Sleigh the Day with This Teal Winterscape Cake

katefox3141

Step aside, Santa, this winterscape cake is sleigh-ing the whole season. Dressed in shimmering snowflakes and the tiniest ornament-studded trees, it’s basically the dessert version of stepping into a holiday snow globe. With silver accents that glisten like freshly fallen snow (but without the whole freezing your face off thing), this cake is here to chill, thrill, and sprinkle a little ice-olated magic on your winter celebrations. So bundle up, buttercup…it’s time to let it snow, let it glow, and let this cake steal the whole holiday show.

A whole blizzard of beauty, and the only shoveling required is a fork into your mouth.

To bring this chilly masterpiece to life, you’ll need your favorite cake recipe, plenty of buttercream, a few piping tips, some sprinkles or mini ornaments, and a little edible silver paint for that frosty finishing touch. And since I absolutely did not take a single video like a responsible baking blogger, you’ll be following along with my extremely chaotic, but somehow still helpful, photo collage. Don’t worry: the pictures may be questionable, but the instructions will guide you through every snowy swirl and sparkly detail. Let’s frost this thing!

Here’s everything I used for this cake:

  • Piping tips: #5 round, #2 round,
  • Americolor black, navy, and teal gel dyes
  • Small silver and white ball sprinkles
  • Small silver and white snowflake sprinkles
  • Silver luster dust
  • Small food-safe paintbrush
  • Cake and frosting recipe below
Start with a frosted and smoothed out cake; be sure to set aside some plain white frosting for the trees.
With the #5 tip, draw a straight line up, the draw branches out the side of the trunk in any order you’d like.
Switch to the #2 tip, and draw the smaller branches. Repeat 3 more times around the cake, evenly spacing the trees.
Mix luster dust with enough clear vanilla until you form a paint-like paste. Use the brush to gently swipe silver around the top of the cake.
Use tweezers to gently place alternating silver and white ball ornaments on the trees.
Finish by using tweezers to place white snowflakes evenly around the top of the cake, and then silver snowflakes in between each tree.

Recipe and Instructions

Gluten free vanilla cake with protein peppermint cream cheese frosting

  • Servings: 10
  • Difficulty: Beginner
  • Print

A lush vanilla cake with peppermint cream cheese frosting and the cutest winter trees ever!

If not gluten free, use any kind of white or yellow cake mix. Monkfruit can also be replaced with regular powdered sugar for frosting. Protein powder can also be replaced with additional monkfruit or regular powdered sugar.

Ingredients

CAKE
*1 box of gluten free yellow cake mix (I used Whole Foods 365 GF cake mix)
*3/4 cup + 2 TBS fat free or skim milk
*112 g (1/2 cup) unsweetened applesauce
*2 eggs

FROSTING
*226 g (1 cup) vanilla Greek yogurt, strained overnight
*8 ounces 1/3 the fat cream cheese at room temp
*12 ounces Lakanto powdered monkfruit
*4 ounces Quest vanilla milkshake protein powder (cuts the sweetness of the monkfruit and makes a nice, stiff, spreadable frosting; omit and use all monkfruit if desired)
*1 TBS clear vanilla
*1/4 tsp peppermint extract
*1/4 cup + 2 TBS milk
*1/4 tsp citric acid if you like less sweet frosting

Directions

  1. Preheat oven to 350 and grease three 6-inch pans.
  2. Whisk cake ingredients together in a stand mixer on low for 60 seconds before switching to medium-high for two minutes.
  3. Pour batter evenly into pan and bake for 30 minutes, or until a toothpick comes out mostly clean from the center.
  4. Allow cake to cool fully before frosting.
  5. To make frosting, whisk cream cheese and yogurt for 3 minutes before adding in half the powdered monkfruit, protein powder, vanilla, peppermint, and milk.
  6. Add in remaining monkfruit mix fully.
  7. While your cakes cool, you can split your frosting up so you have a small amount of white for the trees; and dye the rest dark teal by using 1 drop of black gel dye, 4 drops of navy, and a ridiculous amount of bright teal.
  8. Once fully cooled, frost your cake and use the gallery above to decorate those trees and snowflakes.
  9. Keep cake covered and in the fridge. It is best served at room temp, so remove from fridge 30 minutes before eating. Enjoy!

Nutrition

Macros
10 servings
256 cal/43 c/4.2 f/11.6 p per slice
Because nothing says ‘relaxing holiday season’ like decorating microscopic trees.
The cake is chill. I, however, am not.

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Published by katefox3141

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