Cranberry Orange Christmas Candle Cakes
Cranberry Orange Christmas Candle Cakes: The most delicious cranberry orange cake you’ll ever have. With a cranberry sauce filling wrapped in a orange frosting, dripping with a white chocolate ganache. If you like cranberry orange scones than you are going to LOVE these mini cakes! Oh….and they look like candles! Don’t worry, it’s super easy and I’ll share all my tips and tricks along the way.
Serving Ideas for Mini Candle Cakes
How to Make Cranberry Orange Christmas Candle Cakes
FOR THE LARGE CANDLES you will need a 3½ inch round cookie cutter. You will need TWO 3½ inch rounds for ONE large candle. Cut four 3½ inch rounds for TWO large candles. Cut each round in half horizontally. Each large candle will have FOUR LAYERS.FOR THE MEDIUM CANDLES you will need a 3 inch round cookie cutter. Cut THREE 3 inch rounds for two medium candles. Cut each round in half horizontally. Each candle will have THREE LAYERS.FOR THE SMALL CANDLES you will need a 3 inch round cookie cutter. Cut FOUR 3 inch rounds for four small candles. Cut each round in half horizontally. Each small candle will have two layers.
FOR BEST RESULTS: Cut the rounds the day before, wrap the rounds individually in plastic wrap, put them in a freezer bag, and freeze the cakes flat. This is an optional step but it did help make the frosting process so much easier with hardly any crumbs.
HOW TO CREATE CANDLE CAKES
- THE MINI CAKES: Once the cakes have completely cooled, use the parchment paper to pull them out of the pans and onto a cutting board.
- FOR THE LARGE CANDLES you will need a 3½ inch round cookie cutter. You will need TWO 3½ inch rounds for ONE large candle. Cut four 3½ inch rounds for TWO large candles. Cut each round in half horizontally. Each candle will have FOUR LAYERS.
- FOR THE MEDIUM CANDLES you will need a 3 inch round cookie cutter. Cut THREE 3 inch rounds for two medium candles. Cut each round in half horizontally. Each candle will have THREE LAYERS.
- FOR THE SMALL CANDLES you will need a 3 inch round cookie cutter. Cut FOUR 3 inch rounds for four small candles. Cut each round in half horizontally. Each small candle will have two layers.
- THE LAYERS: For each layer, add a ring or frosting leaving the center open. I used a 1M piping tip. The tip seemed a little too large, I suggest using a smaller tip.
- Add a spoonful of the cranberry sauce in the center of each layer. Add another cake layer and repeat.
- THE FROSTING: TIP FOR A CLEAN PLATTER: Place a piece of wax or parchment paper under the cake on a different platter than the one you will be using to serve on. Add frosting, once you are happy with with frosting, slide a flat spatula under the cake and transport to the serving platter.
- Adding a crumb coat is totally up to you. If you froze the layers the night before than you can skip the crumb coat.
- CRUMB COAT: Add a thin layer of frosting to the cakes, refrigerate at least 30 minutes for the coat to harden, then add the outer coat of frosting. Use an offset spatula to get the sides smooth.
THE CANDELS AND WHITE CHOCOLATE GANACHE
THE CANDLES: Use a sharp pair of scissors to cut the candles to ½-1 inch down from the wick.
THE WHITE CHOCOLATE GANACHE: For the drips, hold the point of the bottle to the edge of the cake, give it a little squeeze until you are happy with the drip, continue moving along the edge of the cake. Fill the top with the melted chocolate, and place candle on top.
How to Make Cranberry Orange Christmas Candle Cakes in Advance
- THE CAKE: Bake cakes up to three months early
- Cut the cakes into desired size rounds
- Slice cakes horizontally
- Wrap each slice with plastic wrap, label (size), and place in a freezer safe container with a tight fitting lid or a freezer safe zip top bag. Not only does this step help with time it also helps with the crumb coat.
- FROSTING: Frosting can be stored in the refrigerator up to 7 days. In the freezer up to three months. It’s very important for the frosting to be stored in a freezer safe air tight container.
Can I Make a Full Size Cake Candle from this Cranberry Orange Cake Recipe?
YES, the recipe for these Christmas Candle Cakes will make a full size three tiered cranberry orange cake.
How to Make Semi Homemade Cranberry Orange Candle Cakes
I chose to make this cake recipe for my candles because it makes a dense strong cake. Store bought cake mixes are light and spongey. So, instead of using a store bought cake mix, use a Cranberry Orange Quick Bread Mix. Typically quick breads have a denser texture than cake. Now, keep in mind you are going to need several boxes (probably 3). Also swapping out the water for sour cream will help the store bought mix taste more like homemade.
Cranberry Orange Christmas Candle Cakes
Transform a delicious cranberry orange cake into fun holiday cake candles!
Ingredients
For the Cranberry Orange Cake:
- 1½ cups unsalted butter, softened
- 2¼ cups granulated sugar
- 3 large eggs
- 6 large egg yolks
- 4½ cups all-purpose flour
- 1 tablespoon orange zest (about 2 medium oranges)
- 4½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 1½ teaspoons orange extract
- 3 teaspoons vanilla extract
- 1½ cups heavy cream
- 1 cup dried cranberries
For the Cranberry Filling:
- 1 (14 ounce) can whole berry cranberry sauce
For the Bakery Orange Frosting:
- 2 cups vegetable shortening
- 2 teaspoons orange extract
- 8 cups powdered sugar
- 8 tablespoons milk or water
for the White Chocolate Ganache:
- 2 cups melting wafers (I used Ghirardelli)
- ½ cup heavy cream
Instructions
For the Cranberry Orange Cakes:
NOTE ABOUT THE CAKE BATTER: The batter is thick and spreadable. Use an offset spatula to spread.
