Table of Contents
Make tree shape by arranging 2 outer pieces with straight 13-inch sides together on foil-covered tray; frost top. Place remaining center piece on top. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake with remaining frosting.
When all of your trees have been piped and placed, sift confectioners’ sugar onto the top of the cake and it’s ready to serve! If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
Using a 31/2 or 4-inch Christmas tree cookie cutter, cut out 16 tree shapes from cake. Discard any scraps. Spread about 2 tablespoons of buttercream on 8 of the cut out trees, then top with remaining 8 trees to create 8 cake sandwiches. Place sandwiches on a wire rack fitted into a rimmed baking sheet. Step 7
Divide the buttercream into two batches. For the colored batch, add the green food coloring, mix until combined. For the Christmas trees on the side of your cake, use a serrated knife to cut the ice cream cones into different sizes. Once you have a variety of desired sizes, carefully cut them in half.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…