{"id":22623,"date":"2014-12-01T05:00:57","date_gmt":"2014-12-01T10:00:57","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=22623"},"modified":"2021-12-13T10:50:18","modified_gmt":"2021-12-13T15:50:18","slug":"christmas-cupcake-wreath","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2014\/12\/christmas-cupcake-wreath.html","title":{"rendered":"Christmas Cupcake Wreath"},"content":{"rendered":"

Christmas Cupcake Wreath! Learn how to make this pull apart cake that looks just like a wreath with a simple step-by-step tutorial by our contributors, Mary and Brenda Maher of\u00a0Cakegirls<\/a>.<\/p>\n

\"Christmas<\/div>\n

\"Christmas<\/p>\n

Every Christmas season I plan on spending quality time with my sister over homemade hot cocoa, making sugar cookies with my kids, spending a snowy evening window shopping on Michigan Avenue with my husband and creating a fabulous cake to present at my friend of choice’s Christmas party.\u00a0 Every Christmas season, most of this doesn’t happen, I feel like I’m rushing to get things done, scrambling to purchase last minute gifts and much of the season becomes a total stress fest.<\/p>\n

\"Christmas<\/p>\n

Well, this year, I’m letting myself off the hook.\u00a0 I’m crossing a few of those things off my list before I even get started, I’m scaling back and lowering some expectations.\u00a0 I mean, after all, the joy of the Christmas season is really about spending time with friends and family.<\/p>\n

\"Christmas<\/p>\n

So, that’s pretty much why I love this Cupcake Wreath Project.\u00a0 You can use a cake mix and store bought frosting.\u00a0 You can bake ahead and then pull out frozen cupcakes and make this project happen. You can even buy pre-made cupcakes from the grocery store.\u00a0 See where I’m going with this?\u00a0 The leaves can be made a few days ahead as well and the best part about this dessert is that it’s a pull apart cake.\u00a0 Present it on a platter and let your guests disassemble it.\u00a0 No knives, no messy cake servings.\u00a0 Just a stunning, wow your guests, stress free, Christmas dessert.<\/p>\n

\"Christmas<\/p>\n

CHRISTMAS CUPCAKE WREATH<\/strong>
\na tutorial by Cakegirls<\/a><\/p>\n

Supplies:<\/em><\/p>\n

18 Cupcakes Baked in Gold Foil Cupcake Liners<\/a><\/strong>
\n3 Tubs of Store Bought Vanilla Icing
\nWhite Fondant<\/strong><\/a>
\nPink Gel Paste<\/a><\/strong>
\nHolly Leaf Plunger Cutter<\/strong><\/a>
\nGold Gum Balls<\/a><\/strong>
\nHot Pink Sixlet Candies<\/strong><\/a>
\nDecorative Ribbon (Optional)<\/p>\n

 <\/p>\n

ONE OR TWO DAYS AHEAD:<\/strong><\/p>\n

Using the pink gel paste, tint 1 pound of the fondant pale pink.\u00a0 On a rolling surface dusted with powdered sugar, roll out a handful of the pink fondant to 1\/8″ thickness.<\/p>\n

\"Christmas<\/p>\n

Lift the sheet of fondant up and sprinkle a little more sugar underneath and a touch on top and spread it around with the palm of your hand.\u00a0 You want the surface to be dry which will make cutting and stamping the leaves easier.<\/p>\n

\"Christmas<\/p>\n

Use the holly cutter to cut out a leaf, then gently press the plunger down to create a stamped impression.\u00a0 Lift and fully press the plunger to remove the entire leaf.<\/p>\n

\"Christmas<\/p>\n

\"Christmas<\/p>\n

Place bunched up plastic wrap, rolled up pieces of paper towel (or use actual flower former half tubes if you have them on hand) on a sheet tray.\u00a0 Sprinkle the surface with powdered sugar.\u00a0 Place the fondant leaves on the formers and edge of the tray to give them a curved shape.\u00a0 Repeat with various size cutters and the remaining pink fondant until the sheet tray is full.<\/p>\n

\"Christmas<\/p>\n

This wreath will require approximately 80 leaves, but make a few extra for breakage.\u00a0 Let the tray dry overnight.<\/p>\n

\"Christmas<\/p>\n

 <\/p>\n

ON THE DAY OF:<\/strong><\/p>\n

Tint the icing a shade of pink darker than the fondant.\u00a0 Frost the cupcakes with a swirl of icing.<\/p>\n

\"Wow\u00a0\"Christmas<\/p>\n

On a serving platter, place the cupcakes in a ring with 12 on the outside and 6 on the inside.<\/p>\n

\"Christmas<\/p>\n

Place the fondant leaves on the cupcakes facing in different directions to give the wreath texture.<\/p>\n

\"Christmas<\/p>\n

Place the gold gum balls around the wreath where you’d like and then go back and add the hot pink sixlets next.<\/p>\n

\"Christmas<\/p>\n

\"Christmas<\/p>\n

Adorn the cake with a tied ribbon propped at the bottom if you like.<\/p>\n

\"Christmas<\/p>\n

 <\/p>\n

\n

YOU MAY ALSO ENJOY:<\/strong>
\nBirch Log Cake<\/a>
\nWinter Hat Cake<\/a>
\nHolly Gift Box Cake<\/a>
\nIgloo Cake<\/a>
\nChocolate Poinsettia Cake<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Christmas Cupcake Wreath! Learn how to make this pull apart cake that looks just like a wreath with a simple step-by-step tutorial by our contributors, Mary and Brenda Maher of\u00a0Cakegirls. Every Christmas season I plan on spending quality time with my sister over homemade hot cocoa, making sugar cookies with my kids, spending a snowy […]<\/p>\n","protected":false},"author":13,"featured_media":28280,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,260,90,261],"tags":[],"class_list":{"0":"post-22623","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-cakegirls","9":"category-diy","10":"category-diy-plus","11":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/22623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=22623"}],"version-history":[{"count":13,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/22623\/revisions"}],"predecessor-version":[{"id":32914,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/22623\/revisions\/32914"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/28280"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=22623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=22623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=22623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}