Unconventional Holiday Treat: White Chocolate Cake in a Christmas Cookie Tin: As the holiday season approaches, it’s time to think outside the traditional dessert box and surprise your guests with a one-of-a-kind treat: White Chocolate Cake in a Christmas Cookie Tin. Imagine the decadent richness of white chocolate cake paired with the zesty tartness of cranberry curd, all nestled in a festive tin that screams Christmas cheer. In this article, you’ll discover the step-by-step process of creating this unconventional holiday dessert, from the ingredients you need to the presentation tips that will wow your friends and family. Get ready to elevate your holiday gatherings with a dessert that is as delicious as it is visually stunning.

Christmas Cookie Tin Cakes: The perfect solution to all those cookie tins you have in your closet. Instead of filling Holiday Cookie Tins with cookies, how about gifting a delicious cake? These Christmas Cookie Tin Cakes make the perfect hostess gift. Switch it up this year and make this amazing white chocolate cake with a cranberry curd glaze topped with a white chocolate cream cheese frosting! MERRY CHRISTMAS🎄

CAN I BAKE DIRECTLY IN A CHRISTMAS COOKIE TIN? Here are a few reasons why I don’t recommend using a Christmas Cookie Tin to bake your cake.

You don’t know if the inside of the tin is coated with something that wouldn’t withstand a high temperature.
Consider if the seams are welded or simply clamped together.
Will the finish (paint) melt and create toxins? Probably

DISPOSABLE ROUND PIE CANS

I recommend using a disposable round pie pan. The pan will fit perfectly in a small tin. Click here for what used→Decony 7″ Disposable Round Pie Pans Brown and Gold

WHERE CAN I FIND COOKIE TINS IF I DON’T HAVE ANY?

You can find the Christmas Cookie Tins at most stores that sell holiday baking supplies, Christmas decorations, and party supplies. I found my cookie tins at the Goodwill. It’s a great way of upcycling

How to Make White Chocolate Cakes

FOR THE 4 (7-inch) CAKES: Pour the prepared white chocolate cake batter into each 7-inch disposable pan (13 ounces each). Bake in a 350° oven for 23 minutes or until a wooden toothpick inserted into the center comes out clean. Cool completely.

Spoon one-third cup of homemade cranberry curd on the tops of each cake. Spread just before the edge.

It’s time to add the white chocolate frosting! In a crisscross pattern, add the frosting on top of the cranberry curd. I used a Wilton 4B tip. Around the edge, I used a 6FT tip or a large star piping tip.

Typically, the classic white cake is used to make a traditional wedding cake. The perfect texture and flavor that goes with any frosting or glaze. Adding in white chocolate chips only adds to the delicious vanilla flavor of the cake, plus a little pop of creaminess. To keep the cake white, I like using a clear vanilla extract. My favorite brand is Sunny Side Up Bakery. The vanilla is thick like a syrup, and the flavor is good for imitation. I purchased mine at Hobby Lobby. If your store still carries that brand, grab it! I tried to get you a link, but it looks like they don’t carry it anymore. If you can’t find this brand, then do a little research and find a good clear vanilla. It’s bad enough that we are using an imitation flavoring, so please make sure it’s a good quality product.✨

Incorporating egg whites whipped into stiff peaks creates a lighter cake batter. Add half, fold in, then add the remaining egg whites, fold in.

Pour 13 ounces of cake batter into each 7-inch disposable pan. Bake at 350 degrees for 23 minutes or until golden and a wooden toothpick inserted into the center comes out clean. Top with Homemade Cranberry Curd.

WHAT OTHER INGREDIENTS CAN I ADD TO THE WHITE CHOCOLATE CAKE?

The first rule of adding “extra” ingredients to a cake recipe is ONLY ADD 1 CUP. So, if you would like to add dried cranberries to the cake batter along with the white chocolate chips, add ½ cup of each ingredient. WHAT HAPPENS IF I ADD TOO MUCH ADD IN INGREDIENTS? If you go over the 1-cup rule, your cakes will probably sink. The reason is that adding dried fruits to your recipe may affect the texture and moisture content of the final product. As long as you keep the measurement as a whole to 1 cup, you should be fine.

