This shop for my Holiday Wreath Spice Bundt Cake with Cream Cheese Icing has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ad #MakeHeartburnHistory #CollectiveBias
It is almost here! That time of the year where we all want to relax and enjoy family and friends in a festive way! Aside from making sure the gifts are wrapped on time and the food is ready to be consumed, we really don’t want to worry about much else. I love going to my parents house and indulging in the many treats my mom makes, complaining about being full all day long as I take one more chocolate to enjoy, and relaxing on the couch with the sounds of my children’s laughter in the back ground. The last thing I want this time of year are restrictions. I want to be able to eat and drink and be merry without having to worry about physical irritations like frequent heartburn. Luckily, I learned a long time ago to be prepared for the holidays in more than just one way. I take my Nexium® 24HR 42ct Tablets*, which may take 1-4 days for full effect, heading into my holiday week and I am all set to enjoy wonderful treats like my Holiday Wreath Spice Bundt Cake Recipe!
I know what you are thinking. How in the world can we remember even one more thing to do the week leading into Christmas Day? We are all so busy preparing for the relaxing and eating fun. I carry a small bottle 14 capsules bottle from the 42 pack of Nexium® 24HR Capsules* I grabbed at Walgreens. The bottles are small and fit well into my purse. I also have one in my kitchen cabinet and the other in my bathroom. So as I sit down to enjoy dinner with my kids, or am prepping to brush my teeth, or having my morning OJ, I can grab a capsule and ward off my frequent heartburn which liked to rear it’s ugly head when I want to enjoy some spicier foods! Get all-day, all-night protection with Nexium® 24HR. Make the most of your holidays with just one pill a day.
Speaking of spicier foods…. Spice Cake has to be one of my all time favorite holiday indulgences. Not only is is super flavorful with its combination of sweet and spice, but it is moist and delicious and can be modified to your liking. I could eat it plain, it is so good, but prefer to add my homemade Cream Cheese Icing to make it that much more amazing! This year I decided to try my hand at making some mini Spice Bundt Cake Holiday Wreaths! Now, I have to say, these came out so cute that they may not make it to the holiday party. Just sayin’.
Let’s start with the cakes. I just took a regular box of yellow cake mix and spiced it up. None of us have the time to make cakes from scratch so I just semi-homemake it. The cakes will puff up in the mini bundt cake can so, to make them sit flat, take a serrated knife and cut off the ‘bottom’ before you set them on the cooling rack.
I do make the icing from scratch, however, as it just tastes better to me than out of a can. It is so easy to do and is done before the cakes cool!
- 1 yellow cake mix box
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice or cloves
- cooking spray
- ½ cup butter, softened
- 8 ounces cream cheese
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
- Green food coloring
- Generously spray your mini bundt cake pan and set aside. Set your oven according to the box instructions.
- In a bowl, mix all ingredients until smooth. Pour into molds and cook according to the package instructions. Let cool a few minutes and pop them out to cool completely before icing.
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. I wanted a thicker icing for these cakes so I added a little more sugar to get the consistency I wanted. Fold in the green food coloring. Put it in the fridge for about 20 minutes to get a thicker consistency as well. Store in the refrigerator after use.
Now that your cakes are cooling and your icing is setting, it is time to plan the decor for your wreaths!
Take white candy melts, or white almond bark which I find easier to work with, add the red food coloring and nuke them in the microwave according to package instructions. It is important that you add the food coloring as they microwave. Adding it in after will harden the melts back up before you can use them.
With a piping bag and a small tip, or a baggie with a small snipped off end, draw bows onto parchment paper and let them set up. It should not take long at all.
While they are setting, take another baggie and fill it with the green icing from the fridge. Cut a larger hole on the end so that you get a steady stream of icing all around the cakes. Pipe one thick band around the edges of the mini Spice Bundt Cake.
Add your bow from the parchment paper and then use sprinkles to decorate the wreath! I found some snowflake ones that really make these pretty!
Set each one aside on another piece of parchment paper to set.
These are so festive and so delicious that you don’t want a single thing to get into the way of your enjoying them! So plan now and be prepared to ward off that annoying heartburn by taking your Nexium® 24HR Capsules now!
How would you dress up your Holiday Wreath Spice Bundt Cake? I would love to hear your ideas!
*May take 1 to 4 days for full effect. Not for immediate relief. Use as directed