White Christmas Chocolate Wreath

Christmas baking is my jam. There is something special about baking for your people during the festive season. Whether it’s a work morning tea, a packed box of sweets for the night shift worker, a homemade gift, or simply a plate on the bench, there is always someone to bake for in the month of December. One of my absolute favorite recipes for the festive season is this White Christmas Slice – although spoiler alert, there is no baking involved! This year I took this humble festive favorite and took it a step further, and turned it into a showstopping centerpiece… I give you my White Christmas Chocolate Wreath!

Here’s what you need to get started…

• This White Christmas slice recipe. It’s the base for our wreath and oh-so-freaking-good! Full of glace fruit, pistachios, coconut, rice bubbles, and white chocolate, this recipe just screams the festive season.
  
  
• No stick Cooking spray. I am OBSESSED with this cooking spray from Williams Sonoma. This stuff is the bomb when it comes to greasing bundt pans, but I use it for so much more and it has never failed me.
  
  
• Ribbon. I used a 38mm satin green ribbon I had lying around.
  
  
• You can use either a non-stick cake tin with a removable base (a 22-24cm pan is perfect) or a round mold on a Silpat or baking paper. To create the center hole, I use a straight-sided whisky glass with an 8cm diameter.
  
  
• Dried edible flowers

How to make this edible chocolate wreath for the festive season

1. Thoroughly spray with baking spray your no-stick cake tin and whisky glass. In the center of the ring tin, place the straight-sided glass in the middle, and (if needed) touch up any sections that have not been sprayed with baking spray.
   
   
   
2. Make White Christmas slice according to the recipe up until (and including) step 4
   
   
   
3. Place spoonfuls of the white Christmas mixture evenly in the DIY ring tin until all the mixture is used up.
   
   
   
4. Place in the fridge for 2 hours.
   
   
   
5. Remove from the fridge and gently remove both the glass and the cake ring.
   
   
   
6. Place on a plate or cake stand and decorate with a ribbon bow. Scatter edible flowers on top!

Holy moly, it’s stuck!

If your glass doesn’t release straight away, pour a little hot water in the glass and it normally releases in a minute or two. You only need a little water (not a lot) otherwise it can get super messy. With a bit of cloth, move the water around the glass, gently wiping (and warming up) the glass for a smooth release.

A few more recipes that just scream festiveness…

• Spiced dulce de leche thumbprints
• Vanilla spice shortbread
• Smashed duck fat potatoes with truffle salt
• Boozy Baileys Chocolate Truffles
• Maple pecan shortbread cookies
• Baked Biscoff cheesecake slice

What is your favourite recipe to bake over the festive season? Let me know in the comments!

Merry Christmas

x

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