Let's get started! You will need:
A box mix of red velvet cake.
Here's my two cents... you can trick almost anyone into thinking that your cake is from scratch with this little secret.
Add the following to your cake mix:
1 box instant pudding (Cheesecake)
Double the oil called for
1 cup water
Bake at 350 for longer
Bake your cake in (2) 9 inch rounds and let cool.
Cream Cheese Frosting:
1/4 lb soft butter. This does not mean throw it in the microwave (I've done it, too) Ideally it will have been sitting on the counter for a few hours.
8oz cream cheese, also softened a bit.
1lb confectioners sugar
1 teaspoon vanilla
1 14 oz bag of shredded coconut
*note: I doubled the frosting recipe for this cake.
Mix ingredients EXCEPT coconut in a mixer until smooth and creamy, if it appears a little stiff add in a small amount of milk until it is at your desired consistency.
Start frosting your cake!!
I like to put mine in the freezer for about 10 minutes between coats, it helps you achieve that smooth professional look.
Once it is frosted and looking beautiful it's time for covering it with with snow, ha, OK coconut. Be liberal and squish it in on the sides.
Frosting (tint some of your extra green)
Wilton decorating bag and tip #32
Holiday ornament...To my son's dismay his Storm trooper didn't make the cut.
Glass bubble bowl ( I scored mine at Joann's for a whopping $1.50)
First you're going to want to decorate your tree. Start at the bottom and pipe your way to the top, then cover with candy.
Place your tree and ornament on the cake and cover with your bowl. And, if you choose to, top it with some extra coconut and a ribbon.