Pull-Apart Christmas Wreath Cake

This Pull-Apart Christmas Wreath Cake is super simple but turns out really cute. Perfect for any holiday party, this cake is sure to be a hit!

Pull-Apart Christmas Wreath Cake

Ingredients –
1 C. sugar
1/2 C. butter, melted
2 eggs
2 tsp. vanilla extract
1 1/2 C. flour
2 tsp. baking powder
1/2 C. milk
green frosting
cupcake liners
disposable piping bag
medium star shaped frosting tip
red M&M’s or Sixlets
Wilton green fondant
small holly leaf cookie cutter
rolling pin

Directions –

Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.

Combine the cupcake ingredients, mixing well.

Fill each cupcake tin about 3/4 full with cupcake batter (see photo).

Bake for 20-23 minutes.

Let the cupcakes cool completely.

Once the cupcakes have cooled, take 6 cupcakes and form a wreath (see photo).

Attach the star tip to the piping bag and fill the piping bag with green frosting.

Generously frost each cupcake with green frosting going in a circular motion and overlapping the cupcakes on the side.

Place 3 red candies directly in the middle of every other cupcake (see photo).

Open the fondant and discard the wrapper.

Use the rolling pin to roll the fondant to about 1/8-1/4″ and use the holly cookie cutter to cut the holly leaves out.

Place 3 holly leaves around each set of red candies.

*Recipe makes approximately 16-18 cupcakes. The wreath I made uses 6 cupcakes. You could easily use the batter to make mini cupcakes for a ‘thicker’ holiday wreath.

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Pull-Apart Christmas Wreath Cake

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Ingredients

• 1 C . sugar
• 1/2 C . butter, melted
• 2 eggs
• 2 tsp . vanilla extract
• 1 1/2 C . flour
• 2 tsp . baking powder
• 1/2 C . milk
• green frosting
• cupcake liners
• disposable piping bag
• medium star shaped frosting tip
• red M&M's or Sixlets
• Wilton green fondant
• small holly leaf cookie cutter
• rolling pin

Instructions

1. Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.
2. Combine the cupcake ingredients, mixing well.
3. Fill each cupcake tin about 3/4 full with cupcake batter (see photo).
4. Bake for 20-23 minutes.
5. Let the cupcakes cool completely.
6. Once the cupcakes have cooled, take 6 cupcakes and form a wreath (see photo).
7. Attach the star tip to the piping bag and fill the piping bag with green frosting.
8. Generously frost each cupcake with green frosting going in a circular motion and overlapping the cupcakes on the side.
9. Place 3 red candies directly in the middle of every other cupcake (see photo).
10. Open the fondant and discard the wrapper.
11. Use the rolling pin to roll the fondant to about 1/8-1/4" and use the holly cookie cutter to cut the holly leaves out.
12. Place 3 holly leaves around each set of red candies.
13. *Recipe makes approximately 16-18 cupcakes. The wreath I made uses 6 cupcakes. You could easily use the batter to make mini cupcakes for a 'thicker' holiday wreath.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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