We had SO much fun doing a Christmas treat baking competition with Adam’s family! Adam and I made a Christmas tree cake, Adam’s parents made a KETO Tres Leches, Clara made rasberry cream cheese brownies, and Chris and Jiyeon won with their Pavlova! I have written out all of the recipe’s for you guys in case you’d like to try them out for yourself!
CHRISTMAS TREE CAKE
FOR THE CAKE:
Nonstick cooking spray, for the baking sheets and parchment
Three 15.25-ounce boxes white cake mix, such as Duncan Hines
Three 3.4-ounce packages instant vanilla pudding mix
1 1/2 cups vegetable oil
12 large egg whites
Forest green gel food coloring, for coloring the batter
FOR THE FROSTING:
1 cup plus 2 tablespoons sugar
1 tablespoon lemon juice
Pinch fine salt
6 large egg whites
4 1/2 sticks (18 ounces) unsalted butter, at room temperature, cut into 1 1/2-inch chunks
1 1/2 teaspoons pure vanilla extract
Leaf green gel food coloring, for coloring the frosting
For the cake: Preheat the oven to 350 degrees F. Coat three 18-by-13 rimmed baking sheets with cooking spray, then line with parchment and spray the parchment.
Combine the cake mixes and pudding mixes in a stand mixer fitted with the paddle attachment and mix on low to blend. With the speed still on low, add the oil, egg whites, 2 1/4 cups water and 20 drops forest green food coloring and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes.
Pour the batter into the prepared baking sheets; smooth into an even layer using an offset spatula. Bake until golden on top and the edges pull away from the baking sheets, about 15 minutes. Transfer to a rack and let cool completely on the baking sheets, then freeze until firm, about 30 minutes.
For the frosting: Meanwhile, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer bowl above the water without the bottom of the bowl touching the water. Add the sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the simmering water and whisk until the mixture is warm to the touch and the sugar is completely dissolved. Transfer to a stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
Toss in a couple of chunks of butter at a time and continue beating, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together in a smooth and spreadable consistency. Slowly drizzle in the vanilla and leaf green food coloring while beating; beat until smooth and a vibrant green. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable; beat until lightened before using.)
To assemble the cake: Transfer the first cake to a cutting board and trim the edges with a serrated knife. Use a ruler to divide the cake into two 8-inch squares, two 3-inch squares and three 2-inch squares. Hold in the freezer while you cut the other cakes.
Transfer the second cake to a cutting board and trim the edges with a serrated knife. Use a ruler to divide the cake into one 9-inch square, one 7-inch square, one 4-inch square and one 1-inch square. Hold in the freezer while you cut the other cake.
Transfer the third cake to a cutting board and trim the edges with a serrated knife. Use a ruler to divide the cake into two 6-inch squares, three 5-inch squares and one 4-inch square. Reserve the scraps for another use.
Spread a small amount of frosting onto a large cake board or cutting board to secure the cake. With a large offset spatula, carefully lift the 9-inch square onto the frosting. Spread a layer of frosting in the center of the cake, avoiding the corners. Place one 8-inch cake square on top of the first square, offsetting it slightly so that the corners of the 2 cakes do not line up. Spread some frosting in the middle of the second cake, avoiding the corners. Place the second 8-inch cake square on top, offsetting it so that the corners do not line up with either cake underneath it. Repeat this process with the remaining cake squares, working with progressively smaller squares and continuing to stack them in offset layers with frosting in between.
Trim a wooden skewer to 10 inches and insert it through the cake from the top down to add support.
Transfer the remaining frosting to a piping bag fitted with a small fluted tip. Pipe rows of separate leaves in a downward motion to cover the exposed tops of all the cakes, creating the illusion of pine needles; leave the sides bare.
For the decorations: Dust the cake with the desiccated coconut and white nonpareils to give the appearance of snow.
To make lights: Cut the gumdrops in half widthwise. Press the cut side of each gumdrop half into the bottom of a candy-coated chocolate to adhere. Press into the freshly piped frosting to make retro Christmas lights.
For the star topper: Preheat the oven to 300 degrees F. Lightly spray a 2 1/2-inch metal, star cookie cutter and a parchment-lined baking sheet with nonstick spray.
Put the cookie cutter on the baking sheet and fill with a single layer of the crushed mint candies. Bake until the candies have melted and filled the cutter, 4 to 6 minutes. Cool for 3 minutes, then unmold.
