Christmas tree cakes

Yield: 1 Servings

Measure Ingredient
1 pack Yellow cake mix, 18.25 oz
1 tablespoon Grated orange peel
1 cup Softened butter
1½ pack Softened cream cheese, 8 oz
1½ teaspoon Vanilla
1½ pack Confectioners' sugar, 16 oz
\N \N Green food coloring
\N \N Assorted decorations: small
\N \N Candies,
\N \N Colored sugars, assorted
\N \N Sprinkles, nonpareils, small
\N \N Caramel rolls,
\N \N Licorice sticks (cut in 1 1/2 in. pieces)

Heat oven to 350. Grease 15½* 10 ½* 1" jelly roll pan; line with waxed paper; grease paper. Prepare cake mix according to pack directions for "lite" recipe, beating in orange peel. Pour batter into pan; bake 20 minutes or until wooden pick comes out clean. Cool cake in pan at least 15 minutes. Invert onto board covered with waxed paper; lift off pan; peel away paper from bottom of cake. Cool completely. While cake cools, from lightweight cardboard, cut triangle pattern in one or more of the following sizes: 4" base, 5 ½" sides; 3" base, 4" sides; 2 ½" base, 3 ½" sides; 2 ¼" base, 2 ¾" sides. Using cardboard patterns, cut triangles of cake, turning & fitting patterns, as necessary, to use all of cake. Take care to remove waxed paper from under cake. In large bowl with mixer at medium speed, beat butter, cream cheese & vanilla until light & fluffy. Gradually beat in confectioners' sugar; beat 5-7 minutes until thoroughly blended & smooth. Remove half of frosting & stir in green food coloring to desired shade. Using flexible metal spatula, spread frosting over top & sides of cake triangle, smoothing it on or swirling gently to resemble tree branches. Decorate cakes as desired with candies, colored sugars, assorted sprinkles & nonpareils. Using tip of small knife, gently hollow out small area in center of bottom edge of each tree; insert caramel roll or licorice sticks for trunks.

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