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Ornament Cake

Total Time

Prep: 1 hour Bake: 1 hour + cooling

Makes

16 servings

Ornament Cake Recipe photo by Taste of Home

Ingredients

  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups sugar
  • 6 large eggs, room temperature
  • 3/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 5 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 3 to 4 tablespoons half-and-half cream
  • Dash salt
  • FONDANT:
  • 2 to 4 teaspoons water
  • 4-1/2 cups miniature marshmallows
  • 2 tablespoons plus 1 teaspoon shortening
  • 2-1/4 cups confectioners' sugar
  • Additional confectioners' sugar for dusting
  • Red food coloring paste
  • White nonpareils
  • 1 peanut butter cup

Directions

  1. Preheat oven to 325°. In a large mixing bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking powder and salt; add to creamed mixture and mix well.
  2. Pour into two greased and floured 1-qt. ovenproof bowls. Bake until a toothpick inserted near the center comes out clean, 60-65 minutes. Cool 10 minutes before removing from bowls to wire racks to cool completely.
  3. For frosting, in a small bowl, beat confectioners' sugar and butter until smooth. Add 3 tablespoons cream and salt; beat until light and fluffy, adding an additional tablespoon of cream if needed to achieve desired consistency. Cover and set aside.
  4. Using a serrated knife, level the top (flat side) of each cake. To assemble, place a teaspoon of frosting onto cake plate; place one cake layer, rounded side down onto cake plate. Frost flat side of cake and top with remaining cake later; frost outside of cake, taking care to smooth the frosting as much possible. Refrigerate until frosting is set, 15-20 minutes.
  5. Meanwhile, for fondant, in a large microwave-safe bowl, combine 2 teaspoons water and marshmallows. Microwave on high for 30 seconds; stir. Microwave until completely melted and smooth, stirring every 30 seconds, about 30- 60 seconds longer, adding an additional water if needed. Transfer to the bowl of a stand mixer. Add shortening, beat until melted. Add confectioners' sugar, a little at a time, and beat until combined.
  6. Generously dust counter and hands with additional confectioners' sugar. Turn marshmallow mixture onto counter. Knead until fondant is smooth and pliable, but not sticky, dusting hands and counter again as needed, about 6 minutes. Remove 1/2 cup of the fondant; wrap tightly and set aside. Tint remaining fondant desired shade of red with food coloring paste.
  7. Roll red fondant into a 17-inch circle that is 1/8-in. thick. Carefully roll fondant around rolling pin; unroll fondant over cake, carefully smoothing with hands and spreading to avoid wrinkles. Trim fondant, leaving 1/2-inch around base of cake. Carefully tuck fondant under cake. Roll reserved white fondant to 1/8-in. thickness; cut with assorted snowflake-shaped cookie cutters; reserve scraps and cover. Brush back of snowflakes very lightly with water; adhere to cake, pressing gently. Decorate with nonpareils; let stand until set. Using reserved white fondant, roll to 1/8th-inch. Remove paper liner from peanut butter cup; cover with white fondant. Use blunt edge of knife to create crimped texture. Re-roll remaining white fondant into a rope; attach to top of peanut butter cup to from loop and place on top of cake.

Nutrition Facts

1 piece: 639 calories, 26g fat (15g saturated fat), 128mg cholesterol, 355mg sodium, 98g carbohydrate (82g sugars, 0 fiber), 5g protein.

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