- Preheat oven to 350°. Spray a 9x13 inch and a 8 x8 inch pan with non stick cooking spray. Line pans with parchment paper making sure the paper hangs over enough to use as handles.
- In a large mixing bowl beat butter until light and fluffy, slowly add sugar and continue beating until combined.
- Add eggs and egg yolks to the butter mixture one a time making sure each one has been incorporated.
- In a separate bowl whisk together the flour, orange zest, baking powder, and salt.
- Pour orange and vanilla extracts in with the heavy cream.
- Alternate adding the flour mixture and the heavy cream mixture to the butter mixture until combined.
- Fold in dried cranberries.
- Divide the cake batter between the two pans as equally as possible.
- Bake 29-32 minutes or until a wooden toothpick inserted into the center comes out clean.
- THE MINI CAKES: Once the cakes have completely cooled, use the parchment paper to pull the cake out of the pans and onto a cutting board.
- FOR THE LARGE CANDLES you will need a 3½ inch round cookie cutter. You will need TWO 3½ inch rounds for ONE large candle. Cut four 3½ inch rounds for TWO large candles. Cut each round in half horizontally. Each large candle will have FOUR LAYERS.
- FOR THE MEDIUM CANDLES you will need a 3 inch round cookie cutter. Cut THREE 3 inch rounds for two medium candles. Cut each round in half horizontally. Each candle will have THREE LAYERS.
- FOR THE SMALL CANDLES you will need a 3 inch round cookie cutter. Cut FOUR 3 inch rounds for four small candles. Cut each round in half horizontally. Each small candle will have two layers.
FOR BEST RESULTS: Cut the rounds the day before, wrap the rounds individually in plastic wrap, put them in a freezer bag, and freeze the cakes flat. This is an optional step but it did help make the frosting process so much easier with hardly any crumbs.
For the Cranberry Filling:
- Pour cranberries into a bowl, stir to combine. If the cranberries have too much liquid, pour into a mesh strainer, and using the back of a spoon press cranberries to remove as much liquid as possible. Set aside until ready to fill.
For the Orange Frosting:
- Add the shortening, to a large mixing bowl. Whip on medium high 4 minutes.
- Add half the powdered sugar, the orange extract and half the water/milk.
- Beat until combined. Add remaining powdered sugar and water/milk.
- Beat until light and fluffy (about 3 minutes).
- Set aside 1½ cups of frosting for piping between layers.
For the White Chocolate Ganache:
- In a medium microwave safe bowl, add the white chocolate wafers and cream.
- Heat on high 1 minute.
- Remove from the microwave and let sit one minute before stirring. (the cream is hot and will melt the chocolate)
- Using a small whisk, combine the cream and chocolate.
- Pour into a squeeze bottle. NOTE: Don't' make the ganache until you are ready to use it.
How to Create Candle Cakes:
- THE MINI CAKES: Once the cakes have completely cooled, use the parchment paper to pull them out of the pans and onto a cutting board.
- FOR THE LARGE CANDLES you will need a 3½ inch round cookie cutter. You will need TWO 3½ inch rounds for ONE large candle. Cut four 3½ inch rounds for TWO large candles. Cut each round in half horizontally. Each candle will have FOUR LAYERS.
- FOR THE MEDIUM CANDLES you will need a 3 inch round cookie cutter. Cut THREE 3 inch rounds for two medium candles. Cut each round in half horizontally. Each candle will have THREE LAYERS.
- FOR THE SMALL CANDLES you will need a 3 inch round cookie cutter. Cut FOUR 3 inch rounds for four small candles. Cut each round in half horizontally. Each small candle will have two layers.
- THE LAYERS: For each layer, add a ring or frosting leaving the center open. I used a 1M piping tip. The tip seemed a little too large, I suggest using a smaller tip.
- Add a spoonful of the cranberry sauce in the center of each layer. Add another cake layer and repeat.
- THE FROSTING: TIP FOR A CLEAN PLATTER: Place a piece of wax or parchment paper under the cake on a different platter than the one you will be using to serve on. Add frosting, once you are happy with with frosting, slide a flat spatula under the cake and transport to the serving platter.
- Adding a crumb coat is totally up to you. If you froze the layers the night before than you can skip the crumb coat.
- CRUMB COAT: Add a thin layer of frosting to the cakes, refrigerate at least 30 minutes for the coat to harden, then add the outer coat of frosting.
- Use an offset spatula to get the sides smooth.
- THE CANDLES: Use a sharp pair of scissors to cut the candles to ½-1 inch down from the wick.
- THE WHITE CHOCOLATE GANACHE: For the drips, hold the point of the bottle to the edge of the cake, give it a little squeeze until you are happy with the drip, continue moving along the edge of the cake. Fill the top with the melted chocolate, and place candle on top. MAKES 7 CANDLES OR 16 MINI SINGLE 2 LAYER CAKES
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