Before serving, place a birthday candle at the top of the cake with the star topper in front. Light the candle.
Here is what Adam and I used to make our cake! You can shop everything HERE!
KETO TRES LECHES
FOR THE CAKE:
1 cup Besti Erythritol
3/4 cup Butter (softened)
8 large Eggs
1/2 cup Unsweetened almond milk
1 tbsp Vanilla extract
1/2 cup Coconut flour
1 1/2 tbsp Baking powder
1 1/2 cups Keto Sugar-Free Sweetened Condensed Milk
1/2 cup Unsweetened almond milk
1/2 cup Heavy cream
1 1/2 cups Heavy cream
1 tbsp Besti Powdered Erythritol
1 tsp Vanilla extract
** You will also need condensed milk. You can do homemade or canned! **
TO MAKE THE CAKE:
Preheat the oven to 350 degrees F (177 degrees C).
In a large bowl, beat together the Besti erythritol and butter, until fluffy.
Beat in the eggs, one at a time, then the almond milk and vanilla extract.
Beat in the almond flour, coconut flour, and baking powder.
Transfer the batter to a 9×13 inch pan and smooth the top with a spatula. Bake for 18-22 minutes, until the top is lightly golden and spring-y
TRES LECHES ASSEMBLY:
In a medium bowl, stir together the sweetened condensed milk, almond milk, and heavy cream.
Using a fork, poke holes in top of the cake and pour milk mixture over the top.
Refrigerate the keto tres leches cake for 1 hour.
Meanwhile, to make whipped cream, use a stand mixer (or hand mixer) to beat heavy cream, Besti powdered erythritol, and vanilla, until stiff peaks form.
Remove cake from refrigerator and spread whipped cream over the top.
4 large egg whites
1 cup granulated sugar
1 tbsp cornstarch
2 tsp white vinegar
1 quart strawberries, hulled and sliced
2 tbsp icing sugar
1 cup 35% cream
2 oz crème fraîche
1 tsp vanilla bean paste (or extract)
1 Preheat the oven to 300°F. Place the egg whites in the bowl of an electric stand mixer and whisk on medium speed until soft peaks form, about 1 1/2 minutes. Gradually add the sugar, a few tablespoons at a time, beating well until the mixture is glossy and stiff peaks form, about 3 minutes. Add the cornstarch and vinegar; whisk to blend.
2 Place a piece of parchment paper on a large baking sheet; scoop the meringue mixture onto the parchment and shape it into a 9" round nest with slightly higher sides and a sloping divot in the centre. Reduce the oven heat to 250°F and place the baking sheet with the meringue on the middle rack; bake for 1 hour and 15 minutes. Turn off the oven and allow the meringue to cool completely in the oven with the door closed (this will take about 2 hours).
3 Meanwhile, in a large bowl, stir together the strawberries and icing sugar; let the mixture sit until the liquid reaches a syrupy consistency. In a separate bowl, whisk the cream to soft peaks. Stir in the crème fraîche and vanilla; whisk to combine. Dollop the cream into the centre of the cooled meringue and top with the strawberries and syrup. Dust lightly with icing sugar, if desired. Serve immediately.
Tip: Be sure that absolutely no egg yolk makes its way into your egg whites, as it won’t allow the meringue to reach the right consistency.
LOW CARB RASPBERRY BROWNIES
FOR THE BROWNIES:
½ cup melted butter
½ cup warm water
2 large eggs room temperature
½ cup almond flour
⅓ cup cocoa powder
¼ cup coconut flour
1 teaspoon vanilla
¾ teaspoon baking powder
¾ teaspoon salt
FOR THE TOPPING:
3.5 oz bar 85% dark chocolate chopped (or sugar free chocolate of choice)
8 oz cream cheese
2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)divided
1 cup frozen raspberries
Preheat oven to 350. Grease a 9 x 9 baking dish.
In a large bowl whisk together the butter, warm water, and eggs. Add the dry ingredients and mix well. Pour into the baking dish. Sprinkle the chopped chocolate on top of the batter.
In a small bowl stir together the cream cheese and 1 tablespoon sweetener. Drop dollops on top of the batter and swirl gently.
Scatter the frozen raspberries on top. Sprinkle with the additional tablespoon of sweetener.
Bake for 35-40 minutes or until the entire brownie has puffed up and is no longer jiggly in the center.
Tag me if you try any of these ingredients!!! I hope you enjoy!!