½ CUP-DRIED CRANBERRIES ( I don’t recommend using fresh as they will add too much moisture)
1 TABLESPOON-ORANGE ZEST (this addition will not affect the other 1 cup ingredients)
½ CUP-NUTS (pistachios or almonds would be delicious)

HOMEMADE CRANBERRY CURD

Transform fresh or frozen cranberries into a sweet, delicious curd. If you are a fan of lemon curd, you will love this cranberry version. The cake is vanilla-flavored and perfect for adding other flavors. Cranberry and white chocolate are a classic combo and complement each other perfectly, so adding a cranberry curd glaze to the tops of each cake makes perfect sense. Absolutely DELICIOUS!

To make the delicious cranberry curd that will add a burst of tartness to your white chocolate cake, start by simmering fresh cranberries with sugar and water until they burst and soften. Then, strain the mixture to remove any solids and let it cool. Next, whisk in some egg yolks and cook the mixture over low heat until it thickens. Finally, stir in some butter and let the curd chill in the refrigerator until it’s ready to use. Once your cranberry curd is prepared, you can move on to assembling the cake in a cookie tin. DELICIOUS! CLICK HERE FOR THE RECIPE→HOW TO MAKE CRANBERRY CURD

WHITE CHOCOLATE CREAM CHEESE FROSTING

This creamy frosting is not too sweet and is the perfect compliment to any cake. With ingredients like melted white chocolate, cream cheese, and butter, you know this frosting will be a winner. I thought it would be fun to add a “bakery-like” pattern to the tops of my cakes. Mind you, cake decorating is something I’m just learning, so please excuse the wavy lines and not-so-perfect edges. The BIGGEST TIP I can give you is to practice! Before I started decorating the cakes, I practiced on a sheet of parchment paper. There are also tons of videos out there to watch (I probably should have done that, but I didn’t). HERE’S WHAT I DID: In a crisscross pattern, add the white chocolate frosting. I used a Wilton 4B tip. Around the edge, I used a 6FT tip or a large star piping tip. Sorry, but I don’t even know what that shape is called🤦🏻‍♀️ I think it’s fashioned after the shell technique. CLICK HERE FOR THE RECIPE→WHITE CHOCOLATE CREAM CHEESE FROSTING

If you find your life too busy to make a cake from scratch, here are a few tips on how to transform a cake mix into a cake that tastes like homemade cake.

SWAP OIL FOR MELTED BUTTER
EXCHANGE WATER FOR MILK
ENHANCE WITH EXTRACTS
ADD WHITE CHOCOLATE CHIPS
MAKE HOMEMADE FROSTING

CAN I MAKE THE WHITE CHOCOLATE CAKES IN ADVANCE?

YES! Everything, including the cakes, cranberry curd, and frosting, can be made in advance.

REFRIGERATOR: Wrap cakes with plastic wrap and foil or place them in an airtight container. They will stay fresh for 5-7 days.

FREEZER: Wrap cakes with plastic wrap and foil and place them in a freezer-safe zip-top bag or airtight container. They will stay fresh and frozen for up to 6 months.

CAN I MAKE CRANBERRY CURD IN ADVANCE?

YES! Enjoy this delicious cranberry curd for most of the year!

REFRIGERATOR: Fresh Homemade Cranberry Curd can stay fresh in a sealed, airtight container for 7 days. I have even gone up to 2 weeks.
FREEZER: Spoon the curd into an airtight container ( I like using freezer-safe zip-top bags). The Cranberry Curd will stay fresh for up to 6 months. NOTE: Some have reported theirs was good after a year! Thaw in the refrigerator overnight.

CAN I MAKE WHITE CHOCOLATE CREAM CHEESE FROSTING IN ADVANCE?

YES! Frosting is delicious, even made in advance, and stays fresh a lot longer than you may think.

REFRIGERATOR: Leftover cream cheese frosting kept in the refrigerator will last up to two weeks (depending on the cream cheese’s expiration date). Store in an airtight container or zip-lock bag.

