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  2. 60 Christmas Cakes That Will Make You Forget All About Cookies

    www.aol.com/62-christmas-cakes-forget-cookies...

    We turned two store-bought cake mixes, one 8" cake pan, one 8" heat-safe bowl, marshmallows, and one cake donut to create this joyful igloo cake. Check out our video for tips, then use this recipe ...

  3. 100+ Festive Holiday Desserts To Make Your Christmas Spread ...

    www.aol.com/97-festive-holiday-desserts...

    Check our list of 100+ must-make festive holiday desserts—everything from classic showstoppers like pies and cakes, to easy bars, balls, bites, and more.

  4. Santa Down The Chimney Christmas Cakes - AOL

    www.aol.com/food/santa-down-chimney-christmas-cakes

    Christmas is definitely a time for baking with the family. There's Christmas cookies, gingerbread houses and numerous types of holiday cakes. To add some whimsy to the dessert spread, this Santa ...

  5. Cake decorating - Wikipedia

    en.wikipedia.org/wiki/Cake_decorating

    Buttercream swirls are piped onto the sides of a cake with a pastry bag. Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item. It is a form of sugar art that uses materials such as icing, fondant, and other edible decorations. An ...

  6. Christmas cake - Wikipedia

    en.wikipedia.org/wiki/Christmas_cake

    In India, Christmas cakes are traditionally a fruit cake with many variants. Allahabadi cake is famous for its rich taste and texture. Many smaller and more traditional Christian bakeries add alcohol, usually rum, in the cake. [8] In Sri Lanka, Christmas cakes use treacle instead of cane sugar and include spices like nutmeg, cinnamon, and black ...

  7. Yule log (cake) - Wikipedia

    en.wikipedia.org/wiki/Yule_log_(cake)

    Made of sponge cake, to resemble a miniature actual Yule log, it is a form of sweet roulade. The cake emerged in the 19th century, probably in France, before spreading to other countries. [2] It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside.