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      Meringue Christmas Tree Cake

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      This Meringue Christmas Tree Cake is a showstopping edible centerpiece made of white cake layers, raspberry filling, and Swiss meringue buttercream. It’s covered in dragee-studded meringue cookies to make your holiday sparkle!

      For many, the joy of Christmas has much to do with the preparations – as much as the day itself! I am one of those people. I find decking the halls, planning the feast, and certainly baking all the things to be ritualistic. And there’s comfort in revisiting traditions. One of those traditions is creating an edible centerpiece for the Christmas table. This Meringue Christmas Tree Cake is this year’s creation. It’s a tall patisserie-inspired cone-shaped tree decked out in sparkling meringues. Despite its towering appearance, it’s not awfully hard to make!
      The inspiration for this cake comes from this Baked Alaska Tree recipe from Martha Stewart. I’ve had it pinned for a very long time. To me, it looks so chic and sophisticated – yet simple. After reading the recipe and realizing they used a manila folder (!) to create the shape, I wondered if the same technique could be used with large poster board, and something much less meltable. Like cake! The answer – yes. Read on for the pictorial to show you how!

      White Cake Layers
      This meringue Christmas tree cake begins with white cake layers. Specifically, my favorite white cake recipe. I’m sure this will be no surprise to regular readers. I use this cake recipe all the time when I want a beautifully pale interior that is moist and flavorful. You’ll need four 6″ cake layers. I used these pans to bake the batter.

      Level and Torte the Cakes
      Use a serrated knife or wire cake leveler to even the tops. Then torte (cut horizontally) each cake into two approximate 1″ layers.

      Concentric Circles
      Further trim 3 sets of the cake layers using pastry rings and cookie cutters to create concentric circles. If you don’t have pastry rings, you can make yourself circle templates and cut them from card stock. Leave one set of cake layers as-is, in 6-inch rounds. Cut another set of cake layers into 5″ rounds. The next set is cut into 4″ rounds, and the last set is cut into 3″ rounds. Save the cake scraps! They’ll come into play later in this recipe.

      At the end of all that trimming, you’ll have graduated layers to work with. Now, if you wanted to skip the paper cone-making, you could. Just fill, stack, and frost this cake upright – layered just as you see it here. And use Swiss meringue buttercream to spackle the gaps and create an organic tree shape. But before you decide, read more to see how I created the patisserie-inspired cone shape.

      The Tree Top.
      Remember those cake scraps? Discard the crusty bits and crumble the soft cake scraps in a bowl. Add a little vanilla Swiss meringue buttercream and mix together. This ‘cake pop’ mix is packed into a sugar cone and helps to form a perfect (and sturdy!) tree tip. Refrigerate the cone, and save the extra cake pop mix, because you’ll use that later as well.

      Make the paper cone mold.
      How many times have I purchased expensive molds for desserts? Too many! It can get quite costly. I suppose that was one of the reasons that Martha’s manila folder technique appealed to me so much. I was also inspired by Laduree’s macaron and truffle towers. They are so beautiful, and so quintessentially ‘patisserie’. Even if I’d wanted to buy a 16″ tall mold for this meringue Christmas tree cake, I couldn’t. They are simply not available.
      To make the cone, purchase a new (unused) standard size (22×28 or 24×30 inch) piece of poster board. Roll it into a cone shape and secure with clear packing tape. Tape any parts of the spiraled edge inside of the cone down with more packing tape. Measure the cone from the tip down to 16″ and trim the bottom. The opening should be around 6.5 to 7″ in diameter.

      Assembly.
      To fill the cone, get a tall stock pot and fill it with soft tea towels – or even crumpled aluminum foil. Turn the paper cone upside down and put it inside the stock pot. Arrange the towels or aluminum foil on either side of the cone, so that it stands firmly upright.
      Begin the assembly by piping about 4 inches of Swiss meringue buttercream into the tip of the cone (this recipe make a large batch of buttercream – you’ll need it!). Then, insert the filled sugar cone into the tip, squeezing some of the frosting around it as you push it in. Next you’ll pipe a ring of buttercream around the edge of the ice cream cone, and pack some of the reserved cake pop mixture on top. You’ll use just enough of the cake pop mixture to create a layer with a top surface area of about 3″. Which is the size of the smallest cake layer. Next, you’ll add a 3″ cake layer, pipe a ring of buttercream around the edge, and fill it with raspberry jam. Repeat the process using the other cake layers, piping and filling and stacking until all of the layers are used.

      Refrigerate!
      Swiss meringue buttercream stiffens significantly in the refrigerator, and we’ll use this to our advantage! Transfer the filled cone (still upside-down) in the pot to the refrigerator. Let it chill for 2 hours minimum. When it comes time to unmold, turn it upright onto a plate and use sharp scissors or an x-acto knife to cut the packing tape at the seams. Gently unfurl the paper, splitting the packing tape on the inside seams as you go. Store the cake in the refrigerator until you are ready to frost and decorate it.

      Make the Meringue Cookies
      The meringue cookie recipe is so simple and classic. I’d call it definitive – so much that I put it in my first cookbook. Whip up a big batch and pipe it on a large parchment-lined baking sheet (or two) in large and small star shapes. I also piped a few large and small kiss shapes, but I think the stars are my favorite. The large and small sizes will help you effectively fill almost every space on the cone. After you pipe the cookies, sprinkle on silver dragees for maximum sparkle.
      Although these cookies are quick to whip up, they require a low and slow bake time. So you may want to plan ahead for your oven to be occupied for 1.5 hours.

      Frost and decorate.
      As I mentioned earlier, the Swiss meringue buttercream recipe provided makes a large batch, and you’ll need every bit of it! You should have plenty enough leftover from assembling the cake to frost it, and to affix all of the meringues to the outside.
      I will include a short video here of the Swiss meringue buttercream-making process. It’s an old video, but many still find it helpful. (You’ll notice that Biscuit pug is a young pup in the video!)

      Here’s the finished cake! I tried all kinds of toppers for this cake – a gum paste star, some fringed Mylar cupcake picks, a Dresden crown. It wasn’t until the table was set, that prompted a simple but luxurious velvet blue bow topper with flowing ribbons down each side of the cake. Speaking of this table setting…

      DIY Block Printed Table Linens.
      Recently, my MIL gave me custodianship of her beloved Royal Sapphire dishes. I wanted to use them in a Christmas tablescape, but with less conventional holiday colors. I found a brilliant fuchsia tablecloth with pomegranate motif that would be eye-popping with the blue dishes. But it was a little too expensive and the pattern was a tad busy.
      I was talking about this to Rachel Ann, who is pretty much resident crafter for our craft blog Confetti Fix. Her college studies were focused on art and specifically print making. She offered to create some custom block printed linens in the same color, and with a pomegranate motif! I just adore how they turned out. And what’s better? She’s created an entire DIY of the process on Confetti Fix. It’s like a block printing 101 class for beginners. So if you’re interested in learning about this ancient and unique art form, then hop on over to read her post!

      The Little Things
      The entire table came together with some of the most brilliant fuchsia grocery store roses I’ve ever seen! They perfectly matched the table linen color. And these little Godinger place card holders deserve a mention, too. I’ve used and reused them many times now. Little things like this feel special, and make a big impact.

      For the record, and contrary to what this image shows, cutting this cake should start at the top. Slice the top off crossways where the cake pop portion ends. Then, the remaining layer cake can be cut into pieces.

      This cake is such a delight to eat! The two meringue elements of Swiss meringue buttercream and crunchy meringue cookies keeps this confection light. The cake is moist with a sour cream tang, and tart raspberry jam is a sharp foil for so many creamy elements. I couldn’t resist adding pomegranate arils as garnish, and to match the pomegranate table linens.
      I’ve really enjoyed continuing this edible centerpiece tradition. If you’d like to see others, here’s my White Birch Yule Log Cake, Ruby Chocolate Truffle Tower, Gingerbread Star Cookie Tree and Black Forest Buche de Noel. Happy Christmas!

      Meringue Christmas Tree Cake

      Heather Baird

      This festive holiday cake really makes a statement with its height and glittering meringue decorations. The cake layers are assembled in a somewhat unconventional way, using a piece of poster board formed into a cone shape. There are several steps to this cake, but it’s not difficult to make. It may look stately with its towering height, but it requires only four 6-inch round cake layers to achieve. Use your favorite raspberry jam as filling. Be sure to refrigerate the cake well to set the buttercream. This cake should be cut slightly chilled. Slices can also be served chilled, or at room temperature.

