Winter Forest Cake

Winter Forest Cake – Candy Coated Culinista

A four layered cake that is a wonderful addition to the Christmas and holiday season gatherings.

Yield/Serving: 4 – 6” cakes
Prep Time: 45 min.
Cook Time: 35-45 min. per cake
Difficulty level is: Medium

Ingredients
Vanilla Cake

• ¾ cups unsalted butter, softened
• 1 cup granulated sugar
• Egg whites from 5 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all purpose flour
• 1 1/8 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• ¾ cups 2% milk
Gingerbread Cake
• 1 1/8 cups all purpose flour
• 1/3 cup packed golden brown sugar
• 1 1/8 tsp ground ginger
• ¾ tsp baking soda
• ½ tsp five spice
• ½ tsp ground clove
• ½ tsp ground nutmeg
• ¾ tsp cinnamon
• 1 large egg beaten
• 1/3 cup canola oil
• 2 tbsp fancy molasses
• 1/3 cups hot water
Funfetti Cake
• 4 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg white
• 2/3 cups all purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 1/3 cup + 1 tbsp 2% milk
• 1 ½ tbsp blue sprinkles
• 1 ½ tbsp. white sprinkles
Simple Syrup
• 4 tbsp water
• 4 tbsp granulated sugar
Frosting
• 1 ½ cups butter, at room temperature
• 2 ½ cups confectioners’ sugar
• 3 tbsp milk, more if needed
• Blue food colouring
Decorations
• Pocky, chocolate covered flavour (red box)
• Teal melting chocolates
• Blue melting chocolates
• White melting chocolates
• Snowflake sprinkles
• Blue sprinkles
• Blue, silver & white non-pareils
• Blue sanding sugar

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Pour into two pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
9. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely on a wire rack.
Gingerbread Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat flour, brown sugar, ginger, baking soda, five spice, clove, nutmeg, cinnamon and salt.
5. Whisk in eggs, oil and molasses.
6. Slowly add in water until just combined.
7. Pour into one pan and smooth smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
8. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
9. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
10. Let cool completely on a wire rack.
Funfetti Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of one pan.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg white and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder and salt.
7. Pour into butter mixture until just combined and then add milk and mix.
8. Fold in sprinkles by hand.
9. Pour batter into one pan and bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely on a wire rack.
Buttercream Frosting
1. Using a stand mixer with the paddle attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and finally food colouring and combine until well incorporated.
Tree Decorations
1. Place wax paper on a cookie tray and set aside.
2. In the meantime melt various coloured molding chocolates in microwave safe bowls melting each colour separately in 30 second intervals in the microwave until melted.
3. Once chocolate has slightly cooled pour in a piping bag.
4. Place Pocky sticks onto wax paper and pipe trees out and place decorations on top and then place in the fridge to set up.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Apply simple syrup to each layer of the cake and let absorb.
3. Smear a little frosting on the silver disc so cake doesn’t move.
4. Place first vanilla layer on the bottom layer and spread some buttercream frosting over top.
5. Then place funfetti layer over and spread buttercream frosting over top.
6. Place gingerbread layer over and spread buttercream frosting over top.
7. Top with final layer of vanilla cake and spread buttercream frosting over top and sides.
8. Place in fridge to let the crumb coat firm up some.
9. When crumb coat is firm using an offset spatula frost the cake.
10. Apply sanding sugar to the cake.
11. Remove trees from the fridge and place in the top of the cake from the middle going back.
12. Add the snowflake decorations.
13. Place bake in fridge to firm up.
14. Remove from fridge 30 minutes to an hour before serving.
15. Serve and enjoy.

Please Enjoy

My thoughts
This was my first cake at 4 layers and I was so happy with how it turned out. I will say one more layer would require wooden dowels placed inside the cake no matter the size of the cake. I spent a lot of time insuring my crumb coat firmed up and applying the final coat properly. If found applying the sanding sugar a little tricky; but for my first attempt I get the hang of it eventually. Cutting into the cake and seeing perfect layers with frosting in between was a wonderful treat. The cake was moist with three different flavoured cakes there is something here for anyone.

Winter Forest Cake – Candy Coated Culinista

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