1. What is The cake looks like a tree stump?
The cake that looks like a tree stump is often referred to as a “tree stump cake.” This type of cake is designed and decorated to resemble the cross-section of a tree trunk or stump. Bakers use various techniques to create a realistic bark texture on the outer layer of the cake, and sometimes they incorporate other elements such as edible moss, mushrooms, or even small edible figurines of forest animals to enhance the woodland theme.
The tree stump cake is a popular choice for nature-themed events, rustic weddings, or outdoor celebrations. It’s not only visually appealing but also provides a unique and creative touch to special occasions. Bakers may use fondant, buttercream, or other edible materials to bring the tree stump design to life.
2. How to make a cake look like a tree stump?
INGREDIENTS:
Chocolate cake:
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- 3 ounces semisweet chocolate chopped
- 5 ounces unsweet chocolate chopped
- 1/2 cup unsalted butter softened
- 2 cups firmly packed dark brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup buttermilk
- 1 cup red wine heated until steaming (not boiling)
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Black cherry buttercream
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- 1 cup unsalted butter softened
- 2/3 cup black cherry preserves I like Hero brand
- 3 cups powdered sugar sifted
- 1 drop red food color optional
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Chocolate frosting
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- 1 cup unsalted butter softened
- 1/2 cup unsweet natural cocoa powder
- 3 1/2 cups powdered sugar
- 3 ounces semisweet chocolate melted and cooled slightly
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INSTRUCTIONS:
1
Make the cake layers: Coat three 8-inch round cake pans with flour-based baking spray (such as Baker’s Joy brand), or grease and flour the pans.
2
Melt both chocolates in a small saucepan over low heat, stirring until smooth; set aside.
3
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.
4
Sift together flour and next 6 ingredients; add to butter mixture alternately with buttermilk, beating at low speed just until blended, beginning and ending with the flour mixture. Stir in steaming red wine. The batter will thin with this addition. Pour batter evenly into the prepared pans.
5
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool the cakes in the pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6
Make the black cherry buttercream: Beat the butter in an electric mixer until creamy. Beat in the preserves and whip until well combined. Beat in the powdered sugar. The frosting should be a pinkish-mauve, to intensify the color add a small amount of red food color. Beat on high speed until light and fluffy.
7
Place 1 cake layer on a serving plate; spread top with half of the black cherry buttercream (which is no shy amount, by the way). Top with second cake layer; spread top with second half of black cherry buttercream. Top with remaining cake layer.
8
Make the chocolate frosting: Beat the butter in an electric mixer until creamy. Sift in the cocoa powder and powdered sugar. Beat until light and fluffy. Add in the melted chocolate and beat until well combined.
9
Cover the entire cake with the chocolate frosting. The frosting will darken as it stands. Store the cake covered in the refrigerator. Bring to room temperature before serving.
10
To make the Stump de Noel, add 1/2 cup ground pistachios, 1/2 cup whole cranberries and cake decorator’s gum paste to your grocery list
* Some other beautiful images you can make:
