Creating A Tree Trunk Wedding Cake: A Step-By-Step Guide

A tree trunk wedding cake is a unique and delightful dessert that's sure to impress at any gathering. This cake is designed to resemble a tree stump, with bark-like frosting and optional decorations such as pine tree stems and frosted cranberries. The cake itself is made from a sponge, which is baked, cooled, and then rolled with layers of chocolate ganache-infused cream cheese frosting. The rolling process is similar to a Swiss roll, but with the added complexity of a vertical assembly to create the stump shape. The key to achieving the bark-like texture is in the careful piping of the frosting.

To make a tree trunk wedding cake, you'll need a combination of simple ingredients and some specialised tools. The ingredients include a sponge cake, chocolate ganache, cream cheese, cocoa powder, and powdered sugar. You'll also need supplies like a large baking sheet, clear Scotch tape, and a piping bag.

The process begins with baking the sponge cake, which is then cooled and split into vertical strips. The chocolate ganache and cream cheese frosting are prepared and spread onto the cake strips. The strips are then carefully rolled together, with parchment paper used to stabilise the roll. The cake log is flipped upright and secured with Scotch tape before being chilled.

The final steps involve decorating the cake to resemble a tree trunk. This includes creating chocolate shards or bark to adhere to the cake with melted chocolate. Additional decorations such as meringue mushrooms, moss, vines, and blossoms can also be added for a whimsical touch. The result is a stunning and delicious dessert that's perfect for a wedding or any special occasion.

How to make a tree trunk cake without fondant

Making a tree trunk cake without fondant is a great option for those who want to prioritise taste without compromising on looks. Here is a step-by-step guide on how to make a tree trunk cake without using fondant:

Baking the Cake

Start by baking your desired cake recipe. For a tree trunk cake, you can use any flavour, but chocolate or red velvet sponge cakes are popular choices. Prepare two cake batters, one with cocoa powder for a chocolate cake and the other with red food colouring to create a red velvet cake. Grease and line your cake pans, and bake the batters at 160°C/320°F for 15-20 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely before moving on to the next step.

Preparing the Fillings and Frosting

While the cakes are baking and cooling, you can prepare the fillings and frosting. For a tree trunk cake, a chocolate ganache and a chocolate cream cheese frosting can be used.

Chocolate Ganache

To make the ganache, heat up some heavy cream and pour it over chopped chocolate. Let it sit for a minute, then gently stir until well combined. Cover and set aside to cool. The ganache will act as a delicious filling between the cake layers and also help to adhere the chocolate shards to the cake.

Chocolate Cream Cheese Frosting

For the chocolate cream cheese frosting, you'll need heavy cream, cream cheese, and dark chocolate. Carefully melt the dark chocolate and set it aside. In a separate bowl, whip the heavy cream, and in another bowl, mix the cream cheese. Gently fold the whipped cream into the cream cheese, and then quickly add the melted dark chocolate, combining vigorously.

Assembling the Cake

Now it's time to assemble the cake! Cut both sponge cakes horizontally into three even layers, each about 2 cm thick. Create a template on parchment paper with seven circles, starting with an inner circle of 4 cm in diameter and the remaining six circles spaced 2 cm apart. Use this template to cut out circles from both sponge cakes.

Place your chosen cake stand or base on a flat surface. If desired, you can use a shortbread crust as a base by mixing the ingredients, forming a dough, refrigerating for 30 minutes, rolling it out, and baking at 160°C/320°F for 10-15 minutes.

Spread some ganache on the base, and then start stacking your cake layers. Alternate between the chocolate and red velvet cake layers, spreading ganache on each layer before placing the next cake circle on top. Repeat this process until you have stacked all the layers.

Creating the Tree Bark Effect

To create the tree bark effect without fondant, you can use chocolate. You will need dark chocolate and milk chocolate, or you can use any type of chocolate, including candy melts. Melt the chocolate in a microwave in 30-second increments, stirring after each interval until completely melted.

Pour the melted chocolate onto a large piece of parchment paper and spread it out thinly with an offset spatula. Place another piece of parchment paper on top, and carefully roll it up like a cinnamon roll. Secure the parchment paper with clips to keep it rolled up, and place it in the refrigerator for about 30 minutes to set.

Once the chocolate has set, carefully unroll the parchment paper. The chocolate will break into shards as you unroll and flatten it out. If the centre is still a bit soft, clip it again and place it back in the fridge to set completely.

Decorating the Cake

Now it's time to decorate your tree trunk cake! Spread some ganache or chocolate buttercream on the outer layer of the cake. This will help the chocolate shards adhere and create a textured look.

Start by placing the large chocolate shards on the cake, attaching them to the ganache or buttercream with melted chocolate. Fill in any gaps with smaller pieces of chocolate shards. If needed, melt any remaining shards and use a coarse pastry brush to paint the melted chocolate vertically onto the cake, filling in gaps and adding texture.

To add depth and colour to the bark, dust the cake with cocoa powder using a dry pastry brush. You can also mix in a little cornstarch with the cocoa powder to lighten the colour. This step will give your tree trunk cake a more realistic look.

For an extra touch of whimsy, you can create edible moss by mixing desiccated coconut and crushed graham crackers with leaf green, golden yellow, and brown gel food colouring. Spread this mixture on a parchment-lined baking sheet and let it dry before sprinkling it on top of the cake and even up the sides to cover the cake board.

Finally, add any additional decorations, such as meringue mushrooms, sugar flowers, leaves, or insects. Your tree trunk cake is now ready to be served and enjoyed!

How to make a tree trunk cake with fondant

Making a tree trunk cake with fondant is a fun project, but it can be a little tricky. Here is a step-by-step guide to help you create a stunning and delicious tree trunk cake with fondant.

Baking the Cake:

Start by preheating your oven to 350°F (180°C). Grease a 16x22-inch baking sheet and line it with parchment paper. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and a pinch of sea salt. In a separate bowl, beat eggs and sugar at high speed for about 5 minutes until light and fluffy. Reduce the speed, add vanilla extract and buttermilk, and mix well. Now, slowly add the dry ingredients to the wet mixture, about half a cup at a time, gently stirring after each addition. Transfer the batter to your prepared baking sheet. Bake for 15 minutes, then let the cake cool on the sheet for 10 minutes before transferring it to a cooling rack. Repeat this process to make another sheet cake sponge.

Making the Frosting:

While your cake sponges cool, prepare the frosting. First, make a batch of chocolate ganache and let it cool. In a separate bowl, beat softened butter until creamy, then add softened cream cheese and mix well. Add the cooled chocolate ganache and mix until combined. Scrape down the sides of the bowl occasionally. Next, add cocoa powder and powdered sugar (half a cup at a time) and mix until well blended. Increase the mixer speed to high and beat for a minute. Note that you will need to make two batches of this frosting, one for the inside of the cake and another for decorating the outside.

Assembling the Tree Trunk Cake:

Once your cake sponges have cooled completely, split each sheet cake sponge in half vertically to create four 7x20-inch strips. Spread a generous amount of frosting on each strip, using a cake spatula to ensure an even coating. Now comes the tricky part: start rolling the first strip like a regular cake roll, being firm but gentle to avoid breaking the sponge. Use the parchment paper for stability and support. As you finish rolling each strip, line up the next one next to it, creating one continuous long roll. When you reach the last strip, leave the parchment paper on and wrap additional parchment strips around the entire cake log to hold it together.

Creating the Tree Trunk Effect:

Place the cake log upright and secure the parchment paper with a long strip of clear Scotch tape all the way around. If you have extra frosting, spread it over the top of the cake. Refrigerate the cake for at least 4 hours or overnight. To create the tree bark effect, you can use fondant or chocolate. If using fondant, roll it out and cut it into strips to cover the cake. You can texture the fondant with a fork or a knife to create a bark-like pattern. If using chocolate, melt it and spread it on parchment paper. Let it cool, then break it into shards and attach them to the cake with more melted chocolate.

Decorating the Cake:

You can decorate your tree trunk cake with various elements such as pine tree stems, frosted cranberries, or meringue mushrooms. Fresh flowers, leaves, or edible insects can also add a whimsical touch. Get creative and use nature-inspired decorations to enhance the tree trunk theme.