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      Prep Time 2 hours hrsCook Time 2 hours hrs 40 minutes mins2 hours chill time 2 hours hrsTotal Time 6 hours hrs 40 minutes mins

      Course DessertCuisine American

      Servings 10

      Equipment6×2-inch round cake pans (4)Kitchen-dedicated shears or scissors22×28 or larger poster boardClear packing tapeparchment paperlarge closed star decorator piping tip
      Ingredients US CustomaryMetric White almond sour cream cake layers1 box white cake mix 15.25 oz. 1 cup all-purpose flour1 cup granulated sugarPinch of salt1 cup sour cream1 cup cold water3 large eggs1 teaspoon vanilla extract1 teaspoon almond extractFilling2 cups raspberry jamSwiss meringue buttercream8 large egg whites about 1 cup or 8 oz.2 cups granulated sugar3 cups unsalted butter at room temperature1 tablespoon almond extract1/4 teaspoon fine grain saltSmall dab royal purple soft gel food color optionalAssemblyReserved cake scrapsSugar coneMeringue cookies6 egg whites1/8 teaspoon cream of tartar1 ½ cups fine grain granulated sugar or caster sugarSmall silver dragees1/3 cup pomegranate arils for garnish optional
      Instructions Cake layersPreheat oven to 350°F. Grease and flour four 6×2-inch round cake pans.Whisk together the first 4 ingredients in a large mixing bowl. In a four-cup measure, stir together the sour cream, water, eggs and extracts. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again.Divide the cake evenly between the pans. Bake for 25- 35 minutes, or until the cake springs back in the center when pressed.Turn out the cakes on a wire rack to cool completely.Using a serrated knife or leveler, torte each cake horizontally so that you have eight 6-inch cake layers.Next, trim two of the layers to 5-inches, another two to four inches, and another two to 3-inches. Leave one set of 6-inch cake layers as-is (untrimmed). Save all the cake scraps in a bowl and cover with plastic wrap; reserve for later use.Chill the cake layers in the refrigerator to firm them, about 30 minutes. Meanwhile, make the Swiss meringue buttercream.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the almond extract and salt. To whiten the frosting, add just a tiny dab of royal purple gel food color to the buttercream and mix to combine. This will color correct some of the natural butter yellow tinge of the finished buttercream.Transfer the buttercream to two large disposable piping bags with a 1” hole snipped in the tips.Assemble the cakeCrumble the reserved cake scraps in the bowl and remove any hard or crust bits. Add Swiss meringue buttercream 1 tablespoon at time, mixing well to form a cake pop mixture that holds together and packs well. Completely fill the sugar cone with the cake pop mixture, and cover the remaining mixture for later use.Make a tall cone shape using the poster board and secure the outside seams with packing tape. Trim it to 16” tall. The bottom opening should be about 6.5 inches in diameter. If your opening is larger or smaller, remove the tape and twist the cone so the bottom opening is 6.5-7 inches in diameter. Close all seams on the outside of the cone with packing tape, and do the same on the inside. The interior also needs to be perfectly smooth for a flawless cone shapeMake room in your refrigerator for a 16” tall cake.Use a tall stock pot in which to place the cone upside-down, and pad the bottom of sides of the pot with tea towels or crumpled aluminum foil. The cone should be firmly standing upright with the open end toward the sky.Pipe about 4” of buttercream into the tip of the cone. Press the filled sugar cone into the buttercream until the frosting squeezes around the sugar cone. Pipe in a little more buttercream to cover the sugar cone. Pack the remaining cake pop mixture into the cone firmly. Pipe in a thin layer of buttercream to cover it. Place a 3” cake layer on top of the piped frosting. Pipe a ring of buttercream around the edge of the cake layer and fill with a thin layer of raspberry jam. Top with a second 3”inch cake layer pipe another ring of buttercream around that cake layer and fill with raspberry jam as before.Continue this process with the 4” cakes, 5” cakes, and 6” cakes. The cake layers should come to the top of the open end of the cone, or within 1-2” of the opening (it doesn’t need to be exactly 16” tall). If the cake has to travel, dowel the cake ¾ of the way through the center of the cake to secure all the layers together.Transfer the upside-down cone in the pot to the refrigerator and chill for 1 hour. Remove the cone from the pot and turn upright onto a serving plate. Refrigerate the unmolded, upright cake for another hour.Carefully unmold the cake by cutting the tape seams on the outside with an x-acto knife or sharp scissors. As you unfurl the poster board cone, snip the inside tape seams as the appear. Gently remove the unfurled poster board from the cake. Transfer the cake to the refrigerator while you make the meringues.Meringue cookiesPreheat the oven to 170°F. Line two or more large cookie sheets with parchment paper. Fit two or more large pastry bags with a large closed star decorator piping tip.Place the egg whites in a spotlessly clean bowl and whip them with an electric mixer on medium speed until frothy. Add the cream of tartar. Start the mixer again and continue to beat the egg whites.Once the egg whites form soft peaks increase the speed to high and gradually add the sugar, a little at a time. Beat the egg whites until they are very shiny and hold stiff peaks but are not dry or crumbly, about 6 minutes. To make sure the sugar has completely dissolved, rub a bit of the meringue between two fingers to see if any granules of sugar remain. If grains are present, continue to beat the meringue until the sugar has fully dissolved.Spoon the meringue into the prepared piping bags. Pipe meringues of large and small sizes onto the lined cookie sheets. Sprinkle meringues with the silver dragees before baking.Bake for 90 minutes, turning them halfway through the cooking time to ensure even cooking. When the meringues are done, they should be dry to the touch. You can remove them from the oven, or if time permits, turn off the oven and let them stand inside the oven until the oven cools completely. When cool, you should be able to lift the cookies easily from the parchment sheet.Decorate the cakeApply a thin coat of the leftover Swiss meringue buttercream all over the chilled cake. Starting at the bottom of the cone, apply the meringue cookies, using the larger ones first, around the circumference of the cone.Work your way up, using buttercream as needed as adhesive to the backs of the meringues, and fill in gaps using smaller meringues. It’s okay if not every space is filled, and you can still see some of the smooth white buttercream between the meringues.Store the decorated cake in the refrigerator until ready to serve.To serve the cake, cut the top 1/3 of the cake away, just below the cake pop layer, and place it on a plate to the side (you may ask guests if anyone wants the sugar cone tip!). Slice the remaining layer cake into thin, tall pieces. You may divide one tall piece into two at a buttercream layer.Garnish cake slices with pomegranate arils, if desired.
      Notes
      Winter is the perfect time to make meringue cookie because of the dry atmosphere. Avoid making meringues in humid weather.
      I used a tiny drop of royal purple gel food color to cancel the slight yellow tinge in the buttercream. If you do this, only use a tiny drop, and remember that food color intensifies over time. If used correctly, the addition of purple makes a wintry (or wedding) white buttercream that matches the meringue cookies.

      Keyword christmas cake, christmas tree cake, cone cake, holiday cake, meringue cake, meringue Christmas tree cake, meringue cookie, seedless black raspberry jam, silver dragees, swiss meringue buttercream, WASC, white cake mix

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Red Velvet Trifles

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      Indulge in the southern tradition of red velvet cake with a twist – Red Velvet Trifles! Assemble them ahead of time for hassle-free hosting during the busy holiday season.

      The holiday season can be a whirlwind of activities, and having make-ahead desserts in your repertoire is a real time-saver. After many years of hosting during the Christmas season, I’ve learned to depend upon prep-ahead recipes, such as these Red Velvet Trifles. They are so pretty! And they’ll add a splash of Christmas color to your special holiday feast. Prepare them a couple of days ahead and store them in the refrigerator until you’re ready to serve. Simply add the garnishes a few hours before serving, and you’ll have a show-stopping dessert without the last-minute stress.

      Plan ahead.
      Before you get started mixing up the cake batter, here’s a couple of initial things to get in order to make the entire process smooth sailing.

      Choose your serving glasses. These Red Velvet Trifles are assembled in 8 clear 12 oz. rocks glasses (or other dessert glasses). I’m usually all about breaking out the finest tableware for Christmas, but I made these in plastic recyclable Tossware glasses. Each glass is made from 1 recycled plastic bottle. I’ve reused them loads of times, and have yet to toss them!
      Make room in your fridge. I don’t know about you, but my refrigerator during the holidays – oof! Space gets maxed out pretty quickly. Make sure you have enough space to store the trifles before you begin the recipe. It may help to put the serving glasses on a baking sheet so it’s easy to transfer to the fridge once all the glasses are assembled.

      Make the Red Velvet Cake.
      Now – the cake! Start by mixing up the wet ingredients in a large mixing bowl. It’s not a big job, so this can easily be done using a hand mixer. Add 2 tablespoons of liquid red food color at this stage. If you only have red gel food color, add much less – 1 1/2 to 2 teaspoons should do it.

      Sift in the dry ingredients: flour, unsweet cocoa powder, and leavening. Mix together on low speed. Again, a hand mixer is fine. It’s a quick bowl of batter that stirs up easily. I appreciate that!

      Bake the Red Velvet Cake.
      Spread the batter into a greased 13×9 inch pan, and bake for about 20 minutes at 350°F. Be careful not to over bake this cake, as the edges can get a little dry. If this happens, go ahead and trim off the crusty edges.

      When the cake cools cut it into bite-size pieces with a large chef’s knife. You’ll notice the texture is dense like pound cake. This is by design, as the cake needs to be sturdy enough to absorb the raspberry rum drizzling syrup without falling apart. Yes – I said raspberry-rum drizzling syrup! More on that in a bit.

      Make the Cream Cheese Filling.
      This filling is so easy! It’s a simple mixture of cream cheese, whipped cream, sugar, and vanilla extract. However, it does require careful folding. Use a large rubber spatula to fold whipped cream into the sweet cream cheese mixture. It’s so delicious, and a nod to the classic red velvet layer cake with cream cheese frosting.

      Assemble the Trifles.
      Begin assembling the cake trifles in your 12 oz. rocks or dessert glasses. Place a layer of red velvet cake cubes at the bottom of each glass.

      Rum-Raspberry Drizzle.
      Something that pastry chefs know, that not all home bakers know, is that sweet, rich desserts like this one can benefit from a tart foil. The acid, or tartness form berries and fruit creates balance to an otherwise too sweet dessert. In this recipe, it’s the rum-raspberry drizzle. It’s a pleasant surprise flavor when you taste it in this dessert. And just the thing to give it balance. Stir together your favorite brand of prepared seedless raspberry jam, rum, and a little orange juice in a small bowl. Spoon a tablespoon of this mixture over the red velvet cake cubes.

