I posted a sneak peek of this modern Christmas cake on Instagram with the caption, “Working on a Christmas cake for the cool kids.” I wasn’t kidding. This cake is the coolest. (If I do ever so humbly say so myself.) I can’t stop looking at it. I’m gaga for the bright colors, clean lines, and simple shapes. *Insert heart eyes emoji here.*
Oh and P.S. the candy circle wreath costs like $3 to make. I know. It just got even cooler. Use the circles to top off a scratch-baked creation of your own or to customize a buttercream beauty from the bakery.
The idea for this modern Christmas cake came to me as I was working on a post for The Cake Blog, candy snowflakes. Head on over there to find more detailed instructions on how to release hard candy from shaped cutters. While you’re there, check out tons more Christmas and holiday tutorials from myself and the other Cake Blog contributors.
Modern Christmas Cake
All of the supplies needed for this post can be found at the supermarket, craft store, or online through my affiliate links below.
- Buttercream iced cake coated with a dusting of sanding sugar
- Hard candy (like Jolly Ranchers and Lifesavers)
- Circle cookie cutters
- Pan spray
- Silicone baking mat or parchment paper
- Piping gel (Optional. Find my recipe on the Craftsy blog.)
Position a rack in the center of the oven and heat the oven to 350°F.
Thoroughly coat the insides of the circle cookie cutters with pan spray. Tap the cutters on a paper towel to remove any excess grease.
Line a cookie sheet with a silicone baking mat or parchment paper. Place the greased cutters on the mat and fill them with pieces of unwrapped candy. Put the tray in the oven for 8-9 minutes, or until the candy has completely melted. Set the tray on a rack to cool until the candy is still a little warm, but the cutters are cool to the touch, about 10 minutes.
Clean up the edges of the circles by snapping away any excess candy off the bottom of the cutter. Push the candy circles out through the bottom of the cutters. Give the cutters a gentle squeeze if the candy needs help releasing from the sides.
Arrange the large circles around the top edge of your cake. Stick them to the cake using extra buttercream.
Adhere the layer of small circles on top of the larger ones using piping gel. Using buttercream would ruin the transparent, shimmery effect. Piping gel is sticky, dries quickly, and most importantly – clear. Brush or smear a thin layer of piping gel onto the back of a circle to help it stick.
Get my piping gel recipe on the Craftsy Blog.
Use candy circles right away or store them between layers of parchment paper in an airtight container until the candy’s expiration date. I can’t get over how pretty this cake is! It seriously might be my new fave. Simple, clean, bright, and could not be easier to make. Everything you want a holiday cake to be!
Merry Christmas and the happiest of holidays from my family to yours! <3
Dora B Melton says
Hi Erin, I love your winter cake with the snowflakes. I’m going to make some. Also I look forward to any candy class you have.
Erin Gardner says
Thanks so much! I have a class on making chocolate flowers that might interest you if you’re into candy. 🙂 You can find a link to the class AND a coupon code for 50% off the full price of the class on my classes page here: http://erinbakes.com/classes/