FREEZER: Because of its high-fat content, cream cheese frosting can be frozen for up to 3 months. For optimal freshness, store it in an airtight container or freezer bag. Any air that gets in creates moisture, which can cause a freezer burn.

MORE CHRISTMAS CAKE RECIPES

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Surprise and delight your loved ones this holiday season with a unique twist on a classic dessert: white chocolate cake in a festive Christmas cookie tin. The combination of rich white chocolate and tangy cranberry curd, presented in a creative and eye-catching way, will leave a lasting impression on your guests. Whether you gift this decadent treat to a hostess or serve it at your own holiday gathering, it’s sure to be a hit. So go ahead, spread the joy of this delicious cake, and make this holiday season truly special. Share the love, one slice at a time.🎄Sheryl

Christmas Cookie Tin White Chocolate Cakes

Yield: Makes 4 (7-inch) Cakes

Use up last years Christmas tins and fill them delicious white chocolate cakes, a cranberry curd glaze, and white chocolate cream cheese frosting!

Ingredients

For the White Chocolate Cakes:

1 cup unsalted butter, softened
1 tablespoon clear vanilla extract
1½ cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup heavy cream
½ cup vegetable oil
6 large eggs
1 cup white chocolate chips

For the Cranberry Curd:

1 pound fresh or frozen cranberries
1 cup water
6 large egg yolks
2 large egg whites
1½ cups granulated sugar
6 tablespoons unsalted butter, cut into small cubes
OPTIONAL: red gel food coloring

For the White Chocolate Cream Cheese Frosting:

1 cup white chocolate chips
1 (8 ounce) package cream cheese, softened
1 cup unsalted butter, softened
1 teaspoon vanilla extract
6 cups powdered sugar

Instructions

For the White Chocolate Cakes:

Preheat oven to 350°. In a large mixing bowl, beat butter until light and fluffy; add vanilla.
Whip until combined; slowly add sugar and continue beating until combined.
Whisk together the flour, baking powder, and salt in a medium bowl.
Add the flour mixture, heavy cream, and oil to the butter mixture alternately until just combined. Stir in the white chocolate chips.
Pour batter into a large mixing bowl.
Add the egg whites to a clean mixing bowl. Whisk on medium-high until the egg whites reach a stiff peak.
Fold egg whites into the batter.
Spoon 13 ounces of cake batter into each 7-inch pan.
Place pans on a baking or cookie sheet.
Bake for 23 minutes or until a toothpick inserted into the center comes out clean. Cool completely before adding the curd and frosting.

For the Cranberry Curd:

CLICK HERE FOR THE INGREDIENT LIST AND DIRECTIONS→HOW TO MAKE CRANBERRY CURD

Spoon 1/3 cup of the cranberry curd on top of cooled cakes.
Spread just before the edge.

For the White Chocolate Cream Cheese Frosting:

CLICK HERE FOR THE INGREDIENT LIST AND DIRECTIONS→WHITE CHOCOLATE CREAM CHEESE FROSTING

Spoon some of the frosting into a piping bag fitted with a small star tip (I used a 4B tip)
In a crisscross pattern, add the white chocolate frosting.
Around the edge, spoon frosting into a piping bag fitted with a large star piping tip (I used a 6FT tip).
I created a wave around the edge. I think it's a shell pattern, but I don't really know. I'm very new to cake decorating. Luckily, there are a lot of tutorials on YouTube. I should have started there, but I decided to wing it. There's no reason why you can't, too!
TIP: If your cookie tin is a bit large, place some matching tissue paper on the bottom and a little bit up the sides. This will give the cake more stability.

Notes

HOW TO MAKE SEMI HOMEMADE COOKIE TIN CAKES

SWAP OIL FOR MELTED BUTTER
EXCHANGE WATER FOR MILK
ENHANCE WITH EXTRACTS
ADD WHITE CHOCOLATE CHIPS
MAKE HOMEMADE FROSTING

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THANKS FOR VISITING♥

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life