Courtesy Sara's Secrets
Show: Sara's SecretsEpisode: Holiday Cake
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Up to a Month Ahead: Bake the genoise, double-wrap with plastic wrap, and freeze; Or, bake the genoise several days ahead, wrap in plastic wrap, and refrigerate
3 Days ahead: Make the marzipan and mold the decorations
2 Days Ahead: Make the buttercream
1 Day Ahead: Decorate the cake
On the Day: Enjoy the cake
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By shadlav_12418240
Reseda, 43
on December 07, 2009
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I tried this recipe and I found out that the buttercream needs to be darler color to look better so I added more coffee. I also did not like the taste that much so I added chopped caramelized hazelnuts.
The marzipan green needs to be more realistic green and not flashy. Overall my family loved it.
By jordn1955_4396119
Burton, MI
on December 03, 2005
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Fantastic!!!
By rdtrick_1653653
Crystal, ND
on December 12, 2004
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I made this recipe for a special occasion last Christmas, and wowed my guests with it, it was impressive. I didn't have almond paste, and live in a rural area. So I improvised, using large gum drops, which I flattened, washed the sugar off and cut with a knife into the shape of holly leaves. I used the ends of hot tomales candies for the berries. {red hot candies bleed}
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