Chilling, Cutting, and Decorating
- Chill: Transfer the assembled cake to the refrigerator and chill for 2–3 hours, or overnight if preferred. This step is essential, as it allows the filling to set and makes the cake much easier to cut cleanly.
- Cut & Freeze: Once chilled, use a tree-shaped cookie cutter to cut out the cakes. Press straight down for clean edges, lifting carefully to keep the layers intact. Place the cut-out trees on a parchment-lined tray. Freeze for 60–90 minutes until firm. Freezing is crucial, as it prevents the cakes from falling apart during dipping.
- Dip: Melt the white candy coating with the shortening according to package instructions, stirring until smooth and glossy. Working one at a time, dip each frozen cake tree into the coating, making sure it is fully covered. Gently tap off any excess coating and place the dipped cakes back onto parchment paper.
- Decorate: While the coating is still wet, immediately sprinkle the tops with green sprinkles or sanding sugar so they adhere properly. Once the coating has fully set, use the red decorating icing to pipe a festive garland across each tree, completing the classic look.
Serving and Storage
These homemade Christmas Tree Cakes are best enjoyed slightly chilled or at cool room temperature, when the coating has a satisfying snap and the filling remains fluffy. Arrange them on a platter for a festive display or package them individually for gifting.
Store the cakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage; simply thaw briefly in the refrigerator before serving. Each bite delivers pure holiday nostalgia with a homemade touch that makes them even more special.
