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Ingredients

• ✓ green gel food coloring
• cooking spray
• flour
• white cake mix
• water
• vegetable oil
• egg
• milk
• pistachio pudding mix
• whipped topping
• pistachio

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.
2. 2 Place cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and food coloring; whisk until smooth. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Remove from the oven and let cool, about 30 minutes.
4. 4 When the cake is almost finished cooling, whisk together cold milk and pudding mix in a bowl for 2 minutes. Let sit until soft and thickened, about 5 minutes.
5. 5 Poke holes all over the top of the cooled cake using the handle of a clean wooden spoon. Pour pudding over the cake, spreading evenly to the edges. Spread whipped topping over the pudding layer. Sprinkle pistachios over top.

By ChristyCakes

Ingredients

• ✓ green gel food coloring
• cooking spray
• vanilla sandwich cookie
• cream cheese
• white sugar
• egg
• sour cream
• all-purpose flour
• vanilla extract
• red gel food coloring
• orange gel food coloring
• yellow gel food coloring
• blue gel food coloring
• violet gel food coloring

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Press crushed cookies into the bottom of the prepared pan to make the crust.
3. 3 Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Add eggs, sour cream, flour, and vanilla extract; beat until combined. Spoon 1/2 the batter into the prepared crust.
4. 4 Divide remaining batter evenly into 6 bowls. Add red, orange, yellow, green, blue, and violet food colorings separately to individual bowls until desired colors are achieved. Spoon colored batters onto the plain batter in a random pattern and swirl gently with a knife.
5. 5 Bake in the preheated oven until center jiggles just slightly, 40 to 45 minutes. Cool on the counter for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours; cut into 24 squares.

By Kayla Marie Kurpius

Ingredients

• ✓ green gel food coloring
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• salt
• baking powder
• shortening
• confectioners' sugar
• heavy cream
• vanilla extract
• salt
• candy decoration

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. 2 Melt butter in a large saucepan. Remove from heat and stir in sugar, eggs, and vanilla. Beat in flour, cocoa powder, salt, and baking powder. Spread batter into the prepared pan.
3. 3 Bake in preheated oven for 25 to 30 minutes. Do not overcook. Remove from the oven and let cool on a wire rack for at least 20 minutes.
4. 4 Meanwhile cream shortening for frosting until fluffy. Gradually add confectioner's sugar and continue beating until creamy and well blended. Add 3 ounces cream, vanilla, and salt and blend on low speed until moistened. Add up to 1 more ounce cream if necessary. Beat on high speed until frosting is fluffy.
5. 5 Transfer 1/2 of the frosting into another bowl and mix in green gel food coloring to get your preferred shade of green.
6. 6 Use a tree-shaped cookie cutter to cut out 8 Christmas trees from the pan of cooled brownies.
7. 7 Pipe green and white frostings onto cooled brownies to look like snow-covered trees. Decorate with candies.

By thedailygourmet

Ingredients

• ✓ green gel food coloring
• green food coloring
• vanilla extract
• powdered sugar
• butter
• cream cheese
• milk
• almond extract
• vanilla extract
• sour cream
• egg white
• white sugar
• butter
• baking soda
• salt
• baking powder
• all-purpose flour
• pistachio
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
2. 2 Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
3. 3 Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
4. 4 Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
5. 5 Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
7. 7 While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
8. 8 Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
9. 9 Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
10. 10 Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

By John Somerall

Ingredients

• ✓ green gel food coloring
• candy sprinkle
• candy
• salt
• pink gel food coloring
• vanilla extract
• heavy cream
• confectioners sugar
• cream cheese
• butter
• pink gel food coloring
• purple gel food coloring
• blue gel food coloring
• buttermilk
• vanilla extract
• egg
• white sugar
• butter
• baking soda
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour 4 (9-inch) cake pans.
2. 2 Whisk flour, salt, baking powder, and baking soda together in a medium bowl and set aside.
3. 3 Beat butter in a stand mixer fitted with the paddle attachment until creamy, about 1 minute. Beat in sugar on high speed, scraping the bowl with a spatula as needed, until fully incorporated, about 5 minutes. Reduce speed to medium-high; beat in eggs one at a time, mixing well after each addition. Mix in vanilla.
4. 4 Mix flour mixture into creamed mixture in 3 additions, alternating with buttermilk, until batter is smooth and slightly thick.
5. 5 Divide batter evenly among 4 bowls. Tint each portion of batter with green, blue, purple, or pink food coloring; stir until smooth. Pour batter into the prepared cake pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, about 25 minutes. Place the pans onto wire racks to cool completely, about 25 minutes.
7. 7 Make frosting: Beat butter and cream cheese in a stand mixer fitted with a clean paddle attachment until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and vanilla; beat on low speed for 30 to 60 seconds. Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Mix in salt.
8. 8 Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter.
9. 9 Place one of the intact cake layers on a cake stand or serving plate. Use an offset spatula or butter knife to spread frosting over cake layer. Position one of the cake rings on top. Spread frosting over the top and inside the circle. Repeat with second cake ring. Fill the hole with candies and sprinkles. Place remaining intact cake layer on top. Frost the top and sides of entire cake.
10. 10 Tint any remaining frosting with pink food coloring and pipe decoratively over cake.
11. 11 Cut cake into slices; spoon any candies that spill out over the slices.

By Sally's Baking Addiction

Ingredients

• ✓ green gel food coloring
• semisweet chocolate
• butter
• semisweet chocolate chip
• confectioners' sugar
• butter
• milk
• peppermint extract
• water
• peppermint extract
• vanilla extract
• vegetable oil
• milk
• egg
• salt
• baking powder
• baking soda
• cocoa powder
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
4. 4 While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
5. 5 Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
6. 6 Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
7. 7 Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
8. 8 Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

By mrsembee

Ingredients

• ✓ green gel food coloring
• butter
• egg
• sugar
• carrot
• almond
• lemon
• all-purpose flour
• baking powder
• salt
• marzipan
• orange gel food coloring
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
2. 2 Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
3. 3 Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
6. 6 Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
7. 7 Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.

By Lena