Recipes and Cooking Wreath Cake Here's evidence that wreaths aren't just for doors. Add a berry one to your next cake for a spectacular and sweet Christmas dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 25, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Bake Time: 35 mins Total Time: 50 mins Servings: 10 Jump to Nutrition Facts Ingredients 3 eggs 1 ½ cup all-purpose flour ¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 6 tablespoon butter, softened 1 ⅓ cup sugar 1 teaspoon vanilla bean paste 1 cup buttermilk ½ recipe Vanilla Sour Cream Frosting 3 cup strawberries, cherries, and/or raspberries 2 tablespoon strawberry jelly 2 ounce white or green candy coating discs or wafers, melted Vanilla Sour Cream Frosting ¾ cup butter, softened ¾ cup sour cream 1 ½ teaspoon vanilla 8 cup powdered sugar Buttermilk or milk Directions Separate eggs. Allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Meanwhile, grease one 9×2-inch round cake pan. Line bottom of pan with parchment paper. Grease parchment paper and lightly flour pan; set aside. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside. Preheat oven to 350°F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites all at once; beat on medium-high 3 minutes. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined (batter may look slightly curdled). Transfer batter to prepared pan. Bake in preheated oven 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake in pan on wire racks 10 minutes. Remove from pan. Cool completely on wire rack. Frost top and sides of cake with Vanilla Sour Cream Frosting. Arrange berries around outside edge of cake to resemble a wreath. Heat strawberry jelly until melted; brush evenly over berries. Line a small baking sheet with wax paper. Place melted candy coating in a heavy resealable plastic bag; snip a small hole in one corner of the bag. Pipe candy coating onto the prepared baking sheet to form 3- to 4-inch bow(s). Let stand until set (if necessary, place in the refrigerator until set). Carefully lift bow(s) off paper and transfer to cake. Vanilla Sour Cream Frosting In large mixing bowl combine butter, sour cream, and vanilla. Beat with electric mixer on medium for 30 seconds. Gradually beat in powdered sugar. Thin with buttermilk or milk to desired consistency. Makes about 4-1/2 cups. Hannah Bigot Rate it Print Nutrition Facts (per serving) 588 Calories 19g Fat 102g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 588 % Daily Value * Total Fat 19g 24% Saturated Fat 12g 60% Cholesterol 98mg 33% Sodium 297mg 13% Total Carbohydrate 102g 37% Total Sugars 84g Protein 5g Vitamin C 25.8mg 129% Calcium 87mg 7% Iron 1.4mg 8% Potassium 124mg 3% Fatty acids, total trans 1g Folate, total 52.8mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.