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10M Cakes, Oregon City, OR (2025)

01/01/2025

Snowflake Holiday Sugar Cookies with Royal Icing and Berry Design ❄️🍪🎄

Ingredients

For the Cookies:
2 ½ cups (315g) all-purpose flour
1 cup (225g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
½ teaspoon salt
For the Royal Icing:
4 cups (500g) powdered sugar
3 tablespoons meringue powder
6 tablespoons water (adjust for desired consistency)
Gel food coloring (red and brown)
Instructions
1. Prepare the Cookie Dough:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract (if using), and beat until fully combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 1 hour or until firm.
2. Roll and Cut the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one portion of the chilled dough to about ¼-inch thickness.
Use a snowflake-shaped cookie cutter to cut out the cookies and place them onto the prepared baking sheet.
Bake for 8-10 minutes or until the edges are just beginning to turn golden. Allow the cookies to cool completely on a wire rack before decorating.
3. Prepare the Royal Icing:
In a large mixing bowl, combine the powdered sugar and meringue powder. Gradually add the water, a tablespoon at a time, until the icing reaches a smooth and spreadable consistency (for outlining the cookies). For flooding (filling in the designs), add a little more water to achieve a thinner consistency.
Divide the icing into separate bowls, one for each color you plan to use. Add a few drops of red gel food coloring to one bowl and brown to the other, mixing until the desired colors are achieved.
4. Decorate the Cookies:
Use the red royal icing to outline the edges of the snowflake cookies. Once the edges have set, flood the inner part of the cookies with the thinned royal icing to fill the design.
Use the brown icing to pipe delicate berry designs on top of the cookies, such as tiny dots or little clusters of berries in the center of the snowflakes.
Allow the cookies to dry completely, about 4-6 hours, before storing or serving.

01/01/2025

Cherry Spark Blast 💥🍒
A bold explosion of cherry flavor that’s as dazzling as a night under the fireworks.

Ingredients:

2 oz cherry juice
1 oz soda water
1 oz vanilla syrup
Cherry lollipops
Popping candy
Ribbon candy

Instructions:

🍒 Cherry Fusion: Combine cherry juice, soda water, and vanilla syrup in your magic glass.
🎆 Sparkling Garnish: Top with cherry lollipops, popping candy, and a festive ribbon candy.

01/01/2025

Velvety Red Holiday Tree Cookies 🎄✨

Ingredients:

Cookie Base:
2 ½ cups all-purpose flour 🌾
½ teaspoon baking powder 🍰
¼ teaspoon salt 🧂
¾ cup unsalted butter, softened 🧈
¾ cup granulated sugar 🍬
1 large egg 🥚
2 teaspoons vanilla extract 🍦
Royal Icing:
4 cups powdered sugar, sifted 🍚
3 tablespoons meringue powder 🍪
5-6 tablespoons water (adjust for consistency) 💧
Gel food coloring: Red (for the tree) 🍒
Decoration:
Edible red glitter ✨
Gold edible pearls 🌟
Edible gold star toppers (or royal icing stars) ⭐
Instructions:
1. Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together and is smooth.
Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for 30 minutes to an hour, allowing the dough to firm up.
2. Shape the Cookies:
Roll out one portion of dough on a lightly floured surface to about ¼ inch thickness.
Using a tree-shaped cookie cutter, cut out the cookies and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
Repeat the process with the second portion of dough, rerolling the scraps until all the dough is used.
3. Bake the Cookies:
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just beginning to turn golden.
Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
4. Prepare the Royal Icing:
In a large bowl, combine the sifted powdered sugar and meringue powder.
Add 5 tablespoons of water to start, and beat with an electric mixer on medium speed for about 5 minutes until the icing is glossy and holds stiff peaks. If the icing is too thick, add the remaining tablespoon of water to reach a smooth, spreadable consistency.
Add red gel food coloring to the icing, mixing until you achieve the desired shade of red.
5. Decorate the Cookies:
Once the cookies are completely cool, spread a thin layer of the red royal icing on each cookie to form the base of your holiday tree.
While the icing is still wet, add edible red glitter for a shimmering effect.
Top each tree with gold edible pearls and a gold star topper (or pipe your own royal icing star) to create a festive, sparkling effect.
6. Allow to Dry:
Let the cookies sit for about 1-2 hours to allow the royal icing to dry completely before serving or storing.

