Baking date: December 21 (and, unfortunately, 22), 2017
Each year, the women in my husband’s family gather to celebrate the holidays on one Saturday in December. It is a lovely afternoon of lunch and laughter, followed by desserts. I always offer to bring the host a dessert.
This year I planned on making a tri-colored (red velvet and white cake, halved, with one half dyed moss green) Christmas bundt cake. The recipe is super easy – with the cake coming from two box mixes and the frosting from one can that you separate and color. You also get 6 cupcakes out of the deal since you can’t include all the batter in the bundt pan. In fact, I’ve made this cake in white, light blue and royal blue (winter-themed), black, orange and purple (Halloween), and pastel pink, yellow and purple (Easter).
I had made the cake on Thursday evening. My husband and I were going Christmas shopping Friday morning, and when we returned in the evening I was going to add the frosting and turn the cupcakes into Santa hats.
And then our son Nick called us while we were out and said “so…um…that cake you had on the island? Well, Jake took a bite out of it. A big bite.” He texted us this picture:
So, on our way home, we stopped and picked up two more boxes of cake mix so I could start all over again. To make it easier on myself, I also picked up some pre-dyed red icing.
Here is how I “saved” the canine-sampled cake … and fed it to my husband and boys. The offending section was cut out and thrown away:
Here the two cakes are side by side:
Here’s the party-worthy, non-canine sampled version. On top, I sprinkled holiday pearls.
And the Santa hat cupcakes turned out just fine. I piped on the red hat portion first, and added ruby red pearlized sugar sprinkles. Once that had set, I piped on the base of the hat and the pom on top in white, and added white sparkling sugar sprinkles on that.
Even though it was double the effort, the time spent with family was worth it!