Unleash Your Creativity with these 3 Easy to Make Edible Holiday Cake Decorations: ‘Tis the season to elevate your holiday baking game and impress your guests with eye-catching edible cake decorations. Imagine a sugared rosemary and cranberry wreath, sparkling sugar cone pine trees, and dried fruit and candy toppers adorning your desserts like works of art. In this article, we will explore three delectable decorations that will take your holiday treats to the next level. Get ready to unleash your creativity in the kitchen and create show-stopping desserts that will be the talk of the town.

Three Easy to Make Holiday Cake Decorations

How to Make Sugared Rosemary and Cranberry Wreath

Creating a sparkling Christmas Wreath as a cake topper is a lot easier than you might think and VERY inexpensive, especially if you have a rosemary bush in your yard. The iridescent sparkle is so beautiful and professional that it actually looks artificial! Not only can the sugared rosemary be used to create a wreath, but it can also double as snowy pine trees.

SUGAR COATING INGREDIENTS LIST-full printable recipe below in recipe card

½ cup granulated sugar
½ cup water
20 fresh sprigs rosemary
2 cups fresh cranberries
2 cups sparkling sugar

SUGARED CRANBERRIES AND ROSEMARY INSTRUCTIONS

Line two baking sheets with parchment paper and place a wire rack on top of each.
In a small saucepan, whisk together granulated sugar and water.
Bring to a boil over medium-high heat; reduce the heat to low and simmer for 2 to 3 minutes.
Remove from heat, and let cool for 10 to 15 minutes.
Dip rosemary sprigs in syrup until just coated in syrup; place on one prepared rack.
Repeat with the remaining rosemary.
Do the same procedure with the cranberries using a slotted spoon to remove from the syrup.
Let stand to dry for about 1 hour.
Place sparkling sugar in a bowl. Dredge rosemary in the sugar to coat; return to a wire rack.
Repeat the procedure with cranberries using a slotted spoon.
Let stand until dry, about 1 hour.
Store in an airtight container for up to 2 days.

How to Make Snowy Rosemary Pine Trees

The sugar process is the same as the rosemary wreath. Here’s a difference: For the wreath, you want the wonderful ends of the stem, but the ends are too soft and limp to be used as trees. Because of the direction in which the leaves grow, the end of the stem is the end that will be inserted into the cake. Snip the end until you reach the point at which the stem is sturdy. Create a grove of sparking pine trees!

How to Make Sparkling Sugar Cone Pine Trees

These adorable pine trees will add a festive and whimsical touch to your holiday cakes and treats. There are two options for this incredible snowy cake topper. SET UP: Before starting, set up a drying station. I took skewers and pressed them into a piece of styrofoam. WHITE CHOCOLATE: To create sparkling sugar cone pine trees, start by dipping large ice cream cones in melted white chocolate. Then, sprinkle sparkling sugar all over the cone to create a snowy effect. Add small edible decorations like candied pearls or silver dragees to mimic ornaments on the tree. FROSTING: In a bowl, add sparkling sugar and coconut, and mix with your fingers to get the coconut covered with the sugar. NOTE: For extra texture, I used three different white sugar sizes. (fine, medium, and large pieces) Smooth frosting (I used homemade frosting; store-bought will work, too) over the cone, lay the cone in the sprinkle mixture, cover the cone with the sprinkle mixture, pressing into the cone. Place each covered cone onto a skewer to dry and harden in the refrigerator. This will help make the placing of the trees easy and mess-free. NOTE: I found the mini deer where the Christmas Village items were sold. You can decorate with mini village houses, snowmen, and people!

ONCE THE CONES HAVE BEEN CUT, DO NOT HOLD THE SEAM TO ADD FROSTING. THE SEAM IS WEAK AND WILL BREAK.

½ cup white sugar sprinkles (sanding sugar of different sizes)
¼ cup shredded sweetened coconut
7-10 sugar cones (depending on if they are cut)

WHITE SPARKLING SANDING SUGAR-$1.77 at Walmart is the BEST find! I have never seen sparkling sugar that is iridescent, but this sugar is! It made everything look so magical.

Another Edible Cake Topper Option!

How to Make and Decorate a Mini Graham Cracker House Cake Topper | These cute little houses measure 2¼” wide, 3″ long and 4″ tall. Perfect as a cake topper or make several for a fun edible village. Perfect for a gingerbread house decorating party! Kids love to make and decorate these mini graham cracker houses, and so do adults!

HOW TO CUT SUGAR CONES INTO DIFFERENT HEIGHTS

Fill a glass with warm water
Hold the cone to where you want to cut for 10 seconds.
Remove from the water, use a serrated knife, and gently cut at the watermark.

MORE EDIBLE CAKE DECORATION IDEAS

EARTHY LOOK FOR A SPICE CAKE: For a different texture profile, try using dried fruit, star anise, and cinnamon sticks.

