Glittery Gift Cake
Submitted by Kazzy
Christmas gift-box cake decorated with homemade red ribbon and holly leaves made from melted vanilla chips and corn syrup, dusted with edible glitter. A centerpiece-worthy holiday showstopper.
YIELD
1 CakePREP
30 minCOOK
30 minREADY
1 hrsThis is a showpiece holiday cake made to look like a wrapped present, complete with a glossy red ribbon, a floppy bow, and bright green holly leaves tucked alongside. The decoration is what takes it from ordinary to memorable, and the trick is a simple candy-clay made from vanilla chips (or candy coating) melted with corn syrup.
After a quick chill, the mixture kneads into a pliable, rollable dough that behaves like edible fondant but tastes better. Tint three-quarters red for the ribbon and bow; the rest goes green for holly leaves cut with a small cookie cutter and scored with a knife to suggest veins.
The cake itself can be any 13×9-inch recipe or boxed mix. The magic is all in the finish.
Edible glitter on the ribbon and leaves is what earns the ‘glittery’ in the name.
Kitchen Tips
- Chill the candy mixture for the full 15 to 20 minutes. Warm candy clay won’t hold ribbon shapes and the strips slump off the sides of the cake.
- Dust your work surface with powdered sugar (never flour) when rolling; flour leaves a chalky taste.
- Cut ribbon strips with a pastry wheel for pretty crimped edges, or a knife for clean modern lines.
- Frost the cake fully before adding ribbons. Frosting acts as glue for the candy clay.
Variations
- Swap red and green for any color combo: pink and gold for a birthday, blue and silver for Hanukkah.
- Use a flavored extract (almond, peppermint, orange) in the candy clay for a hint of aroma.
- Add edible pearls or silver dragees along the ribbon for extra sparkle.
Ingredients
Directions
Grease 13×9 inch pan; line with waxed paper andamp; grease again.
Prepare cake as directed in recipe or according to pack directions.
Cool slightly; carefully remove cake from pan. Remove waxed paper from cake; cool completely.
Invert cake onto large tray or foil covered cardboard.
Frost sides andamp; top. To prepare ribbons andamp; bow, in small saucepan combine vanilla chips andamp; corn syrup.
Melt over low heat until mixture is smooth, stirring constantly.
Refrigerate 15 to 20 minutes or until mixture is firm enough to knead. Knead until smooth.
Divide mixture into 2 parts, making ¼ andamp; ¾ portions.
Knead a few drops of green food coloring into ¼ of mixture. Wrap in plastic wrap. Knead a few drops red food coloring into ¾ of mixture.
Place red mixture between 2 sheets of parchment paper or on surface sprinkled lightly with powdered sugar; roll out mixture into 16*6 inch rectangle.
With knife or pastry wheel, cut lengthwise into ¾ inch strips. Place strips on cake to resemble ribbon on a package; fold additional strips to form bow.
Roll out green mixture as directed about to ⅛ inch thickness.
Using holly leaf cutter, cut out 8 leaves. Score veins with tip of knife.
Tuck leaves around bow for garnish. Sprinkle ribbon andamp; leaves with edible glitter.
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