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Classic Holiday Wreath Cake
by Sandra Lee, author of Semi-Homemade Cooking

Makes 8 servings

To make this cake extra elegant, decorate with red roses and holly leaves.

  • 2 cups coconut
  • 1 (1 pound) can vanilla frosting
  • 1 (10-ounce) store-bought angel food cake
  • Green food coloring
  • 1 package red hots candy
wreath cake
Prep time: 8 minutes

Preparation:
Stir green food coloring into frosting a drop at a time until desired color is reached.

Reserve 1/4 cup of frosting for making holly leaves. Place cake on a serving platter.

Spread frosting evenly over top and sides of cake.

Press coconut into top and sides of cake to resemble a snow drift.

Add a few drops of green food coloring to reserved frosting to make it a darker green.

Place into a piping bag fitted with a small round or star tip.

Draw holly leaves with frosting on the top of the cake. Add red hots to look like holly berries.

Copyright © 2002 Sandra Lee

Semi-Homemade CookingAbout the Author: Sandra Lee has been making everyday lives a little bit easier for over ten years with her Semi-Homemade techniques. Now, she brings her inspiring, practical ideas into the kitchen in her very first cookbook, with recipes that are quick, easy, and most of all delicious.

Semi-Homemade Cooking combines fresh ingredients with carefully chosen prepackaged foods -- everything from ready-made pastry to premade soups -- to create a worry-free, timesaving new approach to home cooking.

For more information, visit www.semi-homemade.com

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