Birthday Cake for Jesus

Birthday Cake for Jesus

Wreath cookie finished For the believer, the Christmas season is sometimes a challenge to keep the focus where it needs to be. Shiny sparkly decorations and the promise of gifts to come are hard things for kids to ignore.

One thing I did every year was bake a birthday cake for Jesus.  What kid doesn’t love birthdays or cake??

 I have some cake decorating experience, but I try not to get too elaborate this busy time of year. My easy solution was to use the rim of a glass to make a circle in the center of the frosted cake.  Then I piped green leaves in a random pattern filling in around the circle until the top of the cake was covered.  A few candies like M&M’s or cinnamon red hots were the berries on the wreath.  A bow can be made from a red fruit roll.

Wreath cookie half done

Using a triangular shaped pastry tip to pipe the leaves is simple enough that even a little child can assist.  You can explain as you go along that a wreath is a circle with no beginning and no end.  It can remind us that God loves us without end and that is why Jesus was born on this earth-Because of God’s unending love toward us.

Wreath cookie Mostly done

Today’s recipe is a Red Velvet Cake with a Cream Cheese Frosting. It can be made ahead and frozen for up to 2 months frosted or unfrosted.  I’m for anything that reduces my stress level during the holidays.  This cake looks beautifully seasonal-cut or uncut. 

Note:  I’m actually demonstrating with a sugar cookie because….I haven’t baked Jesus’ birthday cake as yet.  This cookie is actually going to go on top of the Red Velvet Cake I’m baking this year as a gift for a co-worker.  

Confectionately Yours,

Sue

Wreath cookie finished

RED VELVET CAKE
(My Christmas and Valentine cake)
3 c. cake flour, sifted
 2 c. sugar

1 tsp. baking soda
1-1/2 tsp. cocoa
1 c. buttermilk
1/2 c. butter
4 eggs
1 c. vegetable oil
2 (1-oz.) bottle red food color
1 tsp. vanilla extract
1 tsp. white vinegar

Cream butter, oil, and sugar together until very light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well.

Stir in red food color and vinegar; mix well. Add sifted dry ingredients alternately with the buttermilk.
Bake in 3 greased and floured 8″ cake pans in preheated 350° for around 25 minutes or until cake tests done. Allow to sit in pans for 10 minutes, then remove, and cool completely on cake racks.

 

Cream Cheese Frosting

1 stick butter, softened
1/2 tsp. vanilla extract
1 (8-oz.) pkg. cream cheese, softened
1 c. chopped nuts, toasted
1 lb. powdered sugar

Toast nuts in 350° oven for about 5-10 minutes until lightly browned, stirring often. Set aside.
Beat cream cheese until very smooth. Add butter and cream well. Beat inpowdered sugar, then vanilla. Add nuts, if desired, then frost cake or press nuts onto side of frosted cake.
If using this frosting for a decorated cake, decrease the butter by half. This will make the frosting stiffer and it will pipe well. Store cake in fridge orfreezer.

 

Note:  This cake is so pretty and you can change the food coloring for different holidays or your favorite sports team party. Room temp butter and cream cheese plus thorough creaming will prevent a lumpy frosting.