"Gingerbread" Cake Christmas Tree Centerpiece
(downloadable star templates for the cake are attached below)
Mix up the cake mix according to the instructions on the box. Pour into a greased baking sheet with sides (my baking sheets measure 10 1/2 x 16 12 with 1-inch high sides, so you will need to use one at least this big in order to have enough surface to cut all the stars; you could use a slightly bigger one, but not too much bigger) and bake at 350 until a toothpick comes out clean. Cool.
Cut out the star templates and lay them out on the cake as demonstrated. Secure with straight pins if needed. Use a sharp, non-serrated knife to carefully cut along the outline of each star.
Starting with Star #1, carefully remove the excess cake from around the star, then use a wide spatula to pick up the star and place it on a cake board or cake pedestal. Repeat with the remaining stars, stacking them largest to smallest (1-6). Place the wooden skewer straight down the center of the cakes (to keep it from toppling while you decorate it) and trim the end of the skewer with wire cutters.
Drizzle the cake with royal icing, and decorate with candy and cookies before the icing sets. The presents around the bottom are cookies that I decorated, as well as the angels at the top, which are held in place with royal icing.
Sprinkle coconut around the base of the cake and then generously dust everything with powdered sugar. Set aside to dry - the icing and cake will become dry and hard within about 24 hours.
Recipe and Design by Curly Girl Kitchen