All in good taste.
The red inside is a fun surprise when you cut into the festive decorations.
The red velvet emulsion also offers a deeper, more natural looking hue than bright food coloring.
Credit:Frederick Hardy II; Food Stylist: Margaret Dickey; Prop Stylist: Christina Daley
you’re able to find it online or in specialty baking stores.
To make cleanup easier, lay out newspaper on the kitchen table before the decorating party begins.
Ingredients
Cake:
1 1/2cupsgranulated sugar
1cup(8 oz.)
white chocolate baking bar (such as Ghirardelli), chopped
1(8-oz.)
package cream cheese, softened
1/2cup(4 oz.)
unsalted butter, softened
1tsp.vanilla extract
2cups(about 8 oz.)
Grease a 13-by-9-inch baking pan with butter and dust with flour; set aside.
Add eggs 1 at a time, beating until just combined after each addition, about 1 minute total.
Scrape down sides and bottom of bowl using a flexible spatula.
Bake cake:
Transfer batter to prepared pan.
Let cake cool:
Let cake cool in pan 10 minutes.
Run an offset spatula around edges of pan, and remove cake.
Transfer cake to a wire rack, and let cool completely, about 1 hour.
Reduce heat to low to maintain a gentle simmer.
Remove bowl from saucepan.
Stir white chocolate constantly until fully melted.
Let cool slightly, about 5 minutes.
Reduce mixer speed to low, and gradually beat in powdered sugar until combined, about 3 minutes.
Spoon green-dyed frosting into a piping bag fitted with a star tip (such as Ateco 822).
Reserve remaining undyed frosting in large bowl.
Decorate cake:
Place cake on a platter.
Spread cake top and sides with an even, smooth layer of undyed white frosting.
Arrange cake lengthwise in front of you (with 1 short edge facing you).
Arrange peppermint candies along the lengthwise, vertical line to make buttons.
Fill the different sections of the cake “sweater” with assorted sprinkles.
