Today’s cake design is a beautiful option for Christmas parties. The festive colors and dimension of the ornaments makes it a stand-out centerpiece for the dessert table!
With Christmas just around the corner, we are in full holiday mode around here! I don’t think we’ve ever made a cake featuring ornaments, at least I don’t think that we have! So, today is the day ;0)
I love this design for it’s uniqueness and simplicity, but also because it gives me an excuse to use my silicone half ball molds! I’ve used this set of molds for other cake projects as well and we always love the results! (Chocolate Spheres Cake and Ghost with Balloons Cake)
*As a side note, you could also create and dry flat circle cut outs from fondant (with a little tylose) to create cute and colorful ornaments if you don’t have a silicone mold like the one that we used. It will be a different look, but still very cute! (We did a similar idea with stars in this baby shower cake!)
Enjoy the tutorial! If you give this cake a try, we would love to see your work in the comments!
Also, don’t miss our roundup of favorite Christmas and Winter Cake Designs and Recipes!
For this tutorial, we made a double barrel cake using four 6 inch cake layers, a cake board cut down to the size of the cake on the bottom, a cake board cut slightly smaller than the cake for the middle, and four bubble tea straws for support as we demonstrated at the beginning of the video. You’ll need to use your cake base of choice, whether a few stacked (wrapped) cake boards, a small cake drum, or pedestal.
Buttercream- We used our Classic Vanilla Buttercream recipe (our Fluffy Vanilla Recipe would be good for this also)
Candy Coating- We used candy melts since we made red and green ornaments. These can be a little tricky to melt– if it is too thick, you can stir in a small amount of shortening. Try not to overheat in the microwave–just melt in small increments. (I probably used about ¼ cup of each color). ***Instead of pre-colored candy melts, you can tint your candy coating yourself but it will need to be oil based candy coloring gel so that the chocolate won’t become too thick or seize.
Silicone Mold– (affiliate)
Small flat brush or spatula to spread chocolate
Piping gel or edible glue of choice. (You can also mix a little warm water with tylose powder to make a glue)
Piping Tip: Small round tip 3 or similar size for piping strands of buttercream as well as bead border, leaf tip 352
Coloring gel: Electric green (strands and bows), Holly Leaves are a mixture of Wilton Leaf Green and Avocado Green
If you aren’t comfortable with piping the buttercream strands, you can also extrude fondant and apply to a chilled buttercream cake (so that you can move things around as needed).
Chill the ornaments just before handling so that they will be less fragile.