What Christmas Cakes Do Little Debbie Have For 2018?

Soft golden block layers filled with a fluffy marshmallow buttercream and dipped in rich white chocolate! A Fiddling Debbie holiday favorite made from scratch!

Whether information technology'southward Christmas, Valentines, Halloween, Easter, etc., i of my favorite things about the holidays is the abundance of vacation-themed sweets and treats that line the aisles of every single grocery store. I don't care what y'all say, red and greenish Chiliad&Ms always taste WAY amend than the ordinary year-round multi-colored ones.

It's a fact.

Growing up, one of my favorite stocking stuffers to receive was a box of those delicious christmas tree snack cakes. Little Debbie has definitely grown in their assortment of snack cakes over the years, but the classic white Christmas trees have been a holiday staple for quite some fourth dimension now–33 years and counting!

Information technology'due south no surprise that they've continued to be a seasonal favorite for so long since they're basically a sugared-up version of the Twinkie. Think well-nigh it. They've got the yellow block and the fluffy creme filling, only like a Twinkie. PLUS, they're dipped in white chocolate and topped with green sugar sprinkles. Why WOULDN'T a kid be obsessed with this carbohydrate cube of a care for??

Then, feeling inspired past my all-fourth dimension favorite vacation treat, I decided to have a go at creating a homemade version. And folks, I was Non disappointed…

Deplorable, merely I take to ask…how flipping ADORABLE are these fiddling Christmas tree snack cakes???

I even amazed myself at how almost identical they were to the store-bought ones. The only difference being that my version tastes SO much better.

Sooooooo much improve.

The cake is super moist and flavorful. The creme filling is perfectly light and fluffy. And the white chocolate coating is just the correct thickness to cover the cakes completely, however thin enough for that nice, soft bite. While I e'er loved these snack cakes equally a kid, as an adult I noticed how dry the cake could be. These bootleg ones, on the other hand, are the antithesis of that. The block is a simple yellowish cake recipe that I broiled into two VERY thin layers using two large rimmed sheet pans.

Once baked and cooled, I frosted 1 of the cakes with the virtually delectable marshmallow buttercream. It tastes just like the Twinkie creme filling and also has that same lite and airy fluffiness. The frosting layer and then gets topped with the 2nd block layer (carefully), and then chilled in the freezer for at least an hour. This step allows for a much, much, MUCH cleaner cut when you lot cutting the cake into individual trees/cakes.

Now, you have a few options when it comes to cut the cake up. You can either become the traditional road past using a tree cookie cutter, or you lot could simply use a pocketknife to slice the cake into squares, or fifty-fifty triangles. You could also employ a different not-tree cookie cutter. It's all upwards to you! Just make certain that the cookie cutter is tall enough to piece all the way to the bottom of the block.

Later on the cakes have been individually cut, they get back in the freezer for notwithstanding some other round (at least xxx minutes) until they're dainty and firm for dipping. I found that the easiest way to dip these trees was to scoop the fiddling cake up with a fork, dip the bottom of it into the chocolate, then use a big spoon to ladle the chocolate over the top and sides of the cake until fully covered. After a few gentle taps on the side of the bowl to become whatever excess chocolate off, the cakes are placed onto a wax paper-lined baking sheet. To assure that the green sprinkles stick, I topped the cakes with the sprinkles immediately later dipping and placing them on the baking sheet.

And of course, these snack cakes wouldn't exist CHRISTMAS tree snack cakes without their iconic crimson garland. I just melted some blood-red candy melts (plant at nearly craft stores like Michaels or JoAnns), poured them into a pocket-size ziploc amorphous, cut the tip off, and drizzled to my heart'south content. Subsequently a final trip to the fridge to set up the chocolate up, these snack cakes were ready for the much-predictable trip to my mouth!

Existence the waste product-not-desire-not individual that I am, I decided to make mini trifles out of the "tree-cutting" scraps. Layered with some whipped cream and a little jam, these mason jar cuties requite y'all another reason to "reduce, reuse, and recycle"!

