Kootek Vintage Christmas Stockings Cake

Directions

Chocolate Cake:

1. Preheat your oven to 350°F. Spray three 6 inch cake pans with non-stick spray.

2. In a stand mixer equipped with a whisk attachment, add flour, sugar, cocoa powder, baking powder, baking soda, and salt and mix them on a low speed.

3. Add eggs and buttermilk on a low speed. Scrape down the sides of the bowl.

4. Add the oil and vanilla extract. Scrape down the sides of the bowl.

5. With the mixer also on low speed, pour the hot water slowly.

6. Distribute the cake batter evenly between three 6-inch cake pans. I weigh my batter to ensure uniform size.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Set your timer to 30 minutes and check every 5 minutes to prevent overbaking.

8. Cool the cake pans on a cooling rack for 10 minutes before inverting and removing the cakes to cool completely.

Vanilla Buttercream:

1. Pour pasteurized egg whites into a stand mixer bowl with a whisk attachment, weighing them to 110g.

2. Next, sift the powdered sugar and dump it into the bowl, weighing the powdered sugar to 453g (approx. 2 cups)

3. Mix on a low speed to incorporate all the ingredients. Scrape down the sides to ensure all the powdered sugar is combined. Mix again to combine everything.

4. Add the room-temperature butter to the mixer and mix on medium speed.

5. Change the attachment to a paddle attachment, mix on high for 5 minutes, and then mix on low for 5 minutes to remove air bubbles.

Cake Decorating Instructions:

1. Using the cake decorating supplies from the kit, cut off the cake domes, fill, and stack the 6-inch cake layers. Crumb coat the cake with white buttercream. Refrigerate the cake for 15 minutes.

2. Then apply the final coat of white buttercream. Refrigerate the cake for 30 minutes to an hour.

3. Split the remaining buttercream into three bowls. Reserve a little bit of buttercream for white and yellow. Color each bowl with each color listed in the materials above, except yellow.

4. Fill the piping bags

5. K01 with white and another K01 with pink buttercream

6. T15 with green buttercream

7. T17 with green buttercream

8. K17 with pink buttercream

9. K23 with green buttercream

10. K27 with yellow buttercream

11. K36 with red buttercream

12. Grab the piping bag with T15 piping tip and green buttercream. Begin to pipe a pretty border at the bottom of the cake.

13. Use the piping bag with the K36 piping tip and red buttercream. Pipe as directed in the video for the scroll technique.

14. Next, use the oval cookie cutter to make indents on the cake for the Lambeth ruffles.

15. Next, use the oval cookie cutter to make indents on the cake for the Lambeth ruffles.

16. Use the piping bag with red buttercream to create a shell border over the ruffles.

17. Grab the piping tip with K01 to create some drop lines above the red shell borders.

18. Grab the piping tip with K01 and pink buttercream to create drop lines over the white lines.

19. Roll out some pink fondant and cut out stockings using a stocking cardstock outline.

20. Grab the white buttercream piping tip with K01 to pipe some “fabric” on the stockings. Refrigerate them to get the buttercream firm before handling them.

21. Place the stockings on the cake as seen in the video. Pipe the loops over the stockings then pipe a yellow star with piping tip K27.

22. For the top larger green border, use the piping bag with T17 piping tip.

23. Grab piping tip K36 to create an inner shell border.

24. Use the piping tip with K17 and pink buttercream to pipe the final border on the cake over the red scroll.

25. Place the final stocking on the top of the cake.

26. Place some gold sprinkles on the bottom border to make it look fancy.

27. Enjoy! Make sure to refrigerate the cake before serving and let it come to room temperature when serving.