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Christmas Tree Cake
Amy Faries • Mar 03, 2020
Its been a little while since I have shared some tips and tricks of the trade with you guys. I recently made this cake after seeing a load of inspiration from some seriously talented bakers (The Flour Girl, Frosted Fuji Cakes, and Cakes Design by Sheri to name a few). These women are seriously so amazing and inspiring!
I went with this specific color scheme and design after I purchased some adorable white and gold sprinkles from homegoods. The background is a gorgeous forest green color created using americolor gel food coloring. Ladies and gents I swear by Americolor and their gel food coloring! You don't have to use as much food coloring because it is super concentrated and that saves you money and having to deal with that nasty bitter taste from adding too much food coloring.
Now on to our first tip:
-Creating this gorgeous green on the background of this cake. Start with a white buttercream base and gradually add color. You can always add color but you can never take it away (REMEMBER THIS!). I used about 3 squirts of Americolor Forest Green with a teeny and I mean teeny bit of black to achieve this color. Feel free to take a small amount of buttercream out of your batch and experiment trying to achieve this color.
-In order to achieve the piped design on the front of the cake I used a Wilton 1M tip to pipe onto the front of the cake.
Next tip:
-Begin with a chilled cake. Using a 1M tip slowly apply pressure to your piping bag , make small circles and begin to form a tree (think of a triangle). I like to work from the top to the bottom, so that I can judge how big I want the tree to be. Have fun with piping! Pipe small dots, rosettes, or even some squiggles. The best part about this is that it doesn't have to be uniform at all.
-When placing your sprinkles you can place each of them intricately over the Christmas tree or have fun and throw them one at a time on the design for a random effect.
I also used Wilton edible glitter spray to add a beautiful sheen all over this cake. if you look closely you can see the little details like this throughout the cake! Just make sure you spray about a foot away from your cake so you don't have giant patches of glitter.
Last tip:
-For the top part of this cake, I used a Wilton 4B open star piping tip. I alternated using white buttercream and some of the forest buttercream. Once again make sure your cake is chilled. Using slow but firm pressure start from the outer corners of the cake and work your way in. You'll want to make a motion similar to rowing a boat (using your starting point pipe out and then in) then start again directly next to your first piped spot. Cake by Courtney has a great tutorial on certain piping methods saved in her highlights on instagram.
I hope these small tips help you in achieving the perfect and easy Christmas cake for you and yours!
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