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Celebrity cake designer Kimberly Bailey is giving new meaning to box cake.
Ingredients

INGREDIENTS ALMOND CAKE:

  • Butter-1 ½ cups or 3 sticks
  • Sugar- 3 cups
  • Marzipan- ¾ cup, firmly packed or 1 ½ (7oz) roll
  • Vanilla Extract- 3 teaspoons
  • Almond Extract- 1 ½ teaspoons
  • Eggs- 8
  • Flour- 4 ½ cups
  • Baking Powder- 1 ½ teaspoons
  • Baking Soda- ¾ teaspoon
  • Salt- ¾ teaspoon
  • Milk- 1 ½ cups

ALMOND BUTTERCREAM INGREDIENTS:

  • Butter- 3 (4 oz) sticks or 1 ½ cup
  • Cream Cheese- 1 (8oz) pack or 1 cup
  • Confectioner’s Sugar- 11 cups
  • Almond Extract- 1 ½ teaspoons
  • Vanilla Extract- 1 ½ teaspoons

CHOCOLATE GANACHE INGREDIENTS:

  • Heavy Cream- 2 cups
  • Chocolate- 4 cups
  • Vanilla Extract- 1 teaspoon

Christmas Gift Box Cake - Home & Family

Recipes Courtesy Kimberly Bailey -- The Butter End Cakery

For 8” Square -3 Layers

DIRECTIONS ALMOND CAKE:

For 8” Square - 3 Layers

1. Mix all ingredients. Everything should be room temperature. Sift together flour, baking powder and baking soda and salt.

2. Cream butter and sugar with marzipan until light and fluffy. Add vanilla and almond extract and scrape the bowl.

3. Add eggs in a slow stream with mixer on low speed. Scrape.

4. Alternate adding sifted dry ingredients and milk to batter in 5 additions on low speed, starting and ending with dry. Scrape bowl after each addition of milk. When final incorporation of dry ingredients is just combined, turn mixer off and finish folding batter by hand until it is completely mixed and smooth. DO NOT OVERMIX!!

ALMOND BUTTERCREAM DIRECTIONS:

1. Soften butter and cream cheese and mix together on low speed in a mixer.

2. Add half the confectioner's sugar and pulse a few times before mixing on low speed. Add the rest of the sugar and do the same.

3. Add almond and vanilla extract and mix to combine.

CHOCOLATE GANACHE DIRECTIONS:

1. Measure the cream directly in a pot, and heat over 220-240 degrees on the induction burner. Bring just to a scald or boil and turn off the heat. Remove pot from burner.

2. Add the chocolate to the hot cream and give a quick stir. The chocolate should be entirely covered by the cream. Allow mixture to sit for 5 minutes, and then slowly stir from the center until the mixture is completely homogenized.

3. Add the vanilla extract and stir to evenly distribute.

ASSEMBLY INSTRUCTIONS:

1. Level the square layers of cake.

2. Fill them with buttercream and stack them; chill in refrigerator.

3. Remove from fridge and crumb coat with either buttercream or ganache.

4. Cut the cake pad cardboard , glue and tape it for the lid.

5. Grease the lid.

6. Take out the crumbed cake and grease it to get ready to cover it.

7. Roll out fondant for panels.

8. Roll out fondant for the lid.

9. Roll out second color for the ribbon and bow.

10. Create the bow. set aside.

11. Cover the box and box top with fondant.

12. Apply ribbon to the sides of cake and over the top of the box lid.

13. Measure and cut the boba straws which will support the lid.

14. Place the lid on the straws and secure with a skewer.

15. Place the bow on top of the lid in the center to hide the skewer.

16. Cut the flowers.

17. Wrap flower stems with floral tape to protect cake from inserted stems.

18. Arrange flowers on the cake.

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