Cutting and Serving the Cake:

To achieve clean slices, use a hot knife. Place a long knife in a tall cup of hot water for about 15 seconds, then dry it with a paper towel. Cut the cake in a downward direction and pull the knife out at the base. Repeat this process for each slice. Serve your tree trunk cake as a show-stopping dessert at birthdays, weddings, or any special occasion. It's sure to impress your guests!

How to make a tree trunk cake with buttercream

A tree trunk cake is a delightful dessert that's sure to impress at any gathering, especially weddings. This cake is designed to resemble a tree stump, complete with bark-like frosting and optional edible decorations such as frosted cranberries.

Ingredients:

For the cake:

• All-purpose flour
• Baking soda and/or baking powder
• Sea salt
• Eggs
• Granulated sugar
• Vanilla extract
• Buttermilk

For the buttercream:

• Unsalted butter
• Cream cheese
• Chocolate ganache
• Cocoa or cacao powder
• Powdered sugar

Optional decorations:

• Pine tree stems
• Frosted cranberries
• Meringue mushrooms
• Powdered sugar

Baking the cake:

• Preheat your oven to 350°F (180°C).
• Grease a 16 x 22-inch baking sheet and line it with parchment paper.
• In a medium-sized bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and a pinch of sea salt.
• In a separate bowl, beat the eggs and sugar together at high speed for about five minutes until light, fluffy, and pale yellow.
• Reduce the mixer speed and add the vanilla extract and buttermilk. Continue mixing for another minute. The batter will be thin.
• Gradually add the dry ingredients to the wet mixture, about half a cup at a time, gently stirring after each addition.
• Transfer the batter to the prepared baking sheet.
• Bake for 15 minutes in the preheated oven.
• Allow the cake to cool on the baking sheet for about 10 minutes, then transfer it to a cooling rack.
• Repeat the process to make another sheet cake sponge.
• Ensure both cakes are completely cooled before frosting.

Making the buttercream:

• While the cakes are cooling, prepare the buttercream. Start by beating softened butter until creamy and smooth.
• Add softened cream cheese and beat again until well combined.
• Next, add cooled chocolate ganache and mix until blended. Scrape down the sides of the bowl halfway through.
• Mix in the cocoa powder, then gradually add the powdered sugar, mixing until well blended.
• Increase the mixer speed to high and beat for one minute.

Assembling the tree trunk cake:

• Split each sheet cake sponge in half vertically to create four long strips of cake.
• Spread buttercream evenly over each strip of cake.
• Start rolling the first strip like a regular cake roll, being careful not to break the sponge.
• Add the next strip by lining up the short sides next to each other.
• Use parchment paper to hold the roll together and for stability during the rolling process.
• Roll all four strips of cake together into one continuous long roll.
• Flip the cake log upright and secure the parchment paper with clear Scotch tape to hold it in place.
• If you have extra buttercream, spread it over the top of the cake.
• Refrigerate the cake for at least four hours or overnight.

Decorating the tree trunk cake:

• Make another batch of buttercream.
• Remove the clear tape and parchment paper from the cake.
• Spread buttercream evenly on top of the cake.
• Using a piping bag with a Wilton 1M attachment, pipe a rose shape randomly all around the cake.
• Pipe vertical strips of buttercream between the rose shapes to represent the bark of the tree.
• Decorate the cake with optional pine tree stems, frosted cranberries, and/or meringue mushrooms.
• Place the cake in the fridge for a couple of hours to set.
• Just before serving, sprinkle powdered sugar on top to resemble snow (optional).

Tips for clean slices:

To achieve clean slices, heat a knife in a cup of hot water before each cut.

Now you have a stunning and delicious tree trunk cake, perfect for a wedding or any special occasion!

How to decorate a tree trunk cake

Decorating a tree trunk cake is a fun and creative process. Here are some detailed instructions to help you achieve a stunning and realistic tree trunk design:

Chocolate Shards/Tree Bark:

• You can use any type of chocolate, including dark, milk, or even candy melts. Combine different types of chocolate to achieve your desired shade.
• Melt the chocolate in a microwave at 30-second intervals