Yule Stump Cake

Yule Stump Cake

What you will need:

2 6” round, or 8” round cake pans

Offset spatula

Fondant

Gel food coloring

Holly leaf cutters

Sanding sugar

Serrated knife

Cake plate

Cake:

1 Pound Butter, softened and cubed

6 Eggs (large)

4 C. AP Flour

1 TBSP baking powder

3 Cups Granulated sugar

½ C. Milk

¼ C. buttermilk

1 TBSP. Vanilla bean paste

1 TBSP Ground Cinnamon

1 tsp. ground nutmeg

1 tsp ground ginger

½ tsp. ground cloves

-Beat the butter in an electric mixer on high until light and fluffy, add the sugar and continue to beat butter until very light in color. Add the eggs one at a time. Make sure to fully incorporate each egg before adding an additional egg. Repeat this process until all the eggs are incorporated.

-Mix the spices, baking powder and flour together and alternate the wet ingredients and dry ingredients into the batter. Mix well after each incorporation. Make sure there are no lumps, but be sure not to over mix the batter.

-Scoop batter into two 6 or 8 in. prepared round cake pans. Lightly tap the cake pans on a flat surface to remove any excess bubbles in the batter.

-Bake at 325F for 35-40 minutes. When a toothpick comes out clean and the sides pull away from the pan, the cake is ready.

-Turn cake out onto a flat surface and allow to completely cool.

Icing and Filling:

2 Pounds soften cubed butter

1 C. Cocoa powder

3 C. Powdered sugar

1 TBSP vanilla extract

-Beat the butter in electric mixer until light in color and fluffy, add the cocoa powder first, then add the powdered sugar and vanilla. Mix on low / med until creamy. You can adjust the cocoa powder amounts to control the sweetness.