1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup whole milk
1 1/2 teaspoons baking powder
1 teaspoon alcohol-free vanilla extract
1/4 teaspoon salt
1/2 cup marshmallow fluff for the filling
12 ounces white chocolate melting wafers
2 tablespoons vegetable shortening
Green sanding sugar and red decorating icing for garnish
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a standard jelly roll pan or a large rimmed baking sheet. Line the bottom with parchment paper to ensure the thin cake layer releases easily after baking.
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, then stir in the alcohol-free vanilla extract. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a smooth batter forms.
Pour the batter into the prepared baking pan and spread it into an even layer using an offset spatula. Bake for 12 to 15 minutes, or until the top is golden brown and springs back when lightly touched. Allow the cake to cool completely in the pan before attempting to cut it, as gluten-free cakes can be fragile while warm.
Once the cake is cool, use a tree-shaped cookie cutter to stamp out your shapes. You should be able to get about 24 individual trees if you place the cutter efficiently. Carefully remove the trees from the pan and set them aside. If the cake feels too soft, you can place the pan in the freezer for 10 minutes to firm it up before cutting.
Spread a thin layer of marshmallow fluff onto the bottom side of half of the cake trees. Top each one with a second cake tree to create a sandwich. Press down very gently so the filling spreads to the edges without squeezing out. Place the assembled sandwiches on a wire rack over a piece of parchment paper.
Melt the white chocolate wafers and vegetable shortening in the microwave in 30-second intervals, stirring until completely smooth. Dip each cake sandwich into the chocolate or pour the chocolate over them to coat the top and sides. While the chocolate is still wet, sprinkle with green sanding sugar and use the red icing to create the signature stripes. Let the chocolate set completely before serving.
