Ingredients
Scale
Cake
- 1 box vanilla or yellow cake mix
- Ingredients listed on the box (3 eggs, 1 cup water, ¼ cup oil)
Filling
- 1 cup heavy whipping cream
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
- â…“ cup marshmallow fluff
Decoration
- 16 oz. white candy coating or almond bark
- 2 tablespoons shortening
- Store-bought red icing
- Green sprinkles or green sanding sugar
Instructions
- Grease two 12×17-inch rimmed sheet pans with baking spray and line the bottoms with parchment paper.
- Preheat the oven to 350°F.
- Prepare the cake mix according to the package directions.
- Divide the cake mixture evenly between the prepared pans and smooth the tops. Bake for about 10 minutes, or until the cakes spring back in the center when touched. Cool completely in the pans.
- To make the filling, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Add the marshmallow fluff and continue beating until stiff peaks form.
- Spread the filling in a thin layer over one cake layer. Invert the second cake layer from its pan on top of the filling and peel off the parchment paper.
- Chill in the refrigerator for 2-3 hours, or preferably overnight.
- Once the cake is cooled and set, use a 3- or 4-inch cookie cutter to cut out tree shapes. Arrange them on a tray. Use a knife or icing spatula to smooth the whipped cream along the sides of the cakes.
- Freeze the cakes for at least 60-90 minutes before coating.
- When ready to decorate, melt the candy coating or almond bark according to the package directions. Stir in the shortening to thin the coating.
- Line a tray with parchment paper and remove the cakes from the freezer. Dip each cake into the candy coating using two forks to flip and lift it. Tap a fork gently on the edge of the bowl to release excess coating, then place the cake on the prepared tray. Handle gently because the cakes may crumble or fall apart.
- While the coating is still wet, sprinkle each tree with green sprinkles or green sanding sugar. The coating will harden quickly because the cakes are cold.
- Finish decorating with red icing.
Notes
- After cutting out the tree shapes, crumble the leftover cake pieces and roll them into truffles.
- Chill the assembled cake layers for 2-3 hours or preferably overnight before cutting.
- Freeze the cut-out cakes for at least 60-90 minutes before dipping to help them hold their shape.
- Handle the cakes gently when dipping, as they can crumble or fall apart.
- Add the green sprinkles while the candy coating is still wet because it hardens quickly on the cold cakes.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert, Cakes
- Method: Baking
- Cuisine: American