Family Tree Cake Recipes

Steps:

• Heat oven to 350°F. Grease bottom only of 15x10x1-inch pan with shortening. Make cake mix as directed on box using water, oil and eggs. Spread batter in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 45 minutes.
• Spread vanilla frosting on top of cake. With toothpick, draw tree trunk on bottom 1/3 of cake. With chocolate frosting, fill in trunk and branches, using tines of fork to create bark on tree. Place candy leaves over top 2/3 of cake, leaving space between leaves.
• With sharp knife, cut small slit in side of each gumdrop half. Insert one end of paper leaf in slit; place on cake.

Steps:

• Make the dulce de leche buttercream: In a large bowl, cream together the butter and dulce de leche with an electric hand mixer on medium speed until smooth and creamy, about 2 minutes. Sift in the powdered sugar and salt and mix until the frosting is smooth and thick, about 3 minutes.
• Frost the cakes: Scoop 1 cup of buttercream onto 1 chocolate cake round and spread evenly across the top. Place the second cake round on top, pressing down gently to secure. Spread another cup buttercream evenly over the top and sides to create a crumb coat. Cover and set the remaining buttercream aside until ready to decorate. Refrigerate the cake until ready to decorate.
• Make the meringue mushrooms: Preheat the oven to 225°F (105°C). Line a baking sheet with parchment paper.
• Add the egg whites to a heat-safe bowl. Using a hand mixer, whip on medium speed until frothy, about 2 minutes. Add the salt and cream of tartar and beat just to incorporate.
• Add the sugar and water to a saute pan and stir to combine. Turn the heat to medium-high heat and cook without stirring until the syrup creates bubbles that are the size of quarters and the temperature reaches 248°F (120°C).
• With the hand mixer running on medium speed, carefully pour the hot sugar syrup into the egg white mixture, resting the pan on the edge of the bowl and aiming the syrup to hit the side of the bowl so it does not splash against the beaters. Whip the mixture until stiff peaks form, about 3 minutes. Add the vanilla and beat on medium-low speed until just combined. Transfer the meringue into a piping bag fitted with a ½-inch (1.24 cm) round tip.
• To make the mushroom caps, hold the piping bag upright and squeeze the meringue firmly onto half of the prepared baking sheet into disc shapes ranging from ½ inch (1.24 cm) to 1½ (3.81 cm) inches in diameter, leaving at least ½ inch (1.24 cm) of space between each cap. You should use about ⅔ of the meringue. Dip your finger in water and smooth the top of each cap. Your fingers will create natural dimples and watermarks to mimic the look of mushrooms caps.
• To make the mushroom stems, hold the piping bag upright and squeeze the remaining meringue firmly onto the other half of the baking sheet in ½-inch and 1-inch long pieces, leaving at least ½ inch of space between each stem. The number of stems should match the number of caps.
• Bake the meringue mushrooms for about 3 hours, until the caps and stems feel dry to the touch and are light beige in color. Remove from the oven and let the meringues cool completely.
• Lightly dust the mushroom caps with the cocoa powder, then use a pastry brush to brush the cocoa powder into the caps until they are a rustic brown color.
• Spread a bit of melted dark chocolate on the bottom of a mushroom cap, then press the cap onto the top of a stem. Repeat to assemble the remaining mushrooms, then cover with plastic wrap and refrigerate to set completely, about 10 minutes.
• Make the chocolate bark: Add the heavy cream to a small stainless steel pot and bring to a boil over medium-high heat.
• Add the chocolate chips to a medium heatproof bowl. Pour the warm cream over the chocolate and stir until melted completely. Let the ganache cool to room temperature, about 1 hour; it should be thick and have the texture of frosting. Once cool, add ⅓ of the ganache to a piping bag fitted with a ½-inch round tip and the remaining ganache to a piping bag fitted with a 1-inch round tip.
• Make the edible moss: Pulse the pistachios and matcha powder in a food processor until coarsely ground, being careful not to process into a paste. Set aside until ready to decorate.
• Make the buttercream flowers: Divide the buttercream frosting evenly between 5 medium bowls. Add the violet, pink, yellow, avocado, and mauve food coloring to each bowl and stir until well combined. Transfer each color frosting to a separate piping bag fitted with tips to pipe flowers and leaves. Set aside until ready to decorate.
• Assemble the cake: Spread the remaining dulce de leche buttercream over the top of the cake. Using the bag with the ½-inch tip, pipe the ganache in a swirl on top of the cake, starting from the center and working toward the outer edge. Use a fork to swirl the ganache and buttercream together to make the top of the tree stump.
• Using the bag with the 1-inch tip, pipe the remaining ganache onto the sides of the cake and spread to coat completely. Use a fork to draw lines vertically up the sides of the cake for the tree bark.
• Place mounds of edible moss on top of and around the cake, then place the mushrooms around the moss.
• Use the colored frostings to pipe leaves and flowers around the cake.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift flour, baking soda, cinnamon, and salt together in a bowl. Set aside.
• Mix sugar, egg, and oil together in another bowl. Stir in the flour mixture just until combined; fold in apple, walnuts, and raisins.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.