      Pipe or dollop the cream filling evenly over the cubes. The mixture pipes beautifully, so I like using a large closed star piping tip (Ateco #849) for a ruffled appearance through the glass.. Although, just dolloping it in looks fine too.

      Repeat the entire process using more of the cake cubes and raspberry-rum mixture. Finish with a big swirl (or dollop) of the cream cheese mixture on top.

      You’ll have some red velvet cake cubes left over, so crumble them with your fingers into a bowl. Then sprinkle them over each trifle for an easy topping.

      Tips for Success.

      Don’t overbake: I mentioned this earlier, but it warrants repeating. This cake is like the pound cake version of red velvet, designed to stand up (and absorb) the rum drizzle. Baking it too long can yield a dry cake with crusty edges.
      Trim any tough cake edges: After testing this cake a couple of times, I found using a light aluminum pan helped to avoid tough edges. However, use whatever pan you have. And if you get some crust edges, just trim them away. These trifles should contain only the soft cubes of cake for the optimal eating pleasure.
      Fold the filling carefully: Whipped cream is folded into sweet, whipped cream cheese for a cloud-like filling. So, take your time when folding the two together. Otherwise you could knock too much air out of it and it could become runny.
      Variation: If you have more than 8 people to serve, consider assembling the components in smaller glasses. The 12 oz. rocks glasses called for make a hearty serving indeed. You could easily use 6 oz. glasses and double your yield!

      Red Velvet Cake – A Southern Tradition.
      Red Velvet cake, with its deep crimson hue and rich, velvety texture, is rooted in Southern tradition but is loved the world over. As a born and bred southern girl, I’ve tried almost every iteration. From red velvet cupcakes to Oreo-stuffed red velvet crinkle cookies and everything in between. I’ve always thought the vibrant color makes it ideal for the Christmas holidays. Now I especially love it as an elegant little dessert trifle that will stand out on your dessert buffet.

      These individual Red Velvet Rum Trifles are not just pretty to look at, they’re rich, creamy and a little punchy with tart rum-raspberry syrup. I think they actually improve after a day in the refrigerator, because the flavors have a chance to marry, and the syrup absorbs into the cake cubes making them moist and flavorful.
      Happy hosting!
      Related recipe: Red Velvet Cream Cheese Swirl Bundt Cake

      Red Velvet Trifles

      Heather Baird

      Serve up the holiday season in a glass! Whether you’re hosting a feast of friends or having a more intimate gathering, these trifles are sure to leave a lasting impression on your guests. Raspberry-rum drizzle keeps the cake moist with a tongue-tingling boozy note, while the cream cheese contrasts the tart raspberry flavor. Make these trifles up to 3 days ahead for fuss-free hosting.For an alcohol-free version, replace the rum with apple juice.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minutes minsCook Time 25 minutes minsTotal Time 45 minutes mins

      Course DessertCuisine Southern United States

      Servings 8 servings

      Equipment8 rocks glasses, 12 oz. capacityPiping bagLarge star decorator piping tipPiping bag
      Ingredients US CustomaryMetric Red velvet cake3/4 cup granulated sugar3 whole large eggs2 egg yolks from large eggs1 1/2 teaspoons vanilla extract3/4 cup unsalted butter melted2 tablespoons red food color liquid1 1/3 cups cake flour2 tablespoons unsweet cocoa powder1/2 teaspoon baking powder1/4 teaspoon fine grain saltRaspberry-Rum Drizzle1 cup seedless raspberry jam1/4 cup golden rum or spiced rum1/4 cup orange juiceCream cheese filling16 oz. cream cheese at room temperature2 cups heavy cream1/3 cup granulated sugar1 teaspoon vanilla extractRosemary sprigs for garnish
      Instructions Red velvet cakePreheat the oven to 350°F. Coat a 13×9-inch baking pan with flour based baking spray, or grease and flour the pan.In the bowl of an electric mixer, beat together the sugar, eggs, yoks, and vanilla extract. Mix on medium speed until thick and pale, about 5 minutes. Add the melted butter and food color. Mix again.In a separate bowl, whisk together the flour, cocoa, baking powder, and salt. Sift the dry mixture over the wet mixture. Mix on low speed until just combined. Use a rubber spatula to scrape down the bowl and fold in any streaks of flour.Bake for 20-25 minutes, or until well risen and a toothpick tester inserted near the center comes out clean. Turn onto a wire rack to cool completely.When the cake is cool, use a large chef’s knife to cut the cake slab into 1” cubes. Remove 8 cubes to a small bowl and crumble them with your fingers. Cover with plastic wrap and set aside.Rum-raspberry drizzleIn a small mixing bowl, combine the raspberry jam, rum, and orange juice.Whisk together until well combined. Cover with plastic wrap or a tea towel and set aside.Cream cheese fillingPlace the cream cheese in a large bowl and beat with a hand mixer until fluffy. In a separate bowl, beat the heavy cream while gradually adding the sugar. Mix in the vanilla and beat until soft peaks form.Add in 1/4 of the whipped cream to the cream cheese mixture and fold to combine. Add in the remaining whipped cream and fold in gently.Transfer the cream cheese filling to a piping bag fitted with a large open star tip.Assemble the triflesPlace red velvet cake pieces into the 12 oz. glasses about 1/3 of the way up the glass. Drizzle half of the raspberry-rum mixture over the cake pieces in the glasses (a little more than 1 tablespoon per glass).Pipe a swirl of cream cheese filling over the cake cubes in each glass. Top the cream cheese filling with more cake cubes and spoon over the remaining raspberry drizzle into each glass.Pipe a swirl of cream cheese filling over the cake cubes and immediately garnish the tops the reserved bowl of cake crumbles.Cover trifles and refrigerate until ready to serve.Up to 4 hours before serving, add rosemary sprigs standing upright to one side of each trifle.
      NotesVariation: If you have more than 8 people to serve, consider assembling the components in smaller glasses. The 12 oz. rocks glasses called for make a hearty serving indeed. You could easily use 6 oz. glasses and double your yield!

      Keyword christmas dessert, cream cheese, cream cheese filling, holiday desserts, individual Christmas desserts, make ahead deserts, red food color, red velvet cake, red velvet trifles, rum raspberry drizzle

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Crisp Gingerbread Cookies

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      These Crisp Gingerbread Cookies are not just delicious – they double as a sweet Advent calendar to make your holiday countdown extra magical! The high yield dough makes a whole bunch of buttery, spiced cookies with a snappable baked texture.

      With Thanksgiving now in the rearview, there’s no better way to kick off the Christmas festivities than by baking a big batch of gingerbread cookies. (It’s cookie season, after all!) Buttery, spiced, and with a snappy texture, these Crisp Gingerbread Cookies can be fashioned into any shape you like! I decided to stamp the dough with number cookie cutters, for a fun edible advent calendar.
      We all know that classic royal icing is the usual decoration for gingerbread cookies (it’s a favorite of mine!). But this time, I used green modeling chocolate instead (also called covering chocolate). It has the texture of fondant, but it tastes totally different. Think white chocolate flavor meets candy melts color. I used the same cookie cutters that stamped the gingerbread dough to make same-sized green numbers. This makes for some very simple decorating! However, if you’re not into buying a specialty ingredient, I’m including my standard royal icing formula in the recipe notes.

      Make the gingerbread dough.
      To start, mix up the dough in the bowl of an electric mixer – preferably a standing mixer – this makes a lot of thick dough. It shouldn’t be very sticky. There’s a small amount of ground black pepper mixed in, which is nearly undetectable. I think it adds a little more zing to the ginger flavor. Once well blended, wrap it in plastic wrap and refrigerate for at least one hour.

      Roll the gingerbread dough thin.
      There are two ways to go here. The first option is the old fashioned way: dust your rolling pin and a work surface with flour, and roll the dough to 1/8-inch thickness. The second option, and my favorite technique: roll the dough between sheets of parchment paper to 1/8 inch thickness. The second technique creates less mess and doesn’t leave flour marks on your dough.

      Transfer the cut-outs to baking sheets.
      Now comes the fun part – cutting out the cookies! Use number-shaped cookie cutters to create your Christmas countdown shapes. You can find the ones I used for purchase right here. (I bought the set in 2017, and they come in SO handy for birthdays in particular.) Transfer the cut cookies to baking sheets lined with parchment paper, leaving some space between each one. Bake them until crisp and fragrant.

      Decorate!
      As I mentioned earlier, royal icing works just fine, but I had some leftover covering chocolate that I needed to use up. It’s a really easy way to decorate these number cookies – you use the same cookie cutters that you used to stamp the number with to cut the covering chocolate. You can find the covering chocolate I used for purchase right here.

      The covering chocolate has a firm texture and should be kneaded and rolled like fondant, but it adds a candy coated flavor to the mix. Use the same number-shaped cookie cutters to cut out pieces of the covering chocolate. Brush the cookies with a little water, then carefully place the chocolate numbers on top of your gingerbread cookies. The moisture works to ‘glue’ the chocolate to the cookie.

      Add some sprinkles.
      Add dots of piping gel or clear corn syrup to the cookies and then sprinkle on some holiday cheer! The cookies will need to stand overnight for the sprinkles to set completely. As usual, I made my own sprinkle mix from what I had on hand, but this mix is fairly close to my own.

