Pull-Apart Christmas Wreath Cake
. vanilla extract
. baking powder
disposable piping bag
medium star shaped frosting tip
red M&M's or Sixlets
Wilton green fondant
small holly leaf cookie cutter
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.
Recipe courtesy of https://www.frugalmomeh.com