With its delectable chocolate buttercream icing and show-stopping splendor, the Best Tree Stump Cake dish is a definite show-stopper. It’s ideal for Christmas, any holiday, or a party with a woods theme.
Tree Stump Cake Ingredients
- 2 cups – all-purpose flour
- ½ tsp. – baking soda
- 1 tsp. – baking powder
- ¼ tsp. – sea salt
- 8 large – eggs (I used home raised chicken eggs)
- 1 ½ cup – granulated sugar
- 1 tsp. – vanilla extract
- 1 cup – buttermilk
Tree Stump Cake Frosting Ingredients
- Chocolate ganache – (6 oz. – Hershey chocolate bar + ¼ cup – whole milk)
- 12 oz – unsalted butter
- 8 oz. – cream cheese
- ½ tsp. – sea salt
- ½ tsp. – vanilla extract
- ½ cup – cocoa or cacao powder
- 3 cup – powdered sugar
Tree Stump Cake Decor
- Pine Tree stems
- Frosted Cranberries
How to Make Tree Stump Cake Batter
- Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, grease and line a 16×22 inch baking sheet.
- Combine flour, baking soda, baking powder, and sea salt in a medium mixing basin.
- On high, whisk together the eggs and sugar for 5 minutes, or until light, fluffy, and pale yellow in color. Reduce the mixer’s speed to medium/low and add the buttermilk and vanilla extract. Mix for a minute to ensure that all of the ingredients are thoroughly combined. The batter will be a touch thin, which is exactly what you want.
- Remove the bowl from the mixer stand and gradually stir in 12 cup of the dry ingredients (flour, baking soda, baking powder, and sea salt) into the egg mixture. Gently fold in the dry ingredients one at a time with a hand whisk, avoiding deflating air pockets as much as possible.
Tree Stump Cake Baking Instructions
- Place the batter on the parchment-lined 16×22-inch baking sheet that had been oiled previously.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and bake for 15 minutes.
- Remove the baking sheet from the oven. Allow the cake sponge to cool for 10 minutes on the baking sheet before moving it to a wire rack to cool completely.
- Make a second batch of sheet cake sponge with the same ingredients as the first.
- Before icing, let both sheet cake sponges cool fully.
Tree Stump Cake Frosting Instructions
- Make the icing while the cake sponges are cooling.
- Before continuing with the remainder of the frosting instructions, create the chocolate ganache (my favorite NO FAIL recipe) and let it cool fully.
- Begin by creaming softened butter until it is smooth and creamy. Add the softened cream cheese and continue to beat until everything is properly mixed.
- Then, for about a minute, add the cooled chocolate ganache and stir until fully blended. Halfway through, scrape the cream off the sides of the mixer bowl.
- Mix in the cocoa powder, then half a cup at a time, add the powdered sugar. Increase the mixer speed to high and beat for a minute until the powdered sugar is fully incorporated in.
NOTE: This full batch of icing is exclusively for the cake’s insides. After the cake has set for at least 4 hours, or overnight, you will need to create another batch of this frosting recipe to garnish the top and edges of the cake.
Assembling the Tree Stump Cake
- Before icing your two 14×20 cake sponge sheets, make sure they are absolutely cold.
- To make four 7×20 inch cake sponges, cut each sheet cake sponge in half vertically (even though the photo below is showing just one sheet).
- Add 4 scoops of icing to each of the 4 sponge cake strips using a half-cup ice cream scoop. (Yes, it’s a four-to-four ratio!) Stay away from the diabetics…)
- Spread the icing equally over all four strips of cake sponges using a cake spatula. (The image below only shows one sheet of cake sponge; for the second sheet, repeat the icing instructions.)
- This is a difficult yet crucial step. Begin rolling the first strip in the same manner as a typical cake roll. Roll the sponge firmly while keeping an eye on the cake sponges to prevent them from breaking. As soon as the preceding strip is finished, add the next one by aligning up the short sides next to each other.
- Use the parchment paper to help keep the roll together throughout the rolling process and prevent it from unraveling. As one continuous long roll, use all four strips of sheet cake sponges. Leave the parchment paper on the last strip when rolling it up, then wrap extra strips of parchment paper (the ones you used to bake the cakes) around the whole circumference to keep the cake in place.
- Return the cake log to its upright position. While you tie the parchment sheets together by taping a long strip of 2″ wide clear scotch tape over the parchment paper all the way around the cake, you’ll need an aid to keep both ends of the parchment paper firmly around the cake.
- Use up any leftover frosting (typically a cup or two) by spreading it over the top of the cake. The cake should then be refrigerated for 4 hours or overnight (my preference).
- Make the Frosted Cranberries the night before to allow them to dry and be ready to use the next day to decorate the cake.
How to Decorate the Tree Strum Cake
- Cut the transparent tape and take the parchment paper off the cake after the icing is finished. At this stage, the cake should be set, solid, and sturdy. It’s all set to be adorned.
- On top of the cake, spread approximately a cup and a half of the remaining frosting. It should be uniformly distributed. Then make the swirl design with a cake spatula.
- Fill a piping bag with chocolate buttercream using a Wilton 1M attachment. To begin, pipe rose shapes all over the cake at random intervals. Then pipe vertical cream strips along the edge of the case, starting at the bottom and working up to the top, to imitate the tree’s bark.
- Fresh pine tree stems and frosted cranberries can be used to decorate the cake. You may also use meringue mushrooms (made with this meringue biscuits recipe) to garnish the cake.
- Put the cake back in the fridge for a few more hours.
- Sprinkle powdered sugar on top of the cake just before serving to make it look like snow.
Source: Valyas Taste Of HomeDon’t miss interesting posts on Onnewslive