      Aren’t these bags cute? Right after I purchased them, they sold out! (Boo!) If you’re crafty, and you’d like to make your own, you can buy some cotton drawstring bags, this stencil, some fabric paint, and then stencil the image onto the bags. Tie on a red felt tip marker so the recipient can cross off the dates as the cookies are enjoyed.
      All that’s left is to fill the bags! A whole month of cookies will fill each bag to the top. This advent treat is a fun way to (literally) savor each day up to December 25th. And besides, who could say no to cookies every day? ‘Tis the season!

      Crisp Gingerbread Cookies

      Heather Baird

      Whether you’re counting down the days to Christmas or simply indulging in a festive treat, these crisp, buttery gingerbread cookies are a fun way to celebrate cookie season. The high-yield dough is perfectly spiced, buttery, and easy to work with. Roll them thin to 1/8″ thickness for a crisp texture.As I mentioned in the blog post, this dough as a little black pepper mixed in. It’s subtle, and doesn’t stand out. Rather, it underscores the zingy flavor of the ground ginger.Use your favorite cookie cutters for this recipe, such as gingerbread folk or Christmas tree motif cutters. Or use number cookies for an edible Advent calendar.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minutes minsCook Time 10 minutes mins5 hours chilling and setting time 5 hours hrsTotal Time 5 hours hrs 30 minutes mins

      Course DessertCuisine American

      Servings 4 dozen

      Ingredients US CustomaryMetric Gingerbread cookies6 cups all-purpose flour sifted1 teaspoon baking soda1/2 teaspoon baking powder1 cup unsalted butter 2 sticks 1 cup dark brown sugar packed4 teaspoons ground ginger4 teaspoons ground cinnamon1 1/2 teaspoons ground cloves1 1/2 teaspoons salt1/2 teaspoon finely ground pepper2 large eggs1 cup unsulfured molassesDecors1 lb. green covering chocolate such as Choco Pan by Satin IcePiping gel or clear corn syrup1 cup mixed holiday themed sprinkles
      Instructions Gingerbread cookiesIn a large bowl, sift together the flour, baking soda, and baking powder. Set this mixture aside.In the bowl of an electric mixer, cream together the butter and brown sugar until the mixture is fluffy. Add the spices, salt, and pepper, followed by the eggs and molasses. Mix until well combined.Gradually add the flour mixture to the wet ingredients on low speed until a cohesive dough forms. Divide the dough into thirds, and wrap each portion in plastic wrap. Refrigerate for at least 1 hour.Preheat the oven to 350F.On a floured work surface, roll out the chilled dough to a thickness of 1/8 inch. Or, you may choose to roll the dough between sheets of parchment paper. Use number cookie cutter for Advent cookies, or use your favorite cookie cutters to cut out the desired shapes. Re-roll dough and repeat process for more cookies.Transfer the cut-outs to parchment-lined baking sheets, and place them in the refrigerator for about 15 minutes to firm up.Bake the cookies for 8 to 10 minutes, or until they are crisp but not overly browned. Keep a close eye on them as baking times may vary slightly depending on the size of your cookies.Allow the cookies to cool on wire racks before decorating.DecorsKnead the modeling chocolate well and roll out on a work surface or a large piece of parchment paper using a rolling pin. If the chocolate is sticky, dust your surface and rolling pin with a little powdered sugar.Use the same cookie cutters you used to stamp dough shapes to stamp out shapes from the chocolate.Brush a little water on a cooled cookie and top with a matching chocolate cut out. Repeat with remaining cookies.Using a small kitchen-dedicated art brush, apply small beads of piping gel or corn syrup to the chocolate covering on the cookies. Top with holiday sprinkles. Allow cookies to stand until the sprinkles are well set, about 4 hours or overnight.Package the cookies for gifting or for your own enjoyment each day up to December 25th.
      NotesIf you’d rather go classic with royal icing, here’s my favorite recipe made with meringue powder. 
       
      Royal Icing
      4 cups confectioners’ sugar sifted
      3 tablespoons meringue powder
      1/4 cup warm water plus more for thinning
      1/2 teaspoon clear vanilla extract
      green gel food color
       

      In the bowl of an electric mixer fitted with a whisk attachment, stir the confectioner’s sugar and meringue powder on low speed until combined. Add the water and beat on medium high speed until very stiff peaks form, about 5 to 7 minutes. Add water drops at a time if too thick. Add flavoring and beat on low until combined; tint with the green gel food color.

      Flood Consistency: Stir drops of water into the icing until it is thinned but still has the consistency of a thick milkshake, this is called flood consistency. To make sure the consistency is correct, drag a spoon through the center of the icing in a straight line, creating an indentation. When the icing is of perfect flood consistency, the indentation should completely disappear in 10 seconds. If it disappears too quickly, then the icing is too thin and will not dry properly. The indentation should disappear as close to the 10 second mark as possible. It is much harder to thicken the icing after it has been thinned than to make thick icing thinner, so take your time and add water drops a few at a time.

      Place a #2 round decorator piping tip into the bottom of a small piping bag; snip off plastic on the end of the piping bag. Fill piping bag with green icing and seal the open end with a rubber band. 

      Pipe an outline of icing around a cookie and then flood the inside of the outline. Use a toothpick to push royal icing into blank areas and gaps. Repeat with remaining cookies. Let stand until set, overnight.
      Continue to decorate with piping gel and sprinkles as directed.

      This recipe was adapted from a Martha Stewart Living Magazine recipe, circa 1997.

      Keyword advent cookie recipe, Chrismas cookie recipe, coarse black pepper, covering chocolate, crisp gingerbread cookies, gingerbread cookie recipe, ground cloves, holiday sprinkles, molasses

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Death by Chocolate Cake

      ha scritto per te

      This Death by Chocolate Cake is the epitome of dessert luxury! Dark chocolate cake layers are filled with chocolate pudding mousse and covered in double chocolate frosting. One bite and you’ll say goodbye forever to restraint!

      It’s nice when one project inspires another. I mentioned earlier that I’ve been working on holiday content for another website. One assignment, (which you should totally check out here) led me to make classic “Death by Chocolate”. Ever heard of it? It’s a trifle assembled with layers of Kahlua-soaked dark chocolate brownies, chocolate pudding, and crushed toffee bars. After tasting it, I instantly knew those flavors were destined for an over-the-top layer cake.

      Begin with dark chocolate cake layers.
      Start with my all-time favorite chocolate cake recipe. I’ve used it in so many other recipes (like this one!). It delivers everything you’d want from a chocolate cake. Such as, deep chocolate richness, a tender texture, and moist crumb. Check out the video at the end of this post to see exactly how it’s made!

      Brush on some Kahlua.
      The cakes are all brushed with undiluted Kahlua. Which may sound bold but the amount is not overwhelming. This slight amount not only compliments the dark chocolate flavor – it also intensifies it!

      2 Ingredient chocolate pudding mousse filling.
      Remember the classic trifle version I mentioned? It’s made with chocolate pudding. So I was really excited to find a shortcut recipe for chocolate pudding mousse! It just requires two ingredients: boxed chocolate pudding mix and heavy cream. That’s it! I was skeptical at first. But I was truly amazed at how two simple ingredients transform into something akin to homemade chocolate mousse.
      One thing to remember when mixing this filling together, is that it sets quickly! Have your cake layers cooled and ready to fill before you start mixing up the mousse.

      Double chocolate frosting.
      Yes, it’s twice as nice as regular chocolate frosting! Believe it or not, this recipe has a mere 6 tablespoons of powdered sugar in it. Instead of loads of sugar, it depends on melted semisweet chocolate to sweeten and thicken it. You’ll also use a little cocoa powder in the formula. Which helps give the frosting body and more chocolate flavor.

      White chocolate cream cheese frosting.
      Before I get the the white chocolate frosting, let’s talk ganache. It’s so easy to make so I couldn’t resist adding a thick drape to the top of the cake. (Another 2-ingredient fix!) Let it thicken slightly before you pour it on top of the cake. This way you’ll get the draping effect you see above.
      Use the leftover double chocolate buttercream to pipe large swirls on the top edge of the cake. Then, alternate with my homemade white chocolate cream cheese frosting for contrast in flavor and color. It’s so creamy and delicious! The formula uses a surprise ingredient – a little lemon juice – to balance the sweetness of the overall frosting. The contrast it brings to this cake is so nice, and needed. It’s an extra step but I promise it’s worth the effort.

      Chocolate cake toppings – overload!
      It looks as if I went a little overboard on the toppings. But it’s just one box of assorted Belgian chocolate cookies. I used Delacre cookies, which can be found in the international section at most US grocery stores.
      However, you could forgo all of the cookies. Just opt for the crushed toffee bars, which are original to the classic inspiration recipe. In addition to the cookies, I added them last, to the top of the finished cake.

      Death by Chocolate Cake? More like LIFE by Chocolate Cake. Because all of that chocolate is giving me life right now. I wish I could virtually dole out slices to all of you!

      I made a little banner for the cake simply by printing out ‘Death by Chocolate Cake‘ in script font and attaching it to a cocktail pick. My friends and family thought it was so cute, and I think it made everyone even more excited to try it! This cake is extremely rich, but not the sugar rush you might expect. It’s well worth the indulgence!
      This confection would be perfect for a Murder Mystery Dinner Party, which was the project that inspired this cake! Definitely check out my article on HGTV.com How to Throw a Murder Mystery Game Dinner Party. (And be sure to look for the trifles served in martini glasses that inspired this cake!)
      One more thing – this baking project requires several steps, which may seem like a total production. But it’s not that bad. I’ve made a video to help you along the way. Enjoy!

