Rainbow Trees Cake
Rainbow Trees Cake
Rainbow trees are made from sugar cones and placed on top of this eggnog layer cake, which is made to resemble a winter wonderland. Recipe courtesy of Ready Set Eat
Prep Time
1.32
hours
Cook Time
60
minutes
Servings
16
servings
Total time: 2.32 hours
Ingredients
- pam® baking spray
- 1 pkg (15.25 oz each) duncan hines® classic yellow cake mix
- 1 cup prepared eggnog
- 3 eggs
- 1/3 cup vegetable oil
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 pound unsalted butter, softened
- 6 cup confectioners' sugar
- 1/4 cup prepared eggnog
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 10 sugar cones
- 1 cup unsweetened coconut flakes
Directions
- Preheat oven to 350°F.
- Spray two 8-inch round cake pans with baking spray.
- Blend cake mix, eggnog, eggs, oil, rum extract, nutmeg and cinnamon in a large bowl with an electric mixer at low speed until moistened, about 30 seconds.
- Beat at medium speed for 2 minutes.
- Pour batter into pans and bake 26 to 30 minutes, until toothpick inserted in center comes out clean.
- Cool cakes in pan on wire rack for 15 minutes.
- Remove from pan and cool completely.
- Beat butter with an electric mixer at medium speed until smooth.
- Add confectioners’ sugar in 1 cup at a time and continue beating until smooth, about 2 minutes.
- Reduce speed and beat in eggnog, vanilla and salt.
- Place one cake layer on a cardboard disc.
- Spread about 3/4 cup buttercream over first layer.
- Top with second cake layer.
- Spread entire cake with a thin layer of buttercream.
- Refrigerate 15 minutes.
- Set aside 1 cup buttercream.
- Frost cake with remaining buttercream.
- Use a serrated knife to cut sugar cones into trees varying in height.
- Spread reserved buttercream all over cones and decorate each with rainbow sugar.
- Place cones on top of frosted cake.
- Pulse coconut flakes in food processor until fine.
- Use the coconut snow to decorate around the trees.