Winter Hot Chocolate Palette

What you'll need

Dawn Exceptional® Black Buttercreme Style Icing (02441103)

Dawn Chocolate Buttercreme Style Icing (02440981)

Dawn Exceptional® Red Buttercreme Style Icing (02439984)

Dawn Exceptional® Purple Buttercreme Style Icing (02441070)

Dawn Exceptional® Light Green Buttercreme Style Icing (02441062)

Dawn Exceptional® Emerald Green Buttercreme Style Icing (02441054)

Dawn Exceptional® Baker’s Request™ Red Velvet Cake Mix (00547862)

Bakery Essentials™ Soybean Vegetable Oil (02505321)

Water

Bakery Essentials™ No Stick Pan Coating (02498154)

Plus buttercreme from the pallet mix guide

DDA White Sanding Sugar (01109736)

Directions

Working Method

Buttercreme Formula:

Black
Chocolate
Cocoa- 6 parts White: 1 part Red :1 part Purple : 1 part Light Green
White
Red
Mahogany- 1 part Red :1 part Purple : 1 part Emerald Green

Cake Directions:

Mix cake according to manufacturer’s instructions. Measure out 2 pounds batter, deposit 1 pound into a sprayed and papered 8-inch cake pan. Repeat another time to make 2 cakes total. Bake at 350F until cake springs back lightly when touched. Let cool completely. Fill and crumb coat with white buttercreme. Using prepared colors, pipe pinecones and poinsettias on parchment squares. Chill prepared flowers, pipe wreath on cake, place prepared flowers, and dust with sanding sugar.

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Winter Hot Chocolate Palette

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