Description
A show-stopping Christmas wreath cake decorated with piped cream, frosted cranberries, and festive greenery.
Ingredients
- Bundt cake batter (vanilla or lemon)
- Heavy cream or buttercream for piping
- Fresh cranberries (for sugared berries)
- Rosemary sprigs (frosted greenery)
- Sugar (for syrup + coating)
- White chocolate (optional drip effect)
- Powdered sugar (dusting)
- Butter
- Flour
- Eggs
- Vanilla
- Baking powder
- Optional: edible gold, decorative meringue kisses, small pinecone-shaped chocolates
Instructions
- Prepare the Bundt cake batter and pour into a greased Bundt pan; bake at 350°F (175°C) for 40–45 minutes until golden. Let cool completely.
- Prepare sugared cranberries: simmer equal parts water and sugar, toss cranberries in syrup, then roll in sugar; dry on a rack.
- Lightly coat rosemary sprigs with leftover syrup and dust with sugar for a frosted effect.
- If using a white-chocolate drip, melt white chocolate and gently drip it around the top edge of the cooled Bundt cake.
- Pipe tall swirls of whipped cream or buttercream evenly around the ring.
- Arrange sugared cranberries, frosted rosemary, chocolate pinecones, and small decorative elements between the swirls to form a festive wreath.
- Finish with a light snowy dusting of powdered sugar.
Notes
- Ensure the Bundt cake is completely cool before decorating.
- For best results, use fresh cranberries for sugaring.
- Optional decorations can enhance the festive look.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg