1.5 cups gluten-free all-purpose flour blend with xanthan gum
1 cup granulated sugar
1.5 teaspoons baking powder
0.25 teaspoon salt
0.5 cup unsalted butter, softened at room temperature
2 large eggs
0.5 cup whole milk
2 teaspoons alcohol-free vanilla
1 cup vanilla buttercream or cream cheese frosting
12 ounces white chocolate melting wafers or white candy melts
2 tablespoons green sanding sugar
1 tube red decorating icing
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking pan with parchment paper, making sure to leave a little overhang on the sides so you can easily lift the cake out later. Lightly grease the parchment with a bit of butter or oil to ensure the cake does not stick.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is just combined. Be careful not to overmix, as you want the cake to remain light.
Pour the batter into your prepared baking pan and spread it out evenly with a spatula. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan. Once cool, lift the cake out using the parchment paper and place it on a flat cutting board.
Use a tree-shaped cookie cutter to cut out 24 small trees from the sheet of cake. If you do not have a cookie cutter, you can cut the cake into triangles using a sharp knife. Since these will be sandwiched together, try to make sure you have an even number of shapes.
Take one cake tree and spread a thin, even layer of vanilla frosting on the flat side. Place another cake tree on top to create a sandwich. Repeat this process until you have 12 sandwich cakes. Place these on a tray and put them in the freezer for about 20 minutes. Chilling them helps the cake stay together when you dip it in the warm chocolate.
Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Using a fork or a dipping tool, carefully dip each chilled cake sandwich into the melted chocolate. Let the excess chocolate drip off before placing the cake back onto parchment paper. While the chocolate is still wet, sprinkle the edges or the top with green sanding sugar.
Once the white chocolate has fully set and hardened, use the red decorating icing to pipe small zig-zag lines or dots across the trees to mimic the look of traditional Christmas ornaments and garland. Let the icing dry before serving.
