Type what you have

Ingredients

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

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

• ✓ candy decoration
• black gel food coloring
• coconut
• milk
• confectioners' sugar
• vanilla extract
• butter
• water
• vanilla extract
• rapeseed oil
• milk
• egg
• salt
• baking soda
• baking powder
• cocoa powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch springform pans.
2. 2 Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add eggs milk, oil, and vanilla extract. Beat with an electric mixer on medium speed until well combined, about 2 minutes. Stir in boiling water. divide batter between the prepared springform pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans on ire racks for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto wire racks. Let cool completely, about 30 minutes.
4. 4 Cream together butter and vanilla extract in a large bowl. Blend in confectioner's sugar, 1/2 cup at a time, until fully incorporated. Beat in milk until frosting is light and fluffy. Keep icing covered until ready to decorate.
5. 5 Place 1 whole cooked cake on a serving tray for the bunny's head. Cut 2 convex-shaped ears from each side of the second cake place. Place ears on each side of the head. Use the remaining concave-shaped piece for the bowtie; position it about 1/2 inch below the head.
6. 6 Spread frosting over the entire cake. Sprinkle with flaked coconut to make the surface look like fur. Decorate the bunny face and bowtie with candy decorations and use the black decorating icing to draw on whiskers.

By liz

Ingredients

• ✓ candy decoration
• butter
• butter
• white sugar
• vanilla sugar
• egg
• dark chocolate
• almond meal
• bread crumb
• dark chocolate
• confectioners' sugar
• butter
• butter
• almond extract
• marzipan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch heart-shaped pan with butter and dust with some extra bread crumbs.
2. 2 Cream 1/2 cup plus 1 tablespoon butter in a bowl with an electric mixer; mix in 2/3 cup white sugar and vanilla sugar. Add eggs one at a time, beating well after each addition, until light and foamy.
3. 3 Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then blend into egg mixture. Mix almond meal with bread crumbs and fold into the chocolate batter. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven on the lowest rack for 45 minutes. Remove from oven and cook completely, about 1 hour. Remove from pan.
5. 5 Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then mix in confectioner's sugar.
6. 6 Cream 1/2 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Stir in chocolate-sugar mixture and almond extract until ganache is smooth.
7. 7 Cut heart cake horizontally into 2 layers. Cover the bottom layer with some chocolate ganache and place second layer on top. Cover heart on all sides with remaining chocolate ganache.
8. 8 Roll out marzipan into a thin layer on parchment paper. Cut out circles with a small glass to make petals; you need about 12 petals per rose. Roll one of the circles into a spiral shape for the center of the rose. Add the next marzipan circle and roll it around the center piece. The marzipan should just stick together. If you need extra "glue", use some water. Decorate cake with pink roses and other candy to your liking.

By vewohl