Wow Christmas Guests with This Amazing Ski Mountain Cake

Yields: 12-16 servings

Prep Time: 1 hour 30 mins

Total Time: 3 hours 55 mins

Ingredients

For the White Chocolate Cake:

• 1 c.

  (2 sticks) unsalted butter, at room temperature, plus more for pans

• 2 3/4 c.

  all-purpose flour, spooned and leveled, plus more for pans

• 6 oz.

  white chocolate, chopped

• 2 tsp.

  baking powder

• 1/2 tsp.

  baking soda

• 1/2 tsp.

  kosher salt

• 1 1/2 c.

  granulated sugar

• 3

  large eggs, at room temperature

• 1 tsp.

  pure vanilla extract

• 1 c.

  whole milk

For the White Chocolate Frosting:

• 4 oz.

  white chocolate, chopped

• 2 c.

  (4 sticks) unsalted butter, at room temperature

• 5 c.

  confectioners’ sugar

• 1 tsp.

  pure vanilla extract

• 1/4 c.

  heavy cream

• 1/2 tsp.

  kosher salt

• Green food coloring

• Fresh rosemary, for garnish

For the Skiiers:

• 1 c.

  confectioners’ sugar, sifted

• 1 tbsp.

  meringue powder

• 1 tbsp.

  black gel food coloring

• Black sprinkles for skis

Directions

1. Make the cake: Preheat oven to 350°F. Butter and flour three 8-inch cake pans. Melt chocolate in a bowl in microwave at 50% power for 30 seconds; stir. Continue to microwave and stir, in 10-second intervals, until melted and smooth. Cool slightly.

2. Whisk together flour, baking powder, baking soda, and salt in a bowl. Beat butter, sugar, eggs, vanilla, and milk with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Slowly beat in flour mixture just until combined. Beat in melted white chocolate. Transfer batter to prepared pans, dividing evenly.

3. Bake until cakes are golden brown and a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool in pans for 10 minutes; then transfer to a wire rack to cool completely.

4. Make the White Chocolate Frosting: Melt chocolate in a bowl in microwave at 50% power for 30 seconds; stir. Continue to microwave and stir, in 10-second intervals, until melted and smooth. Cool slightly. Beat butter with an electric mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in confectioners’ sugar, scraping down sides as necessary, until fully combined, about 1 minute. Beat in white chocolate. Beat in vanilla, cream, and salt, about 1 minute. Transfer 1/2 cup frosting to a bowl; add a few drops of green food coloring and stir until evenly colored.

5. Make the Skiers: Whisk together confectioners’ sugar, meringue powder, and 1 tablespoon room-temperature water with an electric mixer on high speed until stiff peaks form, 1 to 2 minutes. Whisk in black food coloring until evenly colored. Transfer icing to a piping bag fitted with a small, round tip. Place skier template underneath a sheet of wax paper or parchment paper. Using the template, pipe the form of a skier and immediately add sprinkles for skis. Repeat desired number of times. Let dry for 2 to 4 hours.

6. Assemble cake: Remove domed cake tops, if desired. Place one cake layer on a cake stand or plate. Top with 3/4 cup frosting, spreading to the edge. Repeat with remaining layers. Frost sides of cake. Transfer 1 1/2 cups frosting to a piping bag fitted with a large star piping tip. Starting at the bottom of the cake, pipe up and over onto the top, stopping in the center to make a ski slope; pipe three to four lines for each ski slope. Repeat as desired.

7. Transfer 1/2 cup frosting to a piping bag fitted with a small star piping tip. Pipe ski trail lines between the slopes as desired. Transfer green frosting to a piping bag fitted with a small French star tip. Pipe small trees over the top and sides of the cake. Add small pieces of rosemary to mimic trees. Use the tip of a knife or offset spatula to carefully remove dried skiers from parchment paper. Place skiers on ski slopes.

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