Best Pinecone Cakes Recipes

CHOCOLATE PEANUT BUTTER PINECONE CAKES

Steps:

• For the Cake:.
• Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
• In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
• In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
• Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
• For the Frosting:.
• In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
• This frosting is best to spread when warm, so you may need to reheat it when constructing your pinecones.
• Assembly:.
• With an oval cookie cutter, cut ten ovals from the cake (you can also cut ovals freehand with a paring knife). Once you have your ovals, trim each one to resemble a pinecone: create a pointed tip on one end and a rounded base on the other. Then, shave off corners and top with the knife so that each cake further takes on a pinecone shape.
• Frost one cake at a time, arranging sliced almonds in the frosting to look like the scales of a pinecone. Start at the base and set the almond slices, pointy end out, in a spiral pattern. Continue adding almond slivers until the entire surface is covered. Repeat until all cakes are frosted and decorated.
• To create "snow-covered" pinecones, dust the cakes with powdered sugar and serve.

PINECONE CAKES

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round cake pan, line bottom with parchment paper, and set aside. Spread whole almonds in a single layer on a rimmed baking sheet; toast in oven, tossing occasionally, until light golden and fragrant, 7 to 10 minutes. Let cool.
• Place the toasted almonds and 3/4 cup sugar in a food processor, and pulse until the mixture is finely ground. Transfer to a bowl, and stir in flour; set aside. Melt butter in a small saucepan; remove from heat, and stir in rum and vanilla. Let cool slightly.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually beat in the remaining 3/4 cup sugar, beating to stiff glossy peaks.
• Fold the flour mixture into the egg-white mixture in three batches, alternating with the butter mixture, beginning and ending with flour mixture. Pour into prepared pan, smooth the top, and bake until cake is golden brown and firm to the touch, about 40 minutes. Let cake cool in pan 20 minutes on wire rack. Turn out cake onto wire rack, and let cool, top-side up.
• Using a 3-inch oval cookie cutter, cut eight ovals from cake. Discard scraps. Trim each to resemble a pinecone with a rounded base and a pointed tip. Leaving bottom unfrosted, spread about 1/3 cup frosting on each pinecone; smooth and round to create a three-dimensional shape.
• Start at the base of one cake, arrange sliced almonds in a spiral, overlapping slightly. Continue arranging almonds in closely set rows to cover the entire surface. Transfer finished cake to a baking sheet in the refrigerator to set while repeating process with remaining cakes. Just before serving, dust the cakes with confectioners' sugar and garnish with chocolate shavings, if desired.

PINECONE CAKES

Steps:

• Preheat oven to 325 degrees F. Coat each 4x3-inch cup of two 6-cup mini egg pans with nonstick spray for baking; set aside. In a medium bowl combine the flour, baking powder, salt, and cinnamon; whisk for 30 seconds; set aside.
• In a small bowl whisk the cream until stiff peaks form; set aside. In a large bowl, beat the butter and sugars with an electric mixer on medium to high speed until light and fluffy, about 2 minutes, scraping bowl occasionally. Scrape down the bottom and sides of bowl. Add eggs, one at a time, mixing to just combine after each addition. Add the vanilla and mix until just combined. Scrape the bottom and sides of bowl again and with the mixer on low, add half of the flour mixture. Beat until combined. Add the buttermilk, beating until combined (batter may appear curdled). Add remaining flour mixture, beating until combined. Fold in the whipped cream.
• Divide the batter among the egg cups, spooning 1/3 cup batter to each. Bake 18 to 20 minutes or until cake springs back when lightly touched. Cool in molds for 5 minutes. Remove from oven. Cool completely on wire racks.
• In a large mixing bowl beat the cream cheese and butter until smooth. Add the powdered sugar, cinnamon, and salt, and beat on low speed until combined.
• Frost each cake with about 2 Tbsp. icing to coat, holding each from the bottom as you frost. Arrange cakes on serving platters, then arrange almonds on frosted cakes in overlapping rows to resemble pine cones. If desired, use a small paintbrush to brush edges of nuts with luster dust, or sprinkle cakes lightly with powdered sugar.