The December issue of
Southern Living is renowned for the fabulous "big white
cake," as our staff knows it, that always adorns its cover. Whether
it's a lavish extravaganza, such as
Velvet-Peppermint Cake, or a one-pan wonder, such as
Cheese-Coconut-Pecan Pound Cake, these recipes represent the
very best of the season. In fact, many of you make it a tradition
to bake these luscious confections each year to share with family
and friends, allowing us to be part of your important meals and
gatherings. Here, we offer nine of our most extraordinary cakes as
our gift to you. So pick one out, preheat the oven, and bake yet
another holiday memory.
Boxwood Garland 2 dozen small fresh boxwood sprigs
3 dozen sour cherry candies
Glazed Tangerine Segments
Sugared Fruit Ribbons
1. Just before serving, arrange boxwood sprigs, cherry
candies, Glazed Tangerine Segments, and Sugared Fruit Ribbons in a
pattern to form a garland around the outer edges of your cake.
Note: Boxwood makes a nice garnish but is poisonous if
ingested, so be sure to warn guests. Sour cherry candies are
available by the pound at supercenters. They are also available at
some grocery stores. Any round red candies may be substituted.
Glazed Tangerine Segments: Separate a peeled tangerine into
individual segments, and brush lightly with corn syrup to create
the appearance of glazed fruit.
Sugared Fruit Ribbons: Create ribbons from
strawberry-flavored chewy fruit rolls by the foot. (They come in a
4.5-oz. package. One roll will provide enough ribbon for the
garland.) Unroll fruit roll, and remove paper backing. Using
scissors, cut roll in half lengthwise to form 2 narrow ribbons.
Brush both sides of each ribbon lightly with water, and sprinkle
evenly with granulated sugar. Let stand 15 minutes on wire rack or
until dry. Cut into desired lengths, and arrange as desired in the
Cook's Notes Use the small disposable foil pans, available at the supermarket, for Praline-Pecan Cakes; the shiny surface (which reflects heat away from the pan) and the shorter bake time ensure the praline coating doesn't overbrown. Be sure to generously butter the pans before sprinkling with chopped Praline Pecans. We used about ¼ cup softened butter to grease 9 (5- x 3-inch) foil pans.
Unveiling Our Next Cake Don't miss this year's tempting offering featured on the cover of our upcoming December issue (on sale November 28). Like the gems featured here, it's sure to impress.
"Our Most Showstopping Cakes Ever" is from the Home for the Holidays 2007 issue of Southern Living.