Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line half‑sheet baking pans with parchment and grease lightly.
- Prepare the cake mix according to box instructions using water, eggs, oil, and sugar. Spread batter evenly into the prepared pans.
- Bake for about 10–15 minutes or until a toothpick comes out clean. Cool completely.
- Make the filling: beat softened butter and marshmallow fluff until smooth, then add powdered sugar and vanilla and mix until creamy.
- Spread filling over one cake layer, then place the second cake layer on top and press gently. Freeze for at least 1 hour.
- Use a tree‑shaped cookie cutter to cut out tree shapes from the chilled cake stack. Return shapes to the freezer for 1 more hour.
- Melt white chocolate coating and shortening together until smooth. Dip each frozen tree cake into the coating, letting excess drip off.
- Place coated trees on a rack and sprinkle with green sanding sugar before the coating sets. Drizzle red icing over each tree to create stripes.
- Let the coating fully set, then serve or store in an airtight container.
Notes
These cakes can be stored refrigerated up to one week or frozen for longer storage. Using candy melts with coconut oil helps create a smooth thinner coating like the original snack cakes. Always freeze the cut shapes before coating to prevent breakage. :contentReference[oaicite:2]{index=2}