This stunning cake is your best bet for a speedy dessert during the busy holiday season!
Serves 6 to 8
2 to 3 cups whipping cream
1/2 cup confectioners' sugar
1 (8-inch) round butter cake (we used a store-bought berry-swirl butter cake)
prepared cream mixture
4 to 6 pieces crushed candy canes
mint leaves for garnish
1 Whip whipping cream with confectioners sugar. Set aside in chiller until ready to use.
2 Cut cake into 3 layers. Place the bottom layer on a cake plate. Top with 1/3 of the prepared cream mixture. Decorate with candy sprinkles. Top with another layer of cake. Spread half of the remaining cream on top. Decorate again with candy sprinkles. Place top layer and spread the remaining cream. Sprinkle with crushed candy canes and decorate with mint leaves. Refrigerate until ready to serve.
Substitution tip: You can also chiffon cake or prepared cake mix baked in a cake ring mold.
Photography by Kai Huang | Food Preparation by Katherine Jao | Styling by Elaine P. Lim
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