      Death by Chocolate Cake

      Heather Baird

      Whether you’re celebrating a special occasion or surprising the chocoholic in your life with a sweet birthday treat, this cake is the ultimate way to satisfy any chocolate craving. This luscious dessert consists of four moist and rich dark chocolate cake layers, sandwiched together with a simple 2-ingredient chocolate pudding mousse. The entire cake is generously smothered in a silky double chocolate frosting that is pure chocolate bliss! Alternating swirls of double chocolate and white chocolate buttercream are piped around the cake’s top edge, and then topped with a scattering of chocolate-covered toffee bars. Take note that the chocolate cake layers bake at a reduced temperature, 300F instead of the usual 350F. This keeps the cake moist and the layers won’t crown, so there’s no leveling to do after baking.The toppings for this cake can be widely varied, but the chopped chocolate-covered toffee bars are non-negotiable, as they are original to the cake’s inspiration trifle dessert – Death by Chocolate. I used a variety of Belgian chocolate cookies, but you could tailor the toppings to your taste or to the recipient’s favorite chocolate treats.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 1 hour hrCook Time 50 minutes mins40 minutes cooling and setting time 40 minutes mins

      Course DessertCuisine American

      Servings 12

      Ingredients  Dark chocolate cake layersFlour-based baking spray for the pans1 1/2 cups hot water almost boiling3 tablespoons espresso powder3 oz. semisweet chocolate finely chopped about 1/2 cup2 1/2 cups all-purpose flour2 1/2 cups granulated sugar1/2 cup light brown sugar1 1/2 cups unsweet dark cocoa powder sifted2 teaspoons baking soda3/4 teaspoons baking powder1 1/4 teaspoons fine grain salt3 large eggs3/4 cup vegetable oil1 1/2 cups sour cream2 teaspoons vanilla extract2/3 cup Kahlua liqueurChocolate Pudding Mousse2 cups heavy whipping cream1 box instant chocolate pudding mix, 3.9 oz. dry mixDouble chocolate frosting¼ cup unsweet cocoa powder¼ cup boiling water1 cup unsalted butter at room temperature6 tablespoons confectioners’ sugar siftedPinch of salt12 oz. semisweet chocolate chips 2 cups melted and cooledGanache Drip1 cup semisweet chocolate chopped½ cup heavy creamWhite chocolate buttercream4 oz. cream cheese3 oz. white chocolate melted and cooled slightly1/3 cup unsalted butter at room temperature½ tablespoon lemon juice1/3 cup confectioners’ sugarToppings2 whole chocolate-covered toffee bars chopped (such as Heath bars)Assorted Belgian chocolate cookies optional2 tablespoons chocolate sprinkles optional
      Instructions Dark chocolate cake layersPreheat oven to 300°F.Coat four 8-inch round cake pans with the flour-based baking spray. Alternatively, grease and flour the pans.Place the hot water in a large glass measure with a pour spout. Stir in the espresso powder. Add the chopped chocolate and let stand for 2 minutes. Whisk until the mixture is smooth. Set aside to cool slightly.Sift together the flour, sugars, cocoa powder, baking soda, baking powder, and salt into a large bowl.In the bowl of an electric mixer fitted with the whip attachment, beat the eggs on high speed until they are pale and thick, about 3 minutes. Add the oil, sour cream, vanilla extract, and the melted chocolate-espresso mixture. Add the flour mixture and mix on medium speed until combined.Divide the batter between the four prepared pans, about 2 cups per pan (batter will be thin). Bake for 40-50 minutes, or until the middles are slightly puffed and spring back when pressed in their centers. The layers won’t crown much so you shouldn’t have to level the cakes.Let the cakes cool in the pans 5 minutes, then turn out onto wire racks to cool completely. Poke holes in the cakes using a toothpick. Brush each cake with the Kahlua using a pastry brush. The cake layers can be made 1 day ahead and kept, wrapped well in plastic wrap.Chocolate pudding moussePlace the heavy cream and dry pudding mix in the bowl of an electric mixer. Beat until the mixture is smooth and consistent. It will thicken quickly, so have the cake layers close to hand and ready to fill. Place a cake layer on a serving platter or cake board. Cover with 1/3 of the pudding mousse. Repeat twice more, ending with the final cake layer on top. Refrigerate the cake while you prepare the other elements.Double chocolate frostingIn a small heatproof bowl, whisk together the cocoa and hot water until the cocoa is dissolved. In the bowl of an electric mixer, beat the butter, confectioners’ sugar, and salt on high speed until fluffy. Reduce speed to low and add the melted and cooled chocolate. Beat until well combined. Add cocoa mixture and beat until completely smooth.Cover the cake with a layer of buttercream and smooth with a bench scraper or cake leveler. Transfer the remaining frosting to a piping bag fitted with a large closed star tip. Refrigerate the cake while you prepare the other elements. Keep the bag of frosting at room temperature.Ganache dripCombine the chocolate and heavy cream in a large microwavable bowl. Heat for 1 minute at 100% power. Let stand 1 minute. Whisk together until the ganache is thick and smooth. Let stand until cooled and slightly thickened.Remove the cake from the refrigerator and pour ½ of the ganache on the top center of the cake. Push the ganache to the edges of the cake using the back of a spoon. Pour the remaining ganache around the top edge of the cake and again, push over the edges of the cake so that thick drapes of ganache form. Refrigerate while you prepare the white chocolate buttercream.White chocolate buttercreamIn the bowl of an electric mixer, beat the cream cheese on high speed for 2 minutes. Add the white chocolate and beat until smooth. Scrape down the sides of the bowl as needed.Add the butter and lemon juice; beat well to incorporate. Reduce speed t low and add the confectioners’ sugar a little at a time until well blendedTransfer the frosting to a piping bag fitted with a large closed star tip.ToppingsPipe tall mounds of the buttercream on the top edge of the cake, alternating with the reserved piping bag of double chocolate frosting.Sprinkle on the two chopped chocolate-covered toffee bars. Add Belgian chocolate cookies and chocolate sprinkles, if using.Store the cake covered in plastic wrap in the refrigerator. Bring to room temperature about 2 hours before serving for best flavor and texture.
      NotesWhat to expect:
      This is a supremely moist chocolate cake. The layers are tender and the flavor is dark, and the Kahlua brushed on the cakes after baking intensifies the chocolaty flavor.
      The 2 ingredient mouse filling is rich and creamy, and its firm texture makes for beautiful cake slices. Choose a brand name pudding, such as Jello brand instant pudding mix for best flavor. Dove and Godiva pudding mixes are also excellent choices for the mousse.

      Keyword Belgian chocolate cookies, chocolate cake, chocolate sprinkles, chocolate-covered toffee bars, dark chocolate cake layers, Death by Chocolate Cake, double chocolate frosting, kahlua, ulitmate chocolate layer cake, white chocolate frosting

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Haunted Village Cake

      ha scritto per te

      Introducing the Haunted Village Cake! It’s a spooktacular two-tier centerpiece for your Halloween celebration. Made of Halloween confetti cake, it’s decorated with a landscape of haunted house sugar cookies.

      Spooky season is here, and I wanted to make something extra-special for the occasion! This Haunted Village Cake is definitely a project, but it’s also really fun to put together. As I was planning the design and sketching out the specifics, it reminded me of when I was a kid – I loved drawing haunted houses! Adding all the details was so much fun, and it was really neat to think about what kind of eerie creatures lived there. So I’d fill in windows with spooky cats, bats, ghosts and monsters. I’d always draw a witch on a broom flying over the rooftop.
      This two-tiered confection is a true homage to that memory. It’s made of funfetti cake, with confetti sprinkles in Halloween hues and colorful swirls of batter hidden within. It’s decorated with frosted sugar cookie haunted houses – each one with a resident specter or spooky inhabitant!

      The cake batter.
      First, whip up a large batch of my favorite WASC cake. It takes on food color beautifully because of its pure white base – it’s also super moist and tasty! Remove one cup of batter to each of three bowls. Tint each bowl a different Halloween color. I used neon green, purple, and orange. Set these aside for a moment.

      Funfetti batter.
      Add Halloween confetti sprinkles to the remaining plain white batter. Fold it in until all the sprinkles are well dispersed throughout. You can usually find this mix at most US grocery stores and craft stores in the seasonal/baking aisle, or you can buy them in bulk (like I do!) right here.

      Swirl in some color.
      Next, divide the funfetti batter between greased cake pans. You’ll need four 8-inch round cake pans and three 6-inch pans. Place a spoonful of each colorful batter into each pan and swirl with a butter knife. Next, bake them until well puffed and a toothpick tester comes out clean when inserted in their centers.

      Level the cakes and frost.
      The cakes will puff slightly in the centers. So, level them in order to have stackable tiers. You can save the scraps for cake pops, or just eat ’em! Whip up some confectioners’ neon purple buttercream, fill and frost the cake. Use a bench scraper or cake smoother to make the edges as smooth and neat as possible. Because next, we’ll add a spooky stenciled tree motif to the sides of the cake!

      How to stencil a cake.
      I had this 6×6 tree stencil on hand from a previous cake project, and decided it would create the perfect backdrop for a haunted neighborhood. This stencil is not made for cakes specifically, but it works well enough. However, if you don’t want to buy the stencil, you could just pipe on some branches with some black or chocolate buttercream.
      Chill the cake well before applying the stencil. You’ll hold the flexible stencil against the cake with one hand, and with your dominant hand you’ll spread black buttercream over the stencil opening. Next, scrape away the excess black buttercream and carefully peel away the stencil. You need to chill between each ‘tree’ application before adding the next to set the image. Only stencil the bottom 8-inch cake tier.

