Just in time for your Olympic festivities, this mini mountain cake was created by Rebecca Hansen of First Mate Photo.
This cake is pretty easy, looks really wintery, and will get your gang in the mood for the Olympics. I used a beehive cake mold to get my cake mountain shaped but if you feel up to it you can bake three layers of cake and shave away the sides until you have the shape you like.
– Beehive cake mold (you can find these on Amazon)
– 1 Box mix (don’t make your life harder than it needs to be)
Follow the instructions on the box for a bundt cake. Done.
Cream Cheese Buttercream Frosting:
– 1 stick butter (softened)
– 1 Package cream cheese (softened)
– 4 cups powder sugar
In a mixer beat together the cream cheese and butter until light and fluffy. Gradually add in the sugar (one cup at a time), making sure your mixer is on low when you add it. If the icing seems too thick you can add milk a tablespoon at a time until you get the right consistency.
If you are using the beehive cake mold, cut off any excess cake on the flat insides of your cake. Put a thick layer of frosting between the two and stick them together. Then give your cake a good crumb coat. Lightly cover the entire cake in a thin layer of icing then let it set in the fridge for 15 minutes. Next add a thick layer of frosting. This layer doesn’t need to be too neat since you’ll be covering it.
While your crumb coat is setting assemble your giant slalom gates (those red and blue flags). Use an inch of washi tape and wrap each end around a toothpick. Set aside.
Once you have your cake completely frosted, cover the frosting in coconut. Place your gates on the cake in an alternating pattern. Put a skier at the top or somewhere in the course. Add the trees in around the sides then dust the cake with some powdered sugar so it looks extra snowy. Finish up by eating a slice and cheering for Bode.