Country Living (USA)

Retro Christ­mas Tree Cake

- Food · Comfort Food · Cookies · Eggs · Vegetarian Recipes · Baking · Cooking · Recipes

WORK­ING TIME 40 min­utes TO­TAL TIME 2 hours, 30 min­utes (in­clud­ing cool­ing) MAKES 10 to 12 serv­ings

FOR THE CAKE:

Bak­ing spray with flour

1 1/2 cups all-pur­pose flour, spooned and lev­eled 2 tea­spoons bak­ing pow­der 1/2 tea­spoon kosher salt 1/2 cup (1 stick) un­salted but­ter, at room tem­per­a­ture 1 cup gran­u­lated su­gar 2 large eggs, at room tem­per­a­ture 1 tea­spoon pure vanilla ex­tract 2/3 cup whole milk, at room tem­per­a­ture

FOR THE BUT­TER­CREAM:

2 cups (1/2 pound) con­fec­tion­ers’ su­gar, sifted 1/2 cup (1 stick) un­salted but­ter, at room tem­per­a­ture 1/2 tea­spoon salt

2 ta­ble­spoons milk

1 tea­spoon pure vanilla ex­tract Or­ange, red, green, blue, and

yel­low fon­dant

1. Make cake: Pre­heat oven to 325°F. Coat a 14-by-10-inch Christ­mas tree–shaped cake pan with bak­ing spray. Whisk to­gether flour, bak­ing pow­der, and salt in a bowl.

2. Beat but­ter and su­gar with an elec­tric mixer on medium speed un­til light and fluffy, 2 to 4 min­utes. Add eggs, one at a time, beat­ing un­til in­cor­po­rated af­ter each ad­di­tion. Beat in vanilla. Re­duce speed to low and add flour mix­ture and milk, be­gin­ning and end­ing with the flour mix­ture, just un­til in­cor­po­rated.

3. Spread bat­ter into pre­pared pan and bake un­til a wooden pick in­serted into the cen­ter comes out clean, 25 to 30 min­utes. Cool in the pan on a wire rack for 10 min­utes, then in­vert onto rack to cool com­pletely.

4. Make frost­ing and dec­o­rate: Beat su­gar, but­ter, and salt with an elec­tric mixer on medium speed un­til fluffy, 2 to 3 min­utes. Beat in milk un­til fluffy, 2 to 3 min­utes. Beat in vanilla. Frost top and sides of cake.

5. Shape fon­dant into

Christ­mas lights us­ing a light bulb–shaped sil­i­con food mold (see page 114 for source). Place on cake.

Newspapers in English

Newspapers from USA