Our Winter Wreath Cake Course is a  super chic cake with a black and white gingham mixed with rustic winter browns, reds, and greens.  In this lesson Susan will teach you how she makes buttercream roses & pine cones using a rose pin, evergreen trees, a buttercream wreath, holly, and berries.  As a bonus, Susan shows you an easy way to make a gingham style out of fondant.  Change up the colours or flowers and this cake can be a great design for multiple different seasons and holidays.  Don’t forget to leave comments or questions below and rate the course!

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4 Comments on "Winter Wreath Cake"

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Hi Sue, loved this lesson! I see you have your swiss-ish buttercream in the recipe for this course, but what would be the best buttercream to use for a total newbie at piping. something firmer maybe?

  • Sue’s Swiss(ish) Meringue Buttercream


    – 1 cup (8 oz) pasteurized egg whites

    – 1 kilo bag (Canada), or One 2 pound bag powdered sugar (about 8 cups)

    – 3 ½ pounds butter, softened (you can use some salted butter, or for whiter buttercream you can use some or all vegetable shortening) as long as your total fats weigh 3 ½ pounds total.

    – 2-3 tablespoons clear or dark vanilla (to taste)


    1. In the bowl of a 5 or 6 quart Kitchen Aid mixing bowl, whip your powdered sugar and egg whites using the whip attachment for 2-3 minutes (start on low speed at first, to avoid a powdered sugar mess).
    2. Add all your butter (and or shortening) and mix on low speed for 30 seconds.
    3. Add the vanilla and mix to incorporate.
    4. Once the mixture start to come together, increase your speed to 3 or 4.
    5. Whip until really light and fluffy, 10-15 minutes (maybe longer if your butter isn’t very soft).


    • Use right away or store in the refrigerator up to 2 weeks, or freeze for up to 3 months.
    • To thaw, place frozen buttercream in the refrigerator for 24 hours, then allow to come to room temperature on your counter.

    TUTORIAL:  Sue’s Swiss(ish) Buttercream

  • Vanilla Cake – Creaming Method


    ¾ cup (1 ½ sticks) unsalted butter, softened

    3 large eggs, room temperature

    2 ½ cups all-purpose flour

    2 ½ teaspoons baking powder

    ½ tsp salt

    1 ¾ cups sugar

    1 ½ teaspoons vanilla

    1 ¼ cups milk, room temperature


    1. Preheat oven to 350 F and grease and flour two 8” round pans.
    2. In a medium size bowl stir the flour, baking powder and salt together, and set aside.
    3. In your mixing bowl, beat butter and sugar until light and fluffy, then scrape the bowl.
    4. Add eggs, one at a time and beat after each addition until incorporated.
    5. Beat in vanilla.
    6. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined.
    7. Start with 1/3 flour mixture and mix, then ½ the milk and mix, then second 1/3rd of the flour mixture and mix, then the remainder of the milk and mix, finish with the last 1/3rd of flour mixture and mix till combined.
    8. Spread batter in to the prepared pans and bake 30-35 minutes.
    9. Start checking at 25 minutes, a toothpick inserted in to the centre of the cake should come out clean.
    10. Cool cakes in the pans for 10 minutes, then run a knife along the sides of the pans and turn out on to parchment paper.

    TUTORIAL:  Vanilla Cake – Creaming Method

Winter Wreath Cake:

  •  1 layered 8″ cake
  • Sue’s Swiss-ish Meringue Buttercream
  • icing spatula
  • straight edge icing scraper
  • food colouring
  • square cutters (I use PME Multi-Cutter, found in our store.)
  • fondant colours of choice
  • rolling pin
  • corn starch or powdered sugar for dusting
  • piping bags
  • couplers
  • piping tips: 104, 102, 352, 4, 3, 2
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