Non merely are these TEN TIMES more delicious than the ones in the box, just they're super fun to make. In fact, they'd be a great projection for kids besides.

That is, if you're not an OCD control freak who needs everything in their life to wait perfect.

Like me…

Christmas Tree Snack Cakes

Soft golden block layers filled with a fluffy marshmallow buttercream and dipped in rich white chocolate! A Lilliputian Debbie vacation favorite made from scratch!

Prep Time 2 hrs

Cook Time 17 mins

Chilling Time 1 hr

Total Time iii hrs 17 mins

Grade Dessert

Cuisine American

Ingredients

Cakes:

• two ⅔ cup all-purpose flour
• one ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon table salt
• 18 Tablespoons unsalted butter softened
• 1 ½ cup sugar
• 3 eggs
• 1 cup + 2 Tablespoons sour foam or Greek yogurt
• 2 teaspoons vanilla
• ¾ cup buttermilk

Filling:

• 2 Tablespoons hot water
• ½ teaspoon table salt
• 2 (7 oz) jars marshmallow creme
• ¾ cup (115g) shortening
• ½ cup salted butter
• 1 ¼ cup powdered sugar
• 2 teaspoon vanilla extract

Candy Coating:

• 2 (12 oz) bags white chocolate chips
• 6-10 Tablespoons coconut oil*

For Decorating:

• Green sugar sprinkles
• 3 ounces carmine candy melts

Instructions

Make the Cakes:

• Preheat oven to 350ºF. Line two 12x16-inch baking pans with parchment paper and spray with nonstick cooking spray.

• In a mixing bowl, whisk together the flour, baking pulverization, baking soda, and salt until combined; gear up aside.

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and flossy. Beat in the eggs, i at a time, until combined, scraping downwardly the sides and lesser of the bowl as needed. Beat in the sour cream and vanilla on medium speed.

• Cascade the dry out ingredients into the wet ingredients and mix until combined. Add the buttermilk and mix until just combined, scraping down the sides and lesser of the bowl as needed.

• Split concoction evenly among the two pans, and spread out evenly with a knife or offset spatula. Bake for 15-17 minutes. Let to cool in the pan for cool completely.

Make the Filling:

• Combine the hot h2o and salt in a pocket-sized bowl and stir until dissolved. Permit mixture cool.

• In the basin of a stand up mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, crush together the marshmallow creme, shortening, and butter until combined. Add in the powdered sugar and vanilla and mix on high speed until fluffy--about 2 minutes. Add the common salt solution to the mixture and mix until combined.

To Assemble:

• Flip one of the cooled cakes onto a large cut board and remove the parchment paper. Repeat with the other cake. Flip both cakes back over so that the smooth side is facing up again. Spread the filling evenly over one of the cakes. Height with the second block.** Place cake sandwich in freezer for at least 1 hour.

• Once chilled, utilise a thick christmas tree cookie stencil to punch out individual cakes. If yous don't have a cookie stencil, cut into squares or triangles with a sharp pocketknife. One time cut, freeze cakes for some other 30 minutes.

• In big microwave-safe bowl, estrus the white chocolate and kokosnoot oil together until shine and melted. Using a fork to lift the private cakes, gently dip the bottom of the cakes into the melted chocolate (not all the way under), and so use a spoon to ladle the chocolate over the top and sides. Place onto wax paper-lined baking sheet. Immediately top with greenish sugar sprinkles. Repeat with the rest of the cakes.

• Cook candy melts co-ordinate to package instructions, and transfer to a small ziploc bag. Cut off the tip/corner and drizzle on top of each cake. Refrigerate for virtually 5 minutes to let chocolate to set up. Serve and enjoy!

Notes

*Start with 6 Tablespoons and add more if y'all want a thinner coating.

**If y'all're nervous nigh breaking the block while trying to identify it on peak of the other block, cut it in half commencement, then place each half on individually.

***If properly wrapped and sealed, these snack cakes freeze really well!

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Source: https://abajillianrecipes.com/2018/12/17/christmas-tree-snack-cakes/

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