The Impressive-Looking Christmas Cake Anyone Can Make

Follow our easy step-by-step guide to create a fancy bakery-style dessert for less than $16.

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By Jessica Harris

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Kat Teutsch; Prop styling by Shana Faust
What You’ll Need

WD is excited to team up with, a learning site for crafters and cooks. Jessica Harris is the instructor of Clean & Simple Cake Design on Craftsy. Her classes help home cooks achieve professional results in their cake decorating. Visit for a free step-by-step video on making this cake with Jessica Harris, and learn more about WD's partnership with Craftsy

• 8-in. 3-layer cake, frosted with buttercream

• Marshmallow fondant

• Cornstarch

• Red and green modeling chocolate

• Vegetable shortening

• Light corn syrup

• Fondant smoother

• Wax paper

Striped template

• Pasta roller and fettuccine attachment*

• Razor blades

• 1½-in. holly leaf cookie cutter

Marshmallow Fondant

2 Tbsp vegetable shortening, plus more for coating

1 1-lb pkg mini marshmallows

2 Tbsp light corn syrup

¼ tsp kosher salt

½ tsp pure vanilla extract

2 lb confectioners' sugar, sifted


1. Using 1 Tbsp shortening, grease a rubber spatula and a large microwave-safe bowl.

2. Place the marshmallows and 2 Tbsp water in the prepared bowl and microwave on high, stirring every 30 seconds, until the mixture is completely melted, 1 to 2 minutes.

3. Add the corn syrup, salt and vanilla and mix to combine. Add half of the confectioners' sugar (about 4 cups) and stir to combine.

4. Pile the remaining confectioners' sugar in the center of the work surface and place the marshmallow mixture on top of it. Fold the confectioners' sugar into and on top of the marshmallow mixture; continue folding to incorporate the sugar, then knead to form a pliable, smooth ball (you may have up to ¼ cup confectioners' sugar that won't incorporate).

5. Knead in the remaining 1 Tbsp shortening. Form the mixture into a ball and lightly coat in shortening. Cover with 2 layers of plastic wrap and refrigerate in a resealable plastic bag overnight or for up to 1 week.

Modeling chocolate

1½ oz light corn syrup for the green chocolate

1½ oz light corn syrup for the red chocolate

10 oz green candy melts

10 oz red candy melts

Cornstarch, to dust


1. Line 2 small baking sheets with plastic wrap. In a small microwave-safe bowl, warm 1½ oz corn syrup for 10 seconds.

2. In a medium microwave-safe bowl, melt the green candy melts according to package directions.

3. Using a rubber spatula, gently and slowly fold the warmed corn syrup into the green candy melts using no more than 20 strokes (overmixing can cause the candy melts to separate).

4. Transfer to the prepared baking sheet and gently press until ½ in. thick. Gently press once with paper towel and leave uncovered for 30 minutes. Repeat this process with the remaining corn syrup and red candy melts.

5. Trim away any white wax on the surfaces of the modeling chocolate and gently knead each until they form smooth balls. Shape each into a log, wrap in plastic wrap and store in a tightly sealed container or plastic bag for at least 4 hours or freeze for up to 1 month.

*Instead of using a pasta roller, you can roll out the modeling chocolate by hand and cut stripes using a quilter's ruler for accuracy.

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