      Make the haunted house cookies.
      The sugar cookie recipe is my old standby, from the Sprinkle Bakes cookbook. It’s a buttery cookie that holds its shape well during baking. Instead of buying another set of cookie cutters (my collection runneth over) I decided to make some templates – and you can too! Just print this template on some cardstock at 100% size and cut them out. Chilled, the dough handles really easily and cuts cleanly. Use your sharpest small paring knife or I recommend using a kitchen-dedicated X-acto knife to cut around the templates and into the dough. Alternatively, you can buy some haunted house cookie cutters right here and here.
      I didn’t get too fancy or complex with the frosting of these cookies, because there’s a lot going on already with the stencil. However, I did use some mini fondant cutters to make windows and doors. Cover each cookie with a different color of flood royal icing and let them dry completely. It’s up to you whether you make all of the dough into cookies, or just enough cookies to decorate the cake. However, if you’re having a Halloween party, some extra cookies on a platter near the cake will look nice!

      Chocolate wafer ghosts, bats, cats, and skeletons!
      The Halloween mold I used was purchased years ago (in 2016!) for an Etsy Journal project (see here), so of course – it is no longer available. But there are so many other cute ones for purchase now, such as this one) that will work well with this project. I may have to add them to my collection!
      Simply melt chocolate wafers, pour into the molds, and freeze them. Then pop them out and use a little royal icing to affix them to the haunted house cookies. Now, the house cookies are ready to decorate the cake!

      Tah-dah! The Haunted Village Cake! (Which is also a bit inspired by THIS Gingerbread Village Cake I made for Food Network.)

      Choose your slice.
      This cake will serve a crowd for sure, but it’s not as huge in real life as you might expect! Don’t let the double tiers intimidate you – it’s pretty easy to put together. It’s a moist cake but sturdy enough that I didn’t have to use a dowel to anchor the tiers together. However, you should totally dowel it if it has to travel.
      Each slice reveals a different swirl of colors. So party-perfect – really fun to share!

      You can serve your Haunted Village Cake in classic wedge-shaped slices, or as pictured above. Which is more like wedding cake-size slices. Cutting it this way will make the cake go further if you have a lot of people to serve. Instead of wedge-shaped pieces, you’ll cut a cake tier into 2-inch rectangles, then cut the rectangles into pieces. I wish I had a better illustration, but you can find template guide near the end of this (very long) post.
      Here’s an affiliate link to an easily shoppable picture of the cake, which has most everything I used for its creation and decoration. As I mentioned earlier, the exact candy mold is no longer available, but there are two very similar mold options at the link that I’d love to have in my collection!
      Happy Haunting!
      Related recipe: Giant Stained Glass Spider Web Cookie

      Haunted Village Cake (Halloween Confetti Cake)

      Heather Baird

      For those ready to get their bake on this Halloween – this project is for you! It’s a two tier confetti-fied Haunted Village Cake complete with a landscape of haunted house sugar cookies. Each house has a mini specter with spooky-cute details like candy tombstones and spider sprinkles.The cookie dough recipe will make more cookies than you need to decorate the cake, however, if you’re planning Halloween party, you may choose to serve them on the side or package them for take-home favors. You may buy the cookie cutters as linked in the blog post, or use my template (see recipe notes for instructions).It’s best to make this cake over the course of 2-3 days. It spreads out the work, and gives the cookies a chance to completely set overnight.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 2 hours hrsCook Time 55 minutes minsTotal Time 2 hours hrs 55 minutes mins

      Course DessertCuisine American

      Servings 20

      Ingredients US CustomaryMetric White confetti cake layers2 boxes white cake mix 16.25 oz. each2 cups all-purpose flour2 cups granulated sugarPinch of salt2 cups sour cream2 cups water6 large eggs1 teaspoon vanilla extract1/2 teaspoon almond extractNeon orange gel food colorNeon green gel food colorNeon purple gel food color3/4 cup confetti sprinkles in Halloween huesPurple buttercream and black stencil2 cups unsalted butter softened8 cups confectioners’ sugar2 teaspoons vanilla extractMilk or cream to thinSuper black gel food colorNeon purple gel food colorSugar cookies1 cup unsalted butter softened1 cup granulated sugar1 egg1 teaspoon vanilla extract3 cups all-purpose flour1 pinch saltRoyal icing and decors4 cups confectioners’ sugar sifted3 tablespoons meringue powder sifted1/4 cup water plus more for thinning1 teaspoon lemon extractSuper black gel food colorNeon orange gel food colorNeon green gel food color12 oz. white candy melts12 oz. black candy melts12 oz. orange candy melts6 oz. green candy meltsSpider sprinklesBone candies
      Instructions White confetti cake layersPreheat oven to 350°F. Coat three 6-inch round cake pans and four 8-inch round cake pans with flour-based baking spray. Set aside.Sift together the first 4 ingredients into the bowl of an electric mixer and whisk to combine.In a large mixing bowl, stir together the sour cream, water, eggs and extracts. With the mixer running on low speed, add the wet ingredients to the dry ingredients. Scrape the bowl down and mix again.When the batter is consistent, remove 1 cup of batter to each of 3 bowls. To one bowl add neon orange food color. Mix, and add more as needed to achieve a vibrant orange hue. Repeat the process with the neon green and purple food colors. Set the three bowls aside.To the remaining batter, fold in the confetti sprinkles. Divide the confetti batter evenly between the prepared pans, 1 cup per 6-inch pan, and about 1 1/2+ cups per 8-inch pan. Next, add spoonsful of each colorful batter to each pan and swirl the batters together with a butter knife or skewer.Bake for 25-30 minutes for the 8-inch pans, and 20-25 minutes for the 5-inch pans. – or until the cake springs back in the center when pressed. Remove the cakes from the pans to wire cooling racks. Cool completely. Level each cake using a cake leveler. (Save the cake scraps for cake pops or just eat them!)Purple buttercream and black stencilIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla and beat again for another minute. Add milk or cream a little at a time until the mixture is spreading consistency. Beat until light and fluffy.Remove 1/2 cup of the frosting to a small bowl. Mix in 1 teaspoon of super black food color and mix well. Add more food color if needed to achieve a consistent black color. Cover the bowl with a damp towel and set aside.To the remaining bowl of frosting, add 1 tablespoon of neon purple food color. Mix well until a brilliant shade of purple is achieved. Add more food color if needed to deepen the hue.Place a dot of frosting on an 8-inch round cake board. Place an 8-inch cake layer on top. Cover with a thin layer of purple buttercream. Repeat step with the next three cake layers. Spread an even thin crumb coat layer of frosting over the cake and refrigerate until firm, about 15 minutes. Add a second, thicker layer of frosting to the cake and smooth evenly using a bench scraper or cake smoother. Refrigerate until firm, about 30 minutes.Place a dot of frosting on a 6-inch cake board; top with a 6 inch cake layer. Fill and frost as previously instructed with the 8-inch tier – repeating the crumb coat layer and final smooth layer. Refrigerate until firm, 30 minutes. Reserve any leftover buttercream in an airtight container.Stencil the cakeWhen the 8-inch tier is firm, remove it from the refrigerator. Hold the flexible stencil flat against one side of the cake with one hand, while you spread on the reserved black frosting using an offset spatula with the other hand. Scrape away the excess black frosting using a bench scraper and gently peel off the stencil to reveal the branch design. Refrigerate the cake until the stenciled area is set, about 5 minutes. Repeat the process around the rest of the cake (about 4 stenciled areas total). Store both tiers in the refrigerator uncovered while you prepare the sugar cookie decors.Sugar cookiesIn the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.In a medium bowl, whisk together the flour and salt. Add to the butter and egg mixture. Mix on lows peed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency. If your mixture does not come together and is crumbly, add ice cold water 1 tbsp. at a time until the dough clumps.Roll the dough flat between sheets of parchment paper and chill until ready for use, at least 30 minutes.Preheat the oven to 350°F.Line two baking sheets with parchment paper.Use haunted house motif cookie cutters to stamp shapes from the dough (or use the provided template linked in the blog post). Transfer them to the prepared pans. Use mini fondant cutters to cut out windows and doors. Chill the shapes in the refrigerator for 15 minutes. Bake cookies for 12-15 minutes, or until the cookies are lightly brown on the edges. Transfer the cookies to a wire rack to cool completely. Re-roll scraps and repeat process.Allow all the cookies to cool completely before icing.Royal icing and decorsIn the bowl of an electric mixer fitted with the whisk attachment, sift in the confectioners’ sugar and meringue powder; whisk on low speed until combined. Add the water and beat on medium-high speed until thickened and pure white. Mix in the flavoring. Scrape down the bowl and beat again. Divide the frosting into three bowls and cover them with damp paper towels. Tint one bowl with black gel food color and mix until a dark black color is achieved. Stir neon orange food color into a second bowl until a bright orange color is achieved. Tint the last bowl neon green and mix until a consistent bright green color is achieved.Mix in just drops of water at a time to each bowl and stir well, repeating this process until the icing thins to flood consistency. It should be thick and pourable like a milkshake but not too runny. Run a spatula through the icing to check; the indention should disappear by the count of 10. If it disappears more quickly, it is too thin, and you’ll need to add in additional sifted powdered sugar.Transfer the three flood frostings to disposable piping bags and close the ends with rubber bands. Prep three tall drinking glasses with a wet paper towel in the bottoms of each. Snip a small hole in the end of the black icing piping bag. Outline a cookie with the icing and then flood the center with the icing. Use a toothpick or a scribe tool to push the icing into any gaps or blank areas. Repeat with 1/3 of the cookies. Reserve the remaining black icing by folding over the snipped end and standing it upright into a glass. Repeat the process with another 1/3 of the cookies and the orange icing, then the final 1/3 of the cookies with the green icing. Let dry completely, about 4 hours or overnight.Melt each color of candy melting wafers according to the package directions. Transfer to small piping bags. Snip a hole in the ends and pipe the candy into the corresponding cavities: white candy melts for ghosts and skulls; black candy melts for bats and cats, orange candy melts for pumpkins, and green for their stems. Mix together black and white candy melts to create grey and pipe into tombstone cavities.Place the mold in the freezer and chill until solid. Gently remove candies from their cavities while they are still frozen. Repeat molding process until all of the candy is used (this makes a LOT of molded candies – plenty enough for all the sugar cookies!).When the cookies are set, use the reserved icing to adhere the molded candy to the cookies. Use ghosts and black cats to haunt windows. Place tombstones and pumpkins beside doors.Decorate the cakePlace the 8-inch tier on a cake stand or serving platter. Spread a small dot of leftover buttercream in the top center of the cake and top with the second smaller tier. (If the cake is traveling, use a long dowel to anchor the two tiers together.)Use the reserved buttercream to dot on the back of the haunted houses. Place 5 decorated house cookies, spaced evenly, around the bottom tier of the cake. Affix extra molded candy pieces around the houses. Place 5-6 decorated houses end-to-end around the edge of the top tier. Add candy bones around both tiers of the cake.Store the cake loosely covered in plastic wrap. Bring to room temperature before serving. Serve slices of cake with accompanying haunted houses.
      NotesIf using the template provided, print on paper slightly heavier than copy paper. Or, print out on regular copy paper, cut out the houses, and trace them onto a piece of heavy card stock.
      Make sure the cookie dough is well chilled, then place the templates on top of the dough. Cut out dough shapes using a small paring knife or a kitchen dedicated X-acto knife.  

