Cream filled Christmas cakes

I decided to do something fun with these specialty cake pans by Chicago Metallic. Aren’t they cute? There are many shapes available, I happened to have the Christmas stocking and gingerbread man shapes, so that’s what I used. Plain cupcake pans also work just fine if you don’t have the specialty pans.

Instead of just making mini cakes, I decided to fill them with my delicious cream filling before I decorated them. You can use any cake mix or scratch cake recipe in any flavor you prefer. I used vanilla filling, but you can easily convert it to chocolate cream if you prefer. OR, fill half with vanilla, add cocoa to the remainder of the filling and you’ll have two varieties. How cute are these treats?



1/4 cup butter
1/4 cup shortening
2 cups confectioner’s sugar
Dash of salt
3 TBSP milk
1 tsp vanilla extract*


1. Make filling: In a large bowl, beat butter and shortening together until smooth and fluffy. Blend in confectioners’ sugar and a dash of salt. Beat well. Gradually beat in 1 teaspoon vanilla, and up to 3 TBSP milk until desired consistency is reached. Beat until light and fluffy.
2. Fill a pastry bag with a #5 tip. If making cupcakes, push tip through the bottom of paper liner to fill.

*NOTE: If you want to add a different flavor extract, feel free. If it’s holiday time, you may want peppermint (Not spearmint). Other suggestions for anytime you want to be creative are raspberry, orange, lemon, or any other flavor that sounds good to you. You may even want to add a few drops of food coloring to match the flavor of the cream.

NOTE: To make chocolate cream, add cocoa powder and a bit more milk.

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By Tika for CHEW WANNA EAT? © 2015

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