3 Holiday WREATH CAKES

Bakery vs Homemade MATCHA MOCHI CAKE: Happy Holidays BUZY BEEZ! Learn how to make 3 Holiday Wreath Bundt Cakes as part of the Holiday Foodie Collab featuring 13 foodie YouTubers! This is part of a huge YouTube FOODIE collab (link below) where we are all raising awareness for charity!
HOLIDAY FOODIE COLLAB:

Learn more about my charity, No Kid Hungry here:

(Full Recipe from this video below)

Alla’s Yummy Food
Baileys Mousse Cake with Green Velvet Spray:
Cancer Research UK:

Angel Wong’s Kitchen
Green Tea (Matcha) Madeleines:
Meals on Wheels:

BuonaPappa
Fruit Christmas Tree:
Children’s Hospital Los Angeles:

Entertaining with Beth
Holiday Baked Alaska:
Habitat for Humanity:


FeelingPeckish
Basket Weave Sugar Cookies:
Wapikoni Mobile: /

FlavCity
Healthy Holiday Meal Prep:
Wounded Warrior Project:

HotChocolateHits
Sticky Toffee Pudding:
Doctors Without Borders: /

Kawaii Sweet World
Giant Hot Chocolate Mug Cake:
She’s the First: /

LoveHealthOK
Christmas Tree Brownies:
For Cancer:

Mind Over Munch
Peanut Butter Fudge:
American Foundation for Children with AIDS: /

QKatie
Dulce de Leche in a Slow Cooker:

National Alliance on Mental Illness:

•••
Bundt Cake Recipe:

1 cup granulated sugar
1/2 cup butter, room temperature
2 eggs
1 cup milk, room temperature
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/4 tsp salt

In a large mixing bowl beat butter and sugar together. Add eggs in one at a time, mixing well after each addition. Add vanilla extract into measuring cup with milk.

In another bowl add flour, baking powder, and salt. Alternate between adding wet ingredients with dry ingredients into butter mixture. Mix for 30 seconds after incorporated until smooth.

Prepare Bundt cake molds with butter and a dusting of flour. Pour in the batter and bake for 22-25 minutes at 350ºF or until toothpick inserted into center comes out clean. Gently loosen cake from pan with knife and turn out onto wire rack; cool completely.

Frosting:
2 1/2 cups powdered sugar, sifted
3 tbsp milk
1 tsp vanilla
½ cup butter, room temperature
Pinch of salt

In a large bowl mix all ingredients together until it becomes a fluffy frosting.

Frost the mini bundt cakes and decorate as you wish.
To make the candied cranberries:

1/4 cup water
1/4 sugar
1 cup fresh cranberries.
granulated sugar for dusting

In a saucepan on medium heat add the water and sugar, stirring until dissolved. Then add the cranberries and stir, coating all of them. Take heat, pour into a bowl and chill overnight. An hour before making the cake drain the sugar water and coat the cranberries in granulated sugar. Use for decoration.

Wilton Tip #47:

Wilton Tip #67:

Wilton Silver Pearl Sprinkles:

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Music by Lullatone:

Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.

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