Retro Christmas Tree Cake

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.