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Blog Christmas Cake with Cookies

Blog Christmas Cake with Cookies

One of the highlights of any holiday party is the dessert table. Everyone loves seeing trays of attractively decorated cookies and a delicious layer cake. But if you really want some "oohs" and "aahs" you can combine the two. This colorful, edible centerpiece is fun to make, and easier than it looks.

For the cake pictured here, you will need a two-layer, 8-inch chocolate cake and vanilla buttercream (both recipes are below). You will also need about 3/4 cup raspberry jam for the filling, sparkling sugar for the top, and eight frosted tree cookies, made with your favorite Ann Clark recipe. You can bake the cake layers and cookies ahead of time and freeze them, unfrosted and well wrapped, for up to a month. You can also frost the cookies while the cake (if not made ahead of time) is baking and cooling. Wait until a few hours before serving to place the cookies on the cake. And be sure to have extra cookies available, so everyone gets one!

My favorite shapes to use for a Christmas cookie cake are the Snow Covered Tree cutter, the Snowflake cutter, and the Gingerbread Man and Gingerbread Girl cutters.

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