Holly Gift Box Cake! Learn how to make a festive Christmas gift box cake that looks like a beautifully wrapped present with this simple step-by-step tutorial by our contributors, Mary and Brenda Maher of Cakegirls.
The holiday season is usually filled with cookies, candy, and trays of sweet little treats, but there is always room for a show-stopping Christmas cake. If you are looking for a festive dessert that can double as a holiday centerpiece, this Holly Gift Box Cake is a beautiful choice. Designed to look like a wrapped present, this square cake is covered with delicate white fondant holly leaves, bright red berries, and a handmade red fondant bow. It has the charm of a Christmas gift and the delicious surprise of cake inside.
This decorated holiday cake begins with a 6-inch square layer cake. A classic chocolate cake works wonderfully, but you can use your favorite cake recipe as the base. Buttercream helps create a smooth surface for the fondant decorations, but the finish does not need to be flawless. Because the sides are covered with textured holly leaves, this design is forgiving and ideal if you are still practicing sharp square cake edges. The most important detail to plan ahead is the fondant bow. Make it at least one day before decorating so it has enough time to dry and hold its shape when placed on top of the cake.
HOLLY GIFT BOX CAKE
a tutorial by Cakegirls
Supplies:
6″ Square Layer Cake, recipe of choice
Buttercream
Holly Leaf Punch Cutter Set
8 oz. White Fondant
8 oz. Red Fondant
ONE DAY AHEAD OR MORE, MAKE FONDANT BOW
Begin by rolling out the red fondant into a long rectangular shape. Keep the fondant fairly thin, about 1/8″ to 1/4″ thick, so it will fold easily without cracking or becoming too bulky. Trim the rolled fondant into a rectangle that measures approximately 12″ long by 3″ wide. The measurement does not have to be exact, but this size creates a nicely proportioned bow for a 6″ square cake.
Bring both short ends of the rectangle toward the center so they nearly meet, leaving a small gap between them. Use a tiny amount of water to secure only the ends in place. Avoid adding too much water, since excess moisture can make the fondant sticky and may weaken the shape as it dries.
Gently pinch the middle of the folded fondant with your fingers to create the center of the bow. Try not to flatten the loops. Instead, press just enough to create a soft gathered effect that resembles the folds of a real ribbon.
Roll small pieces of paper towel and slide them inside the bow loops to support the shape while the fondant dries. This helps the bow stay open and dimensional instead of collapsing. You can also gently flare the outside edges of the loops with your fingers to give the bow a more natural ribbon-like look.
Next, cut a smaller strip of red fondant for the center wrap. A piece about 4″ long by 2″ wide works well, and it should be slightly narrower than the bow itself. Wrap this strip around the pinched center to cover the gathered area. Attach it with small dabs of water, then place the bow on a parchment-lined tray. Let it dry for at least one full day before using it on the cake. Parchment keeps the fondant from sticking to the work surface as it firms up.
When you are ready to decorate, frost the square cake with buttercream. Do your best to keep the corners and edges square, but do not worry if the finish is not perfectly smooth. Most of the sides will be covered with fondant holly leaves, which add texture and hide small imperfections. Once the cake is frosted, place it in the refrigerator to chill and firm up while you prepare the leaf decorations.
Roll out about one quarter of the white fondant very thinly. Thin fondant is important here because heavy leaves may slide down the sides of the cake or look too thick once applied. Use the holly leaf plunger cutter to cut approximately 15 leaves at a time. Press the cutter through the fondant, then push down to imprint the veining before releasing each leaf into your hand.
After you have made a small batch of holly leaves, remove the cake from the refrigerator and begin attaching the leaves to one side. Arrange them in clusters, leaving small spaces where the red berries will be added later. For the best texture, do not press every leaf completely flat against the buttercream. Let some of the edges curl outward slightly so the cake has movement and dimension.
Return the cake to the refrigerator while you make more fondant leaves for the next side. Continue working in sections, chilling the cake as needed, until all four sides are covered with clusters of white holly leaves. This section-by-section approach keeps the buttercream firm and makes the decorating process easier to manage.
Once the holly leaves are in place, use the remaining red fondant to create small berries. Roll tiny pieces between your fingers until smooth, then press them gently into the spaces between the leaves. The red berries add contrast and tie the design together with the red bow on top.
Finally, place the dried red fondant bow on top of the cake. The finished design looks like a charming edible Christmas present, complete with holly texture, bright berries, and a festive ribbon. Serve it at a holiday party, use it as a dessert table centerpiece, or make it as a special seasonal baking project to share with family and friends.
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