HOW TO DRY APPLE AND ORANGE SLICES

Preheat oven to 200°.
Line two baking sheets with parchment paper.
Slice apples and oranges as thin as possible (1/8 to 1/4-inch)
Place slices on prepared baking sheets.
Bake orange slices for 3.5 to 4.5 hours.
Flip slices every 30 minutes to help prevent curling
Bake apple slices for 1 hour, flip, and continue baking for about 3 hours.
TIP: NOT ALL THE SLICES WILL BE DONE AT THE SAME TIME. REMOVE APPLE AND ORANGE SLICES AS THEY BECOME DRY

FOR A WHIMSICAL LOOK, ADD CANDIES AND GINGERBREAD MEN. Candy toppings like gummy bears, sprinkles, and chocolate chips can bring a fun and playful element to your holiday creations. Experiment with different combinations and patterns to create unique and eye-catching designs that will impress your guests.

GET CREATIVE AND HAVE FUN!

To perfect your edible decorations, pay attention to detail and experiment with different combinations of toppings. Start by ensuring that your cake is cooled completely before adding any decorations to prevent melting or sliding. Additionally, try using a variety of textures and colors to create visual interest and depth in your designs.

Remember that the key to perfecting edible decorations is to have fun and embrace your creativity. Don’t be afraid to try new ideas and combinations to see what works best for your holiday cakes. With a little practice and experimentation, you’ll be able to take your edible decorations to the next level and impress your guests with your beautiful and delicious creations. Get ready to unleash your creativity and make your holiday desserts truly memorable.

CAKE RECIPES

Drive the whole experience home with a delicious cake recipe. Not only will the cake look stunning, but it will also taste incredible.

LATEST POSTS

Incorporating these edible cake decorations into your holiday desserts will not only impress your guests but also showcase your creativity and attention to detail. So go ahead, unleash your inner baker, and create stunning holiday treats that will be the highlight of any celebration. With sugared rosemary wreaths, sparkling sugar cone pine trees, and dried fruit and candy toppers, your cakes will be transformed into works of art that are as delicious as they are beautiful. So this holiday season, don’t just bake – create masterpieces that will leave your guests in awe. Happy Creating!💗Sheryl

Three Easy to Make Edible Holiday Cake Decorations

Ingredients

For the Sugared Cranberries and Rosemary:

½ cup granulated sugar
½ cup water
20 fresh sprigs rosemary
2 cups fresh cranberries
2 cups sparkling sugar\

For the Sparkling Sugar Cone Pine Trees:

frosting (I used homemade cream cheese frosting)
¼ cup shredded sweetened coconut
½ cup assorted sizes of white sugar sprinkles
7-10 sugar cones (depending of if they are cut)

Instructions

For the Sugared Cranberries and Rosemary:

Line two baking sheets with parchment paper and place a wire rack on top of each.
In a small saucepan, whisk together granulated sugar and water.
Bring to a boil over medium-high heat; reduce the heat to low and simmer for 2 to 3 minutes.
Remove from heat, and let cool for 10 to 15 minutes.
Dip rosemary sprigs in syrup until just coated in syrup; place on one prepared rack.
Repeat with the remaining rosemary.
Do the same procedure with the cranberries using a slotted spoon to remove from the syrup.
Let stand to dry for about 1 hour.
Place sparkling sugar in a bowl. Dredge rosemary in the sugar to coat; return to a wire rack.
Repeat the procedure with cranberries using a slotted spoon.
Let stand until dry, about 1 hour.
Store in an airtight container for up to 2 days.

For the Sparkling Sugar Cone Pine Trees:

SET UP: Before starting, set up a drying station. I took skewers and pressed them into a piece of styrofoam.
FROSTING: Add sparkling sugar and coconut in a bowl, and mix with your fingers to get the coconut covered with the sugar. NOTE: For extra texture, I used three different white sugar sizes. (fine, medium, and large pieces) Smooth frosting (I used homemade frosting; store-bought will work, too) over the cone, lay the cone in the sprinkle mixture, cover the cone with the sprinkle mixture, pressing into the cone. Place each covered cone onto a skewer to dry and harden in the refrigerator. This will help make the placing of the trees easy and mess-free. NOTE: you can also use melted white chocolate. I prefer the texture and bulkiness the frosting adds to the sugar cone.

HOW TO CUT SUGAR CONES INTO DIFFERENT HEIGHTS

Fill a glass with warm water
Hold the cone to where you want to cut for 10 seconds.
Remove from the water, use a serrated knife, and gently cut at the watermark.

HOW TO DRY APPLE AND ORANGE SLICES

Preheat oven to 200°.

Line two baking sheets with parchment paper.
Slice apples and oranges as thin as possible (1/8 to 1/4-inch)
Place slices on prepared baking sheets.
Bake orange slices for 3.5 to 4.5 hours.
Flip slices every 30 minutes to help prevent curling
Bake apple slices for 1 hour, flip, and continue baking for about 3 hours.
TIP: NOT ALL THE SLICES WILL BE DONE AT THE SAME TIME. REMOVE APPLE AND ORANGE SLICES AS THEY BECOME DRY

HOW TO MAKE SNOWY ROSEMARY PINE TREES

The sugar process is the same as the rosemary wreath. Here's a difference: For the wreath, you want the wonderful ends of the stem, but the ends are too soft and limp to be used as trees. Because of the direction in which the leaves grow, the end of the stem is the end that will be inserted into the cake. Snip the end until you reach the point at which the stem is sturdy. Create a grove of sparking pine trees!

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Three Easy to Make Edible Holiday Cake Decorations