Fortified with white chocolate pudding mix, theWhipped Cream Frostingsurroundsbrown butter-infused cake layers.
Crimsoncranberryfilling is like an unexpected gift, bringing just the right amount of brightness.
The stunning white chocolate poinsettias are the finishing touch that make thissheet cakeextra special.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless
Make Brown Butter Cake through Step 3; spread batter evenly in prepared pan.
Tap pan on counter a few times to get rid of any bubbles.
Let cool in pan on a wire rack 15 minutes.
Remove from pan; let cool completely on wire rack, about 2 hours.
(Center may dip slightly as it cools.)
Using a serrated knife, trim domed top off cake, if needed.
Place cake on a serving plate, cut side down; discard parchment.
Spread 1/2 cup of the frosting in a thin layer on top.
Pipe a 1/2-inch-tall border of frosting around cake edge.
Dollop and spread filling evenly within border.
Reserve 1/4 cup frosting to decorate sides of cake, if desired.
Pipe some of remaining frosting over the top of filling, smoothing as desired.
Pipe a small dot of frosting in center of each poinsettia; arrange dragees in centers.
Tuck in fresh bay leaves as desired.
Remove dragees and bay leaves before eating.
