Rock Candy Christmas Cake

but that was only because I was using a green cake stand and wanted some contrast. You can start with whichever color you prefer Cover with about 34 cup whipped vanilla buttercream. Add the next layer of cake it should be the opposite color. If you started with red your next layer should be green Repeat this process with all the layers. Once you have added your final layer cover the cake with a thin coat of whipped vanilla buttercream. This is called a crumb coat and will seal in all the crumbs. Set cake in the fridge to chill for about 15 minutes Now you will place the final beauty layer of frosting on the cake. Try to get it as smooth as possible. I offer tips and tricks on how to get a smooth layer of frosting here Using a toothpick draw a line on the cake. Start at the very bottom and move up diagonally. Once you get to the top of the cake make a spiral design ending in the center Grab your frostings and start piping dots. The dots will be covered with rock candy so they do not need to be perfect. Place the dots along and next to the line you made with the toothpick. Starting with your first color move all along the line on the top and side of the cake. Then grab your green and start again.  You can also cluster colors as in put a few red dots right next to each other a few green dots right next to each other etc Break up the rock candy. Place each color in its own bowl. Gently place the rock candy on the same color frosting. Be careful not to get your fingers in the white frosting. You can also use tweezers to place that candy. Cover all of the red and green frostings in the corresponding rock candy color When you are done chill the cake until ready to serve. It is very easy to cut this cake even when it is cold.
Creating a beautiful Christmas Cake doesnt have to be hard! This cake will take a little time to put together but once you get the hang of it you are golden. If you create this cake please do tag me on social media! 3
Instructions
To the bowl of a stand mixer with a whisk attachment add butter. Beat
on mediumhigh speed until light and fluffy about 3 minutes.
Add vanilla and almond extract.
With the mixer on low slowly add in confectioners sugar milk and salt stopping to scrape the sides and bottom of bowl when needed.
Once incorporated whip frosting for at least 3 minutes on mediumhigh to high. My mixer went for 7 minutes
If frosting is too thick to spread gradually beat in additional milk.
Store in refrigerator up to 2 weeks. Rewhip before using.