Enjoy Your Velvety Red Holiday Tree Cookies! 🍪🎄

01/01/2025

💖🫧🩷 Ocean Breeze Twirl 🩷🫧💖
Catch the beach vibes with Ocean Breeze Twirl.

Ingredients:

1 oz blue curaçao syrup
1 oz pineapple juice
1 oz soda water
Rock candy sticks
Rainbow sprinkles

Instructions:

🏖️ Beachy Blend: In a shaker, combine blue curaçao syrup, pineapple juice, and soda water. Shake gently.
💙 Pour the Glow: Fill a glass with the mixture and add ice if desired.
🏖️ Sweeten It Up: Garnish with rock candy sticks and sprinkle rainbow sprinkles on top for a vibrant touch.

12/31/2024

Holiday Ornament Cookies 🎄✨

Ingredients:

For the Cookies:
3 cups (360 g) all-purpose flour 🌾
1 teaspoon baking powder 🍰
½ teaspoon salt 🧂
1 cup (226 g) unsalted butter, softened 🧈
1 cup (200 g) granulated sugar 🍬
1 large egg 🥚
1 teaspoon vanilla extract 🍦
½ teaspoon almond extract (optional, for a hint of flavor) 🌰
For the Royal Icing:
4 cups (500 g) powdered sugar, sifted 🍚
3 tablespoons meringue powder 🍪
6-8 tablespoons water (adjust as needed for consistency) 💧
Gel food coloring: Red and Gold 🎨
Edible glitter or luster dust ✨
Gold dragees for decoration ✨

Instructions:

1. Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the unsalted butter and granulated sugar together with an electric mixer until light and fluffy (about 2-3 minutes).
Add the egg, vanilla extract, and almond extract (if using). Mix until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft but firm enough to roll out.
Divide the dough in half, wrap it in plastic wrap, and refrigerate for at least 30 minutes to help it firm up and make it easier to roll out.
2. Roll and Shape the Cookies:
Once the dough is chilled, roll it out on a lightly floured surface to about ¼ inch thickness.
Use an ornament-shaped cookie cutter (or any shape you prefer) to cut out the cookies.
Transfer the cut-out cookies to the prepared baking sheets, leaving a little space between each one.
Use a straw or the end of a piping tip to make a hole at the top of each cookie so you can "hang" them later (this step is optional, but it makes them look like ornaments!).
3. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes, or until the edges are just lightly golden.
Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
4. Prepare the Royal Icing:
While the cookies are cooling, prepare the royal icing. In a large bowl, whisk together the powdered sugar, meringue powder, and water.
Mix until the icing reaches a smooth, thick consistency that can hold its shape. If the icing is too stiff, add a little more water, one teaspoon at a time, until you reach the desired consistency.
Divide the royal icing into two bowls. Add red gel food coloring to one bowl and gold gel food coloring to the other. Mix until the colors are fully incorporated.
5. Decorate the Cookies:
Once the cookies have cooled completely, use a piping bag or a fine-tipped icing tool to pipe the red and gold royal icing onto the cookies in decorative patterns (e.g., swirls, stripes, or ornament designs).
Add edible glitter or luster dust for a touch of sparkle and festive flair.
For extra decoration, place gold dragees on the cookies to create a more elegant look.
6. Allow the Icing to Set:
Let the royal icing dry completely, which will take about 1-2 hours.
If you’ve made holes in the cookies, thread ribbon or twine through the hole to hang the cookies as ornaments on your tree or use them as fun edible gifts!

Enjoy Your Beautiful Holiday Ornament Cookies! 🍪🎄

12/31/2024

Christmas Wreath Sugar Cookies 🎄🍪

Ingredients:
For the Sugar Cookies:

2 ¼ cups all-purpose flour 🍚
½ tsp baking powder 🧁
¼ tsp salt 🧂
¾ cup unsalted butter, softened 🧈
¾ cup granulated sugar 🍬
1 large egg 🥚
2 tsp vanilla extract 🍦
For the Royal Icing:

3 cups powdered sugar, sifted 🍚
2 tbsp meringue powder 🍳
4–5 tbsp water (adjust for desired consistency) 💧
Gel food coloring: Red and green 🌹🌲
Instructions:
For the Sugar Cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. 🔥📏

