- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 347
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 334 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 347
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 334 mg
Ingredients
Directions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- Open bread sticks. Press together the ends of 2 of the sticks to make 1 long stick. Repeat with the remaining bread sticks giving you 6 long sticks. Taking 3 at a time, loosely braid together. Repeat with remaining dough. Pinch the braids together end to end.
- Leaving a 3-inch hole in the middle, loosely coil braids around one another on prepared baking sheet. Press ends together.
- Bake in preheated oven for 16 to 20 minutes or until completely golden brown. Remove from oven and cool completely. Carefully insert the baby into the cake in between the seams of the braid.
- In a medium pot combine the cream cheese frosting and heavy cream. Heat over low heat until warm and smooth, stirring constantly. Pour glaze over cake and sprinkle with sanding sugars.
