Ingredients
Cake:
1 cup Butter
2 cups Sugar
2 Eggs
3 ¼ cups Flour
1 ½ tsp. Baking Powder
1 ½ cups Salted Caramel flavored Coffee Mate
½ tsp. Vanilla Bean Paste
½ tsp. Salt
1 cup Toffee Bits
Frosting:
2 8oz. blocks Cream Cheese
½ cup Butter
1 ¾ cups Powdered Sugar
1 tsp. Vanilla Extract
4 Tbsp. Dulce de Leche
Trees& Decorations:
3 Ice Cream Cones
4 oz. White Chocolate
2 sizes Silver Sugar Pearls (large& medium)
Silver Sugar
2 sizes Gold Sugar Pearls (large& medium)
Gold Sugar
❃❃Serves 8❃❃
Preparation
Preheat oven to 350, cut 3 – 8”rounds of parchment paper, spray 3 – 8” cake pans with non-stick cooking spray, lay parchment in each and spray the parchment.
In a bowl whisk or sift flour, baking powder and salt together. Set aside.
Set up three plates each with a different size of the silver sugar pearls and glitter. Set aside.
Cake
In the bowl of a stand mixer cream butter and sugar together for 3 minutes. Add eggs one at a time fully incorporating each. Add vanilla.
Alternating between the dry ingredients and the coffee creamer add 1/3 of the flour mix and combine, add ½ of the coffee creamer and mix, add 1/3 of the flour mixture and combine, add ½ of the coffee creamer and combine and finally add the final 1/3 of the flour mixture. Mix until just combined. Add toffee chips and mix until incorporated. Remove from mixer and do a final mix with a spatula ensuring everything in the bottom of the bowl is incorporated.
Evenly divide the batter into the 3cake pans and bake for 25 – 27 minutes or until a toothpick comes out clean from the center. Remove cakes from oven and cool.
Once cooled turn out of pans and finish cooling on a cooling rack.
Frosting
Combine softened cream cheese, softened butter, powdered sugar, vanilla and Dulce de Leche together until smooth. Put in the refrigerator for half an hour to harden slightly.
Once cakes are cooled place four strips of parchment paper around the perimeter of the serving plate. Place the first layer of cake in the middle, with the top facing down, and add about ½ cup of frosting. Evenly spread and then add the next layer with the top facing down. Again, add about ½ cup of frosting and evenly spread. Finally add the last layer of cake top side down.
Add a thin layer of frosting around the sides of the cake and the top making sure it is extremely smooth. Place the cake in the refrigerator for at least one hour and place the frosting in the refrigerator.
Once the cake has been in the refrigerator for an hour and the skim coat has slightly hardened frost the cake around the sides and top and ensure that the frosting is very even and flat with no swirls or lifted areas.
The frosting should be soft enough that the sugar pearls and sugar glitter will stick. Slightly tilt the cake and sprinkle the gold pearls first, more from the top of the cake, and they will fall down the sides. Continue until the entire cake is covered on the sides. Next do the same with the gold glitter. Finally, lightly sprinkle the top of the cake with the gold pearls and gold glitter. Remove parchment paper from the edges.
After the trees are added tent the cake with large pieces of foil to ensure no frosting comes off the cake and put in the refrigerator to allow the frosting to set.
Trees
Melt the white chocolate in the microwave stirring every 20 seconds until almost all the chocolate is melted. Stir until the remainder of the chocolate melts into the warmer chocolate.
Leave one cone whole, carefully cut, with kitchen scissors, one slightly shorter and finally the third the shortest of the three. Roll each cone in the white chocolate completely coating the outside. Roll or drop the different silver pearls and glitter onto the cones ensuring they are completely covered. Allow them to dry and the chocolate to harden on parchment paper. Top the cake with the three trees.