Celebrate Christmas this year with a pretty cake in hues of pink and blue! Layers of fluffy gingerbread cake are covered with silky Swiss meringue buttercream and crowned with a wreath of edible blue holly leaves. 

My favorite Christmas décor tends to be nontraditional holiday colors. Red and green are nice (and I will always love red tartan!) but when December rolls around I festoon the workshop with white pine garlands, big pink globe ornaments, glittery turquoise pinecones, and magenta bows. It’s a happy place to be.

And here is the result!  This gingerbread cake is three layers tall, filled and covered with lovely Swiss meringue buttercream, and covered with a white ganache drip. 

Blue Holly Gingerbread Cake
A set of holly plunger cutters is required to make the wreath on top of the cake. I love these tools so much, because you can vein the fondant as you stamp out the leaves! Make them a day ahead….

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