Wednesday, December 5, 2012

Easy ways to dress up your Holiday Cakes!

For the Winter Issue of Bird's Party Magazine, I shared some simple ways to dress up your holiday cakes!

No matter the size or theme of your gathering, nothing dresses up a holiday table like a gorgeous cake! The holidays are the perfect time to add some glitzy sparkly drama to your dessert with a few products that you can find at your local craft and party supply store.

Use a homemade or a plain cake from your favorite bakery and add these decorating supplies:
-Wilton Color Mist Spray in silver, gold and pearl
-Wilton White Sparkling Sugar
-Sixlets candy in white and black
-Lindt White Chocolate Truffles
-number candles
-optional: pinecone floral pick
If you are planning a winter themed party, this snowy cake is sure to add some sparkle to your festivities! Start with a cake frosted white and stack white chocolate truffles on top (to resemble a pile of snowballs). You can use a bit of frosting to adhere them together if needed. Next, cover the entire cake, including the truffles, with the Wilton Pearl spray. Finally, sprinkle white sparkling sugar over the entire cake for some extra sparkle.

If you want to add some GLAM to your dessert table, use the Wilton Gold spray. Frost your cake simply in a rustic style and then completely cover with the spray. Top your cake with a festive pinecone floral pick or use some seasonal fruit if you prefer. If using a glittery floral pick as shown, be sure to completely seal it with a clear food safe sealer to keep glitter from getting on your cake.

To ring in the New Year in sweet style, serve this fun and festive cake! Use the Wilton silver spray to completely cover your cake and then use black and white candy Sixlets to create a fun border. For the 2013 topper, use birthday candles and trim off the wicks. If you can’t find the candles in colors you like, use additional edible spray to color them to your liking.

 For more holiday entertaining ideas, be sure to check out the Winter Issue of Bird's Party Magazine


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