      Keyword american buttercream, confetti cake, confetti sprinkles, decorated sugar cookies, funfetti cake, Halloween cake, Halloween confetti cake, haunted house cake, Haunted Village Cake, royal icing, spider sprinkles, sprinke cake, sugar cookies

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    • in Recipes

      Throw a Glam Halloween Party with Spooky Sweets and Treats

      ha scritto per te

      Dazzle your guests with a Glam Halloween Party filled with dramatic décor and a spooky menu. An edible spider web croquembouche serves as an eerie table centerpiece. A coffin-shaped charcuterie board overflows with much to savor. Witchy cookie favors are a take home treat that will ensure the magic continues long after the party is over!

      Earlier this year, my friends at HGTV.com invited me to craft a Glam Halloween Party for their lifestyle and entertainment section, complete with festive food, décor, and more! Well. I guess you already know – I couldn’t say yes fast enough! Just thinking about all the goth and glam made my brain light up, and I couldn’t wait to dive in. We spent a big chunk of August giving one end of the workshop a makeover with all the haunted mansion vibes we could find.
      There is much inspiration, and many recipes to explore, along with crafting articles and free printables. Which I’ll link individually in this post. However, I urge you to view the entire slide show right here on HGTV.com. There are many more links in the gallery captions to all kinds of Halloween party ideas, costumes – the works!

      The tablescape.
      No doubt about it, I’m a more is more kind of gal. So we absolutely layered this table with velvety and gilded textures, along with some pretty dramatic florals and glittering details. You can read more in the slideshow captions about where we sourced our tableware and décor – on a budget!

      A spider-infested centerpiece.
      Classic croquembouche makes a commanding centerpiece, so I decided to give this French confection a spooky makeover. It’s also a shortcut recipe that uses store-bought profiteroles from the freezer section at the grocery store. Get the recipe for Spiderweb Croquembouche RIGHT HERE.

      Halloween place card holders.
      These Skeleton Hand Place Card Holders were SO FUN to craft using foam pumpkins and skeletal swizzle sticks. They’re not hard to make and there’s a free editable template for the black floral place cards. You can find that tutorial on HGTV.com RIGHT HERE.

      Sparkling sweets.
      I made these Tipsy, Glitzy Chocolate-Covered Strawberries for a New Year’s treat for HGTV.com many years ago. But I felt they’d work perfectly as a gilded treat for this party! So here they are again. Get the recipe for Chocolate-Covered Strawberries and Champagne RIGHT HERE.

      Something to sip.
      Shimmery Scary Cherry Mocktail (or Cocktail) has a secret ingredient that makes it glitter like a magic potion. Find the recipe for Halloween Shimmering Cherry Mocktail RIGHT HERE.

      Creepy crawly wall gallery.
      How fun are these framed glittering specimens? (Honestly, I’m tempted to keep them up as dark academia décor year-round.) It’s not only easy, but thrifty, to make an entire Halloween gallery of wall art using dollar store frames, plastic bugs, and glitter. Get the step-by-step tutorial RIGHT HERE.

      A fancy favor.
      These Fancy Witch Hat Cookies with gilded bands and bat decors make a fun parting gift for guests. And they can be made far ahead of party time because they keep so well air tight. There’s also a free printable tag with a spooky-sweet message – just print and tie on (easy!). Get the recipe and tutorial RIGHT HERE.

      I hope you’ve enjoyed this preview of our party. Again, you can find all the images, recipes, how-to articles, and MUCH more RIGHT HERE on HGTV.com. xo-h
      Related recipe: Four Easy Halloween Treats for HGTV.com

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    • in Recipes

      Pumpkin Snickerdoodle Bars

      ha scritto per te

      These Pumpkin Snickerdoodle Bars are a delightful dessert mashup of the classic cookie and pumpkin spice bars. Baked in a 13×9 pan, this recipe makes plenty for sharing!

      This Pumpkin Snickerdoodle Bar recipe is a fusion of everything I love about fall baking. It takes the classic snickerdoodle cookie, famous for its cinnamon-sugar goodness, and turns it into a quick(er) baking project with an autumn makeover. Pumpkin puree in the batter gives the bars a beautiful golden interior. Pumpkin spice added to crunchy cinnamon-sugar topping adds an extra layer of warmth and flavor. A batch comes together quickly and is baked in a 13×9 inch pan, which means there will be plenty to go around!

      Make the pumpkin batter.
      This is such an easy batter to whip up. Start with an entire cup of melted butter, both white and brown sugars, pumpkin puree, eggs, and vanilla extract. Add ground cinnamon and pumpkin spice and blend well. Add in a little fine grain salt to balance out the flavors.

      Mix in the flour and leaven.
      Next, add flour, cream of tartar, and baking powder. Mix it all up just until the batter is consistent. (I’m not even sure step photos were necessary for this, because it’s SUCH a simple recipe!)

      The finished batter should be fairly thick. I used a hand mixer, but you could easily mix this together by hand with just a spatula.

      Top with sugar and spice mixture.
      The cinnamon-sugar and pumpkin spice mixture is crucial to the snickerdoodle appeal of this dessert. It creates that wonderful crunchy top. Cover the entire surface with the mixture – it will seem like too much sugar, but it bakes up just right.

      You can serve these directly from the baking pan, or plate them if you’re having a special dinner.

      These Pumpkin Snickerdoodle Bars are cakey inside, but deserve to be called bars because of their tight crumb. The interior is soft and the cinnamon-sugar crunch on top is so addictive! Serve them warm with coffee for an afternoon pick-me-up. They keep well stored in an airtight container.
      Related recipe: Pecan Praline Pumpkin Torte

      Pumpkin Snickerdoodle Bars

      Heather Baird

      This is a quick baking project, easily made in about an hour from start to finish. A plateful makes a wonderful edible gift or just a sweet indulgence for yourself. They’re easy to make, absolutely delicious, and they capture the essence of fall in every bite.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 10 minutes minsCook Time 23 minutes minscooling time 30 minutes 30 minutes minsTotal Time 1 hour hr 3 minutes mins

      Course DessertCuisine American

      Servings 18 bars

      Equipment13×9 inch baking pan
      Ingredients  Cinnamon-spice sugar coating5 tablespoons granulated sugar2 teaspoon ground cinnamon1 teaspoon pumpkin pie spicePumpkin snickerdoodle batter1 cup unsalted butter melted and slightly cooled1 cup granulated sugar1 cup light brown sugar packed2 large eggs1 tablespoon vanilla extract1/2 teaspoon fine grain sea salt or other fine grain salt1/2 cup canned pumpkin puree1/2 teaspoon ground cinnamon1/2 teaspoon pumpkin pie spice2 1/2 cups all-purpose flour1 1/2 teaspoons cream of tartar1 teaspoon baking powder
      Instructions Cinnamon-spice sugar coatingCombine the sugar, cinnamon, and pumpkin pie spice in a small bowl.Whisk until the ingredients are well combined; set aside.BatterPreheat the oven to 350°F.Coat a 13×9 inch baking pan with flour-based baking spray, or mist it with cooking spray and line it with parchment paper that overhangs two sides of the pan. Lightly coat the paper with cooking spray.Place the melted butter in a large mixing bowl. Add the granulated sugar, brown sugar, eggs, vanilla extract, and salt. Mix together using a hand mixer on low speed or a whisk.Add the pumpkin, cinnamon, and pumpkin pie spice. Mix again until well blended.Next, add the flour, cream of tartar, and baking powder. Mix until well combined, about 1 minute.Pour the batter into the prepared pan and spread evenly. Top with all of the cinnamon-spice sugar mixture. Use a spatula or your hand to lightly tamp the sugar down.Bake for 20-23 minutes, or until a toothpick tester inserted near the center comes out clean, or with a few moist crumbs attached. The sugar coating will create a crunchy crust, along with some loose granules shifting around on top when the pan is moved. This is normal.Cool in the pan 30 minutes to serve warm, or cool completely for about 1 hour. Serve bars from the pan or transfer squares to a platter (try to keep as much loose sugar on the bars as possible). If using the parchment liner, lift the entire sheet of pumpkin bars from the pan using the overhanging parchment, then cut into squares.Serve slices warm or at room temperature. Squares reheat well in the microwave for 20 seconds. Store the bars in an airtight container at room temperature for up to 3 days.
      NotesThese bars can be made ahead and frozen for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving. 

