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White Poinsettia Cake Recipe

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★★★★★

4.5 from 132 reviews

This elegant White Poinsettia Cake is a stunning holiday centerpiece that combines a rich brown butter cake with a tangy cranberry-orange filling, all enveloped in luscious whipped cream frosting. Decorated with delicate white chocolate candy leaves and glistening gold dragées, it offers both visual appeal and festive flavors perfect for any celebration.

Ingredients

Scale

Brown Butter Cake

  • Brown Butter Cake layers (prepared as directed in original recipe)

Whipped Cream Frosting

  • Whipped Cream Frosting (amount divided as needed, approximately 3 to 4 cups total)

Cranberry-Orange Cake Filling

  • 3/4 cup cranberry-orange filling (divided)

Decorations

  • White Chocolate Candy Leaves
  • Gold dragées
  • Fresh bay leaves

Instructions

  1. Prepare the Cake Layers: Following the Brown Butter Cake recipe instructions, bake the cake layers. Once cooled, use a serrated knife to trim off the domed tops of each cake layer to create flat surfaces. Discard the trimmings and remove any parchment paper from the layers.
  2. Assemble First Layer: Place one cake layer on a serving plate with the trimmed side facing up. Evenly spread 1/4 cup of whipped cream frosting over the top surface of this layer.
  3. Pipe Frosting Border and Add Filling: Spoon 1 1/4 cups of whipped cream frosting into a piping bag or a resealable plastic bag with a 1/2-inch hole cut in the tip or corner. Pipe a 1/2-inch tall border of frosting along the edge of the cake layer. Within this border, spread half of the cranberry-orange filling (about 3/4 cup) evenly.
  4. Repeat for Second Layer: Place the second cake layer on top, trimmed side up, and repeat the frosting border and filling steps. Reserve remaining frosting in the piping bag for decoration.
  5. Add Top Layer and Crumb Coat: Place the final cake layer on top with the cut side down. Spread a thin layer of frosting over the top and sides of the entire cake to create a crumb coat. Chill the cake uncovered in the refrigerator for 30 minutes to set the crumb coat.
  6. Final Frosting Layer: Using an offset spatula, spread the remaining whipped cream frosting over the top and sides of the chilled cake to create a smooth, even finish.
  7. Create Poinsettia Bases: Use the reserved piping bag to pipe two small mounds of frosting on top of the cake, about 6 inches apart. These will serve as the bases to secure the decorative poinsettias.
  8. Decorate with Candy Leaves and Dragées: Arrange the white chocolate candy leaves into a star-shaped poinsettia pattern by tucking them into the frosting mounds and layering as desired. Use the piping bag to add small amounts of frosting to the backs of leaves to secure them in place. Pipe small dots of frosting in the centers of each poinsettia and place gold dragées on top.
  9. Final Touches: Tuck in fresh bay leaves around the poinsettias as additional decoration. Remove all gold dragées and fresh bay leaves before serving the cake.
  10. Preparation Tips: Cake components such as the cake layers, filling, and frosting can be prepared in advance. It is best to assemble and decorate the cake on the day you plan to serve it for optimal freshness and appearance.

Notes

  • Trim the cake layers carefully to create flat surfaces, which help with stable layering and a neater finish.
  • Use a piping bag with a 1/2-inch hole for precise frosting borders and decoration.
  • The gold dragées and fresh bay leaves are decorative only and should be removed before eating.
  • Chilling the crumb-coated cake is essential to set the frosting before the final layer is applied, ensuring a smooth finish.
  • Prepare components ahead of time but assemble and decorate on the day of serving to maintain freshness.

Keywords: Holiday cake, white poinsettia cake, brown butter cake, cranberry orange filling, whipped cream frosting, festive dessert, Christmas cake, holiday dessert

Find it online: https://www.sanacooks.com/white-poinsettia-cake-recipe/