RECIPE BOX: Christmas expectations

This time of year, the magic takes over through sparkling lights, nativities, hot chocolate, and movies by the fire. We fill ourselves with high expectations for the season, dreaming of tables full of family all laughing and sharing sweet memories. 

We scribble down to do lists, trying to pack all the magic into a few short weeks. Shopping, wrapping, decorating, baking, caroling, cleaning, parties, Santa, and the long list rolls on. It’s almost as if we feel we have to do it all in order to make Christmas happen. 

Christmas isn’t found in the to-do lists, the tree, or even the gifts. It’s found in our hearts. Someone will be missing from the table, gifts will go un-purchased, and memories won’t all be fond. Christmas is found in the expectations you set for yourself and your family. Gear up for a real Christmas, where joys are found in the small moments and treasures are wrapped in time. 

Enjoy the Hallmark movies, but don’t expect the plots to unfold in your life, as the fictional stories play out on the screen. Limit your social media intake, it plays a game with your feelings. Remember, people most often only post the best parts of their lives, not allowing the real and raw to be exposed. Take comments with a grain of salt. Find your Christmas in the everyday moments. 

This week I am sharing a Little Debbie Christmas Cake copycat recipe. They are certainly quickly picked up in a box at the store, but if you’re up for a challenge, a homemade version is certain to tickle the tastebuds. Things aren’t always as easy as they look. Creating the perfect Christmas is impossible, but having a special Christmas season is a choice, and it’s yours!  Contact Ashley at ashley@tippgazette.com.

Christmas Tree Cakes 

Ingredients

Cake:

·         1 box vanilla (or yellow) cake mix

·         Ingredients listed on the box (3 eggs, 1 cup water, 1/4 cup oil)

Filling:

·         1 cup heavy whipping cream

·         1/3 cup powdered sugar

·         1 teaspoon vanilla extract

·         1/3 cup marshmallow fluff

Decoration:

·         16 oz. white candy coating or almond bark

·         2 Tablespoons shortening

·         Storebought red icing

·         Green sprinkles or green sanding sugar

Instructions

·         Grease two 12×17-inch rimmed sheet pans with baking spray, and line the bottom with parchment paper.

·         Preheat the oven to 350 F.

·         Prepare the cake mix according to the package directions.

·         Divide the cake mixture evenly between the pans, smooth the top, and bake for about 10 minutes or until it springs back in the center to the touch. Cool completely in the pans.

·         To make the filling, beat whipped cream, powdered sugar, and vanilla extract until soft peaks form; add marshmallow fluff and continue beating until stiff peaks form.

·         Spread the filling in a thin layer onto one cake layer. Invert the second cake layer from the pan on top of the filling and peel off the paper.

·         Chill in the fridge for 2-3 hours or preferably overnight.

·         When the cake is cooled and set, using a 3 or 4 inch cookie cutter cut out the trees and arrange them on a tray. Use a knife or icing spatula to smooth the whipped cream along the sides of the cakes.

·         Freeze for at least 60-90 minutes before coating.

·         When ready to decorate the trees, melt candy coating or almond bark according to a package’s directions and stir in shortening to thin it out.

·         Line a tray with parchment paper and remove the cakes from the freezer. Dip each cake into candy coating using two forks to flip and lift the cakes. Tap the fork on the edge of the bowl a few times to release excess coating, then place it onto a parchment-lined tray. Do this very gently because the cakes might crumble and fall apart.

·         Sprinkle each tree with green sprinkles while the coating is still wet. It will harden quickly because the cakes are cold.

·         Finally, decorate with red icing.