more leaf-shaped gum­drops and dark green sugar. Re­peat process with re­main­ing 8 leaf-shaped gum­drops and light green sugar. Us­ing 1 1/2"-2" holly leaf-shaped cookie cut­ters, cut out as many leaves as pos­si­ble from gum­drop rounds, as shown; re­serve.

Dec­o­rate cake: Trans­fer 2 Tbs. frost­ing to small bowl; tint black with food col­or­ing. Cover; re­serve. Smoothly spread some of re­main­ing choco­late frost­ing over chilled cake. Ar­range ears on cake top, about 1" in from edge on ei­ther side of cake. Spread some of re­main­ing choco­late frost­ing over white part of marsh­mal­low to cover. Trans­fer re­main­ing choco­late frost­ing to pas­try bag fit­ted with 3/4" star tip. Bangs: Pipe sev­eral swirls of choco­late frost­ing be­tween ears and over front edge of cake. Care­fully re­move antlers from wax pa­per; in­sert ends of lol­lipop sticks, about 2" apart, into cake top with gold side fac­ing for­ward.

In­sert nose into front side of cake. Trans­fer re­served black frost­ing to plas­tic sand­wich bag. Snip tiny hole in one cor­ner of bag; pipe on eyes and lashes. Tint vanilla frost­ing green with food col­or­ing; trans­fer to an­other plas­tic sand­wich bag. Snip small hole in one cor­ner of bag; pipe thick line of frost­ing around base of cake. Ar­range holly leaves around cake, press­ing into frost­ing to se­cure. Gar­nish cake top with 2 leaves and Sixlets; sprin­kle bangs with dragées. Ar­range Sixlets and gum­balls around base of cake. Makes 24 serv­ings.

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