Our Most Showstopping Cakes Ever

The December issue of Southern Living is renowned for the fabulous "big whitecake," as our staff knows it, that always adorns its cover. Whetherit's a lavish extravaganza, such as RedVelvet-Peppermint Cake, or a one-pan wonder, such as CreamCheese-Coconut-Pecan Pound Cake, these recipes represent thevery best of the season. In fact, many of you make it a traditionto bake these luscious confections each year to share with familyand friends, allowing us to be part of your important meals andgatherings. Here, we offer nine of our most extraordinary cakes asour gift to you. So pick one out, preheat the oven, and bake yetanother holiday memory.

• PecanDivinity Cake
• DivinityFrosting
• SourCream Cake Layers
• DivinityCandy
• DivinityCandy With Sugared Maraschino Cherries
• SugaredMaraschino Cherries And Mint Sprigs

• GiftBox Cake
• PowderedSugar Frosting

Recipe: Lemon-Coconut Cake

With its creamy white frosting and luscious citrus filling, Lemon-Coconut Cake is three layers of heaven.

• RedVelvet-Peppermint Cake
• Peppermint-CreamCheese Frosting
• QuickPeppermint-Cream Cheese Frosting
• HolidayTrees

• FreshOrange Italian Cream Cake
• FreshOrange Curd
• Pecan-CreamCheese Frosting
• GlazedPecan Halves

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, cherrycandies, Glazed Tangerine Segments, and Sugared Fruit Ribbons in apattern to form a garland around the outer edges of your cake.

Note: Boxwood makes a nice garnish but is poisonous ifingested, so be sure to warn guests. Sour cherry candies areavailable by the pound at supercenters. They are also available atsome grocery stores. Any round red candies may be substituted.

Glazed Tangerine Segments: Separate a peeled tangerine intoindividual segments, and brush lightly with corn syrup to createthe appearance of glazed fruit.

Sugared Fruit Ribbons: Create ribbons fromstrawberry-flavored chewy fruit rolls by the foot. (They come in a4.5-oz. package. One roll will provide enough ribbon for thegarland.) Unroll fruit roll, and remove paper backing. Usingscissors, cut roll in half lengthwise to form 2 narrow ribbons.Brush both sides of each ribbon lightly with water, and sprinkleevenly with granulated sugar. Let stand 15 minutes on wire rack oruntil dry. Cut into desired lengths, and arrange as desired in thegarland.

• HolidayLane Cake
• NuttyFruit Filling
• HollyLeaves
• CandyBow

• Coconut-LemonCake
• LemonFilling
• FluffyWhite Frosting

• Chocolate-Red Velvet Layer Cake
• Chocolate-Red Velvet Cake Batter
• Cream Cheese Frosting
• Fluted Chocolate-Red Velvet Cakes

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.