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 stand up to 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 prepared white chocolate cake batter into each 7 inch disposable pans (13 ounces each). Bake in a 350° oven 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.

Time to add the white chocolate frosting! On top of the cranberry curd, 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.

Typically the classic white cake is what 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 you’re store still carries that brand grab it! I tried to get you a link and 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 that have been whipped into stiff peaks creates a lighter cake batter. Add half, fold in, add the remaining eggs whites, and 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 being, 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 compliment each other perfectly. So adding a cranberry curd glaze to the tops of each cake makes perfect sense. Absolutely 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 a 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 of 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 tip on how to transform a cake mix into tasting like a 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, the cakes, cranberry curd, and frosting can be made in advance.

REFRIGERATOR: Wrap cakes with plastic wrap and foil or place in an airtight container, the cakes will stay fresh to 5-7 days.

FREEZER: Wrap cakes with plastic wrap and foil, place in a freezer safe zip top bag or place wrapped cakes in a freezer safe airtight container. Will stay fresh frozen 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 the a sealed airtight container for 7 days. I have even gone up to 2 weeks.
FREEZER: Spoon curd into an airtight container ( I like using freezer safe zip top bags). The Cranberry Curd will stay fresh 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 then you may think.

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

FREEZER: Because of its high-fat content, you can freeze cream cheese frosting for up to 3 months. Ensure the cream cheese frosting is stored in an airtight container or freezer bag for optimal freshness. Any air that gets in creates moisture, which can cause freezer burn.

MORE CHRISTMAS CAKE RECIPES

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 cup 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:

CLICK HERE FOR THE RECIPE →HOMEMADE CRANBERRY CURD

For the White Chocolate Cream Cheese Frosting:

CLICK HERE FOR THE RECIPE→WHITE CHOCOLATE CREAM CHEESE FROSTING

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.
In a medium bowl, whisk together the flour, baking powder, and salt.
Alternate adding the flour mixture, heavy cream and oil to the butter mixture until just combined. Stir in white chocolate chips.
Pour batter into a large mixing bowl.
In a clean mixing bowl add the egg whites. Whisk on medium high until the egg whites reach a stiff peak.
Fold egg whites into batter.
Spoon 13 ounces of cake batter into each 7-inch pans.
Place pans on a baking or cookie sheet.
Bake 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 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 of started there but decided to wing it. There's no reason why you can't too!
TIP: If your cookie tin is a little large, place some matching tissue paper in the bottom of the tin 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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Lady Behind the Curtain

Bringing the simplicity of entertaining into your life