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. 🍚🧂

Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. 🧈🍬

Add egg and vanilla: Beat in the egg and vanilla extract until fully combined. 🥚🍦

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. 🍪

Chill the dough: Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to roll. ❄️

Roll and cut out cookies: Once chilled, roll the dough out on a lightly floured surface to about ¼ inch thick. Use a wreath-shaped cookie cutter or a round cutter and a smaller round cutter for the center to create the wreath shape. 🌲🍪

Bake: Place the cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 8-10 minutes, or until the edges are lightly golden. ⏲️

Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. 🌬️

For the Royal Icing:
In a medium bowl, whisk together the powdered sugar and meringue powder. Gradually add water, one tablespoon at a time, mixing until the icing reaches a smooth, stiff consistency. 💧🍚

Color the icing: Divide the icing into two bowls. Use red gel food coloring in one bowl and green gel food coloring in the other. Stir each until you get vibrant, festive colors! 🎨🌹🌲

Decorating the Cookies:
Outline the wreaths: Transfer the green royal icing to a piping bag or a plastic sandwich bag with the tip cut off. Pipe around the edge of the cookies to create the wreath border. 🌲

Fill in the wreaths: Once the outline is dry (about 10 minutes), flood the center of each wreath with the green icing, smoothing it out with a small offset spatula or the back of a spoon. 🍪🌲

Add red accents: Use the red royal icing to pipe small dots or holly berries on the wreaths. 🎅🍒

Let the icing dry: Allow the royal icing to set completely (about 1 hour or longer) before handling or stacking. 🌬️

Enjoy your beautiful and festive Christmas Wreath Sugar Cookies! 🎄🍪

12/31/2024

Holiday Macarons with Christmas Tree Shape 🎄✨🍬

Ingredients

For the Macaron Shells:

100g almond flour 🌰
100g powdered sugar 🍚
75g egg whites, at room temperature 🥚
100g granulated sugar 🍬
Red and green food coloring 🍓🍏
For the Filling:

1 cup of softened cream cheese 🧀
1/2 cup powdered sugar 🍚
1 teaspoon vanilla extract 🍦
For the Toppings:

Kiwi slices, cut into small triangles 🍍
Red currants or raspberries 🍒
Small edible gold star decorations (optional) ✨
Instructions
1. Prep for the Macaron Shells:

Line two baking sheets with parchment paper or silicone baking mats 🍪. Draw small tree shapes on the parchment (as guides for piping) or use a Christmas tree template 🎄.
2. Make the Macaron Batter:

Sift the almond flour and powdered sugar into a large bowl to remove any lumps 🌰🍚.
In a separate bowl, beat the egg whites until foamy using an electric mixer. Once foamy, gradually add the granulated sugar, continuing to beat until stiff peaks form 🥚🍬.
Gently fold the dry ingredients into the egg whites using a spatula. Add the red and green food coloring to create a vibrant, marbled effect (or mix each batch separately for solid colors) 🍓🍏.
Continue folding until the batter flows like lava when lifted with a spatula. Be careful not to over-mix or under-mix 🍫.
3. Pipe the Macaron Shells:

Transfer the macaron batter into a piping bag fitted with a round tip. Pipe tree-shaped dots on the parchment paper, using the tree outlines as your guide 🎄.
Tap the baking sheet gently on the counter to release any air bubbles 🍪.
4. Rest and Bake:

Let the macarons rest at room temperature for 30-60 minutes until they form a skin and are no longer sticky to the touch ✨.
Preheat the oven to 300°F (150°C) and bake the macarons for 12-15 minutes. Let them cool completely before removing them from the baking sheet ❄️.
5. Make the Cream Cheese Filling:

Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy 🧀🍚🍦.
Transfer the cream cheese filling to a piping bag and pipe a generous amount onto one side of the cooled macaron shells.
6. Assemble the Macarons:

Gently press two macaron shells together to form a sandwich, making sure the filling spreads evenly inside 🌟.
7. Decorate the Macarons:

To create the Christmas tree effect, top each macaron with small kiwi slices arranged like tree branches 🍍. Add red currants or raspberries for decoration 🍒.
For a final festive touch, place small edible gold star decorations on top of each tree ✨.
8. Serve & Enjoy:

Allow the macarons to rest for a few hours (or overnight) to let the flavors meld together 🧑‍🍳. Serve at your holiday gatherings or gift them to loved ones!