      Keyword bar recipes, brown sugar, canned pumpkin, canned pumpkin puree, fall desserts, pumpkin pie spice, pumpkin snickerdoodle bars

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    • in Recipes

      Apple Sticky Buns

      ha scritto per te

      Whether you’re craving a comforting fall morning breakfast or a sweet indulgence for dessert, these Apple Sticky Buns have got you covered.

      While we often associate certain ingredients and recipes with specific seasons – such as pumpkin spice for fall and eggnog for winter – some are so delicious that they deserve a place on our tables all year round. Like these Apple Sticky Buns – a warm, sweet yeast pastry that combines tart Granny Smith apples, crunchy pecans, and warm spices.
      Are they perfect right now for fall’s apple harvest? Yes, absolutely! Would I make them for a spring brunch? Also yes! I’m such a fan of this recipe, I plan to revisit it throughout the year. And since it can be prepped ahead and baked fresh the next day, it’s destined for our next family brunch.

      Start with sweet yeast dough.
      I made this on a stand mixer, but you could knead it by hand if you don’t have one. It’s pretty much your basic sweet dough recipe made with quick rising (instant) yeast. Knead the dough 7-10 minutes, either by hand or by mixer fitted with the dough hook. Place the dough in a greased bowl and cover. Let it rise in a warm place until doubled.

      Shred some apples.
      Meanwhile, break down the apples. You’ll need 4 cups, which is about 6 medium or 8 small Granny Smith apples. You can shred them on a box grater, or, like me, you can use the matchstick blade on your mandolin. You don’t even have to remove their skins – the apple peels will cook down well and the pieces are so small you won’t notice they’re there.

      Make the glaze.
      The secret in the ‘sticky’ sauce, which brings even more apple flavor, is apple juice. Combined with brown sugar, it imparts a caramel apple flavor. Put it in a pot and boil until thickened and a little syrupy. Then add another layer of flavor: butter. It’s heaven I tell ya! This sticky bun glaze uses no corn syrup, which is the usual ingredient that makes sticky buns ‘sticky’. Now, I’m not a purist. I don’t mind a little corn syrup in a recipe, but it’s nice when you can get good results without it.

      Reserve 3 tablespoons of the glaze mixture in a small condiment cup; cover and set aside. Then pour the rest of the glaze into a lined 13×9 baking pan and sprinkle with pecans. Set aside while you make the filling and assemble the buns.

      Prep the apple filling.
      Remember those 3 tablespoons of reserved glaze? It goes in the filling, too! So much good stuff in here – apple butter, cinnamon, ginger… Stir it all together until completely mixed. I used my mom’s homemade apple butter in this recipe and it was out of this world delish. No worries if you don’t have homemade – there are several good brands that are ready-made (Smucker’s Cracker Barrel).

      Assemble the apple sticky buns.
      Gently knock down the risen yeast dough and roll it to an approximate 16×12-inch rectangle on a lightly floured surface. Cover the dough with the apple butter mixture, grated apples, and pecans. Leave a small border around the edges so it’s easy to roll up.

      Roll the dough up from a long end, jelly roll style. I always have a little bit of dough that isn’t completely filled on both ends so I very conservatively trim both ends of the roll – and you can too. If you do this you’ll still have plenty enough to cut out all the buns.

      Cut the roll into 12 even slices and lay the slices on top of the sauce/pecan mixture in the pan. We’re almost there!

      Allow the buns to rise until puffy and nearly filling the pan. Look how pretty! (Can unbaked sticky buns be pretty? I think so.)
      Bake them until golden brown on top, then turn them out onto a baking sheet or tray with a lip that is larger than 13×9. Definitely use a pan with an rim, edge, or a lip to catch any of the sticky sauce that runs off the pastry when it’s turned out.

      Once out of the oven, these Apple Sticky Buns are best enjoyed fresh and warm. The aroma alone will draw you in! I couldn’t resist sprinkling a pinch of Maldon flake salt on top of the sticky buns. It’s not mentioned in the recipe, but if you have some on hand you should try it!

      Serve these for a special breakfast or cap off the evening with a satisfying dessert. Believe it or not – these sticky buns aren’t overly sweet! Which makes them a versatile choice for any time of day.
      Related recipe: Giant Sticky Bun

      Apple Sticky Buns

      Heather Baird

      These Apple Sticky Buns are a delectable treat that’s perfect for breakfast, brunch, or dessert. Made with sweet yeast dough, spiced apple butter, grated apples, pecans, and a mouthwatering apple-brown sugar sticky glaze, they’re a guaranteed crowd-pleaser. The best part? You can prep these the day before and bake them fresh right before serving, making them a convenient option for any meal. See recipe notes for make-ahead instructions.

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      Prep Time 1 hour hrCook Time 30 minutes mins2 hours rise time 2 hours hrsTotal Time 3 hours hrs 30 minutes mins

      Course Bread, Breakfast, Brunch, DessertCuisine American

      Servings 12

      EquipmentRolling Pin13×9 inch baking panparchment paperserrated knife
      Ingredients US CustomaryMetric Yeast dough3 cups all-purpose flour1/4 cup granulated sugar2 1/2 teaspoons instant yeast1/2 teaspoon fine grain sea salt3 tablespoons unsalted butter2/3 cup whole milk1 whole eggGlaze3/4 cup apple juice1 cup light brown sugar packed1/4 cup unsalted butter1 cup chopped pecansFilling1 cup apple butter commercially prepared or homemade1 tablespoon cinnamon2 teaspoons ground ginger4 cups unpeeled grated apple about 6 medium Granny Smith1 cup chopped pecans
      Instructions Yeast doughIn the bowl of an electric mixer, whisk together the flour, sugar, yeast and salt. Fit the mixer with the paddle attachment.Place the butter and milk in a small saucepan and cook until the butter melts over medium-high heat. Let cool to 110°F to 115°F. Pour the butter and milk mixture into the flour mixture. Add the egg. Stir together on the lowest speed until a ragged dough forms. Switch to the dough hook attachment and knead until elastic dough forms, about 7 minutes.Place the dough in a greased bowl and turn over to coat all sides of the dough. Spray a piece of plastic wrap with cooking spray and cover the bowl. Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours, more or less depending on your room temperature.GlazeLine a 13×9 inch baking pan with parchment paper.Place the apple juice and brown sugar in a small nonstick saucepan and bring to a boil. Cook until thickened and a little syrupy, about 6 minutes. Add the butter and stir until melted. Remove the saucepan from the heat. Remove three tablespoons of the sauce to a small condiment cup. Pour the rest of the sauce into the lined baking sheet. Sprinkle the sauce with the chopped pecans.FillingIn a medium bowl, stir together the apple butter, cinnamon and ginger.Stir in the reserved 3 tablespoons of sauce.AssemblyGently deflate the yeast dough and turn it out onto a lightly floured surface. Roll the dough out to an approximate 16×12-inch rectangle.Spread the apple butter mixture evenly over the dough leaving about a 1/2 inch plain border around the edge. Top with the shredded apples and then the chopped pecans. Beginning with the long edge closest to you, roll the dough up tightly, jelly roll style. Pinch seams closed to seal. With a serrated knife conservatively trim away any unfilled overlapping dough, (usually 1/2 to 1 inch of dough) on each end of the roll.Again, using the serrated knife, cut the roll into 12 even buns. Place them on top of the sauce/pecan mixture in the prepared pan. Cover the buns with plastic wrap and let rise until doubled, about 1 hour.Meanwhile, preheat the oven to 350°F.Bake the buns until puffed and golden about 30-35 minutes. They should sound hollow when gently tapped. Let the buns cool in the pan 5 minutes.On a large baking sheet or serving tray with a rim, invert the buns onto the serving platter; peel away the parchment paper.Serve the buns warm. They have the best flavor and texture the same day they’re made. See recipe notes for make ahead instructions.
      NotesMake ahead: Prepare the recipe up to the second rise (buns double in the pan). Skip this final rise and cover the buns. Refrigerate overnight. The next day, allow the buns to come to room temperature. Then let the buns rise 1 to 1 1/2 hours before baking.
      Apples: Use a dry apple that’s good for baking, such as Granny Smith. You can prep them ahead of time by grating them on a box grater or a mandolin fitted with the matchstick cutter. Toss the shredded with 1 tablespoon of lemon juice to prevent browning over time. Place in a bowl and store in the refrigerator until ready to use. 
      Source: This recipe was adapted from Canadian Living.

      Keyword apple butter, apple sticky buns, fall brunch, fall dessert recipe, granny smith apples, instant yeast, sweet yeast dough

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