Christmas Cake

Christmas Cake


  • Baking spray

  • 1 box white cake mix

  • 1 teaspoon almond extract

  • 1 teaspoon coconut extract

  • 1 teaspoon vanilla extract

  • Concentrated food-coloring paste

  • 2 containers whipped white frosting divided, 12 ounces each

  • 1 package ready-to-use white fondant 24 ounces

  • Red M&Ms


  1. Preheat oven to 350 ̊F. Coat two 8-inch square baking pans with baking spray.

  2. In a large bowl, prepare cake mix according to package directions. Stir in all extracts. Divide batter between baking pans and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

  3. In a large bowl, with an electric mixer, gradually beat about 1⁄4 teaspoon food-coloring paste into 1 1⁄2 containers frosting, stirring to achieve shade of your choice.

  4. Place a cake layer on a platter. Spread with remaining half container of frosting. Top with second layer. Spread tinted frosting over top and sides of cake.

  5. On parchment paper, roll fondant to 1∕8-inch thickness. Using a 1 1⁄2-inch Christmas tree–shaped cutter, cut 12 fondant trees. Press fondant trees into sides of cake. Decorate tops of the trees and the top of the cake with either green or red M&Ms.

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