These Holiday Macarons are as delicious as they are festive! Perfect for spreading Christmas cheer in every bite! 🎄🍬

🍪✨🎄

12/31/2024

Citrus Candy Blast 🍬🍋⚡️
Citrus Candy Blast is a citrus lover’s dream, served in a magic glass for a fizzy treat.

Ingredients:

1 oz lemon syrup
1 oz orange juice
1 oz club soda
Lemon gummies
Sugared citrus slices
Whipped cream
Instructions:

🍋 Citrus Blend: Mix lemon syrup, orange juice, and club soda in your magic glass.
🍬 Candy Topping: Garnish with lemon gummies, sugared citrus slices, and a swirl of whipped cream.

12/31/2024

Christmas Tree Sugar Cookies 🎄✨
These festive sugar cookies, beautifully decorated like Christmas trees, are perfect for the holiday season. Enjoy them as a treat or gift for loved ones!

Ingredients
For the Cookies:

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
For the Royal Icing:

3 cups powdered sugar
2 tablespoons meringue powder
5–6 tablespoons water
Gel food coloring (red, gold, and white)
For Decoration:

Edible gold glitter
Pearl sprinkles
Star-shaped candies (for tree toppers)
Instructions
1. Prepare the Cookie Dough:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
2. Chill and Cut:

Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the chilled dough on a floured surface to about ¼ inch thick.
Use Christmas tree-shaped cookie cutters to cut out shapes.
3. Bake the Cookies:

Place the cookies on the prepared baking sheets, spacing them 2 inches apart.
Bake for 8–10 minutes, or until the edges are lightly golden.
Let the cookies cool completely on a wire rack.
4. Make the Royal Icing:

In a mixing bowl, combine the powdered sugar, meringue powder, and water. Mix until smooth and slightly stiff.
Divide the icing into separate bowls and color as desired with gel food coloring.
5. Decorate:

Outline the cookies with white icing, then flood with red icing to create the tree base. Let it dry.
Add swirls and decorative lines with white icing.
Use gold glitter and pearl sprinkles for accents, and top each cookie with a star-shaped candy.
Allow the icing to set completely before serving or storing.
Tips:
Use a piping bag with a fine tip for detailed designs.
Let each layer of icing dry before adding additional designs to avoid smudging.
Store cookies in an airtight container for up to 1 week.
Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 8–10 minutes
Total Time: ~1.5 hours
These Christmas Tree Sugar Cookies are as fun to make as they are to eat. Perfect for spreading holiday cheer! 🎅🍪

12/31/2024

Radiant Christmas Ribbon Tree Cookies 🎄✨

Ingredients
For the Cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the Royal Icing:

4 cups powdered sugar, sifted
3 tablespoons meringue powder
5–6 tablespoons warm water (adjust for consistency)
Red gel food coloring
Gold edible luster dust or gold edible glitter
White, red, green, and gold nonpareils or sugar pearls
Instructions
Prepare the Cookie Dough:

Preheat your oven to 350°F (175°C).
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract (if using), and mix until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Divide the dough into two portions, wrap each portion in plastic wrap, and refrigerate for at least 1 hour.
Roll and Cut the Cookies:

Once the dough is chilled, roll it out on a lightly floured surface to about 1/4-inch thickness.
Use a tree-shaped cookie cutter to cut out the cookies. Transfer the cookies to a parchment-lined baking sheet.
Bake for 8–10 minutes or until the edges are lightly golden. Let them cool completely on a wire rack.
Make the Royal Icing:

In a mixing bowl, combine the sifted powdered sugar, meringue powder, and warm water. Beat until the icing reaches a smooth, stiff consistency that can hold its shape.
Divide the royal icing into separate bowls and tint each with red gel food coloring. Leave some icing white for outlining the cookies and decorating with gold edible luster dust.
Decorate the Cookies:

Use the white royal icing to outline the edges of each tree cookie. Let it dry for about 10 minutes.
Once the outline is dry, fill in the cookies with the red royal icing and let it set for another 10 minutes.
For a festive touch, sprinkle the cookies with gold edible glitter or luster dust, and decorate with nonpareils or sugar pearls in white, red, green, and gold for added shine and color.
Finishing Touches:

Once decorated, allow the royal icing to dry completely (about 2 hours) before serving or storing.

12/31/2024

Christmas Tree Gnome Cookies Recipe 🎄🍪

Ingredients:

For the Cookies:
2 ½ cups (320 g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
For the Royal Icing:
4 cups (500 g) powdered sugar, sifted
3 tablespoons meringue powder
6–8 tablespoons water (adjust for desired consistency)
Gel Food Coloring:
Green (for the tree)
Red (for the gnome's hat)
White (for the beard and snow details)
Decoration:
Edible glitter
Snowflake sprinkles
Miniature candy decorations (optional)
Instructions:
1. Prepare the Cookie Dough:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. It should be soft but not sticky. If it’s too soft, you can chill it for 30 minutes to firm it up.
2. Shape the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough out on a lightly floured surface to about ¼-inch thickness.
Use a tree-shaped cookie cutter (or a gnome shape if available) to cut out the cookies. If you don’t have a gnome cutter, a simple tree shape can be used, and you can add the gnome details with royal icing later.
Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden.
Allow the cookies to cool completely on a wire rack before decorating.
3. Prepare the Royal Icing:
In a large mixing bowl, combine the powdered sugar, meringue powder, and 6 tablespoons of water. Beat on low speed until the mixture starts to come together, then increase to medium speed and beat for 5-7 minutes, or until stiff peaks form.
Add more water if needed to reach a pipeable consistency. Divide the icing into small bowls and color them with the gel food coloring (green for the tree, red for the hat, and white for the beard and snow).
4. Decorate the Cookies:
Use the green royal icing to pipe the shape of the Christmas tree onto each cookie, creating a simple tree outline or more detailed tree features.
Use the red icing to pipe a gnome hat on top of the tree.
Add white icing to create a beard for your gnome, and pipe snowflakes or beard texture as desired.
Once the cookies are decorated, you can sprinkle them with edible glitter and snowflake sprinkles for extra holiday flair.
5. Let the Icing Set:
Allow the royal icing to dry completely before handling or serving the cookies (about 2 hours or overnight for best results).
Tips:
Customize the Gnome Details: You can add small candy decorations or fondant pieces for buttons, noses, or accents to make each gnome unique.
Make Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. It can also be frozen for up to 1 month.
Make the Icing Thin for Snow Effects: For a more natural snow effect, thin out the white icing slightly and drizzle it over the top of the cookies.

Perfect for:
Holiday cookie exchanges
Christmas dessert tables
Gifting during the holidays
Family baking traditions

12/31/2024

Red Velvet Tree Cake

Ingredients

For the Cake:

2½ cups (315g) all-purpose flour
1½ cups (300g) granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1½ cups (360ml) vegetable oil
1 cup (240ml) buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp (30ml) red food coloring
1 tsp white vinegar
2 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (500g) powdered sugar
2 tsp vanilla extract

For Decoration:

Edible silver and red baubles
Small edible glitter stars
White chocolate shavings
A star-shaped topper

Instructions

Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and line multiple round cake pans of decreasing sizes (e.g., 9-inch, 7-inch, 5-inch, and 3-inch pans).

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.

Bake the Cakes:

Divide the batter evenly among the prepared pans.
Bake each layer for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

In a mixing bowl, beat the cream cheese and butter until smooth.
Gradually add the powdered sugar, beating until the frosting is fluffy. Stir in the vanilla extract.

Assemble the Cake:

Place the largest cake layer on a serving plate. Spread a thin layer of cream cheese frosting over the top.

Stack the next largest cake layer on top and repeat with the frosting. Continue until all the layers are stacked.
Trim the edges if necessary to create a conical tree shape.

Decorate:

Using a piping bag fitted with a star tip, pipe swirls of frosting around the cake.

Decorate with edible baubles and glitter stars.
Sprinkle white chocolate shavings for a snowy effect.
Top with the star-shaped topper.

Serve and Enjoy:

Slice the cake and enjoy the festive layers of red velvet and cream cheese frosting!

12/31/2024

Santa Claus Cheesecake 🎅✨

Serves 8

Ingredients:

For the Crust:

1 1/2 cups crushed graham crackers 🍪
1/4 cup sugar 🍬
1/2 cup unsalted butter, melted 🧈
For the Filling:

4 (8 oz) packages cream cheese, softened 🧀
1 cup sugar 🍭
1 cup sour cream 🍦
1 tsp vanilla extract 🍦
4 large eggs 🥚
For Decoration:

Red whipped cream (for Santa’s hat) 🍒
Mini chocolate chips (for eyes) 🍫
A slice of strawberry (for the nose) 🍓
Whipped cream (for the beard) 🤍
Edible glitter or sprinkles (optional, for accent) ✨
Instructions:

Prepare the crust:

Preheat your oven to 325°F (163°C).
In a bowl, mix the crushed graham crackers, sugar, and melted butter until combined. 🍪
Press the mixture into the bottom of a springform pan, making an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool. 🧈
Prepare the filling:

In a large mixing bowl, beat the softened cream cheese until smooth. 🧀
Add the sugar, sour cream, and vanilla extract, and mix until fully combined. 🍦🍭
Beat in the eggs one at a time, mixing after each addition. 🥚
Bake the cheesecake:

Pour the cheesecake filling onto the prepared crust in the springform pan.
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools. ⏲️
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Then, refrigerate for at least 4 hours or overnight. ❄️
Decorate:

Once the cheesecake is chilled and set, it’s time to create Santa! 🎅
Use the red whipped cream to create a Santa hat on top of the cheesecake. 🍒
Place mini chocolate chips for the eyes. 🍫
Cut a small slice of strawberry for Santa’s nose. 🍓
Pipe whipped cream around the bottom of the cheesecake to form a fluffy beard. 🤍
Optionally, sprinkle edible glitter or festive sprinkles for extra sparkle! ✨
Serve: Slice and serve this festive cheesecake that’s sure to be the star of your holiday gatherings! 🍰

12/31/2024

Gingerbread Man Christmas Cupcakes with Pomegranate & Rosemary ✨🍯

Ingredients:

For the Cupcakes:
1½ cups of sifted all-purpose flour (for a tender crumb) 🍰
1 cup of tightly packed soft brown sugar (adds deep caramel sweetness) 🍯
1 teaspoon of baking powder (for lift) 🧁
½ teaspoon of baking soda (for fluffiness) 🧂
1 tablespoon of ground ginger (classic gingerbread flavor) 🌱
1 teaspoon of ground cinnamon (holiday warmth) 🍂
½ teaspoon of ground cloves (bold, earthy flavor) 🌿
½ cup of unsalted butter, softened (for richness) 🧈
2 large eggs, whisked at room temperature 🥚
½ cup of molasses (for signature gingerbread taste) 🍯
½ cup of buttermilk (adds moisture and tang) 🥛
For the Frosting:
1 cup of softened unsalted butter, whipped (light and airy) 🧁
4 cups of fine powdered sugar (for sweetness) 🍬
2–3 tablespoons of milk (to achieve ideal texture) 🥄
1 teaspoon of pure vanilla extract (for fragrance) 🌸
½ teaspoon of ground cinnamon (infuses warmth) 🌿
For Decoration:
Fresh rosemary sprigs (pine-like festive touch) 🌿
A handful of ruby-red pomegranate arils (sparkle and freshness) 🍎
Mini gingerbread man cookies (optional, but cute as toppers) 🍪

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners or grease it lightly.
2. Make the Cupcake Batter:

In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and cloves 🌿.
In another bowl, cream the unsalted butter and brown sugar together until light and fluffy.
Add the eggs, one at a time, and beat well after each addition 🥚.
Stir in the molasses and buttermilk, mixing until combined 🥛.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this could make the cupcakes dense.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
3. Bake the Cupcakes:

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
4. Make the Frosting:

While the cupcakes cool, prepare the frosting. Beat the unsalted butter until light and fluffy. Gradually add the powdered sugar, 1 cup at a time, beating until smooth.
Add the milk, vanilla extract, and ground cinnamon, and beat until the frosting is fluffy and spreadable.
5. Frost the Cupcakes:

Once the cupcakes are completely cooled, spread or pipe the cinnamon frosting generously on top of each one 🧁.
6. Decorate the Cupcakes:

Garnish each cupcake with a sprig of fresh rosemary 🌿, a few pomegranate arils for a burst of color and freshness 🍎, and optionally top with a mini gingerbread man cookie 🍪 for an extra festive touch.

Serve & Enjoy:
These Gingerbread Man Christmas Cupcakes are the perfect treat for your holiday celebrations, combining sweet, spiced, and festive flavors in every bite! 🎄✨

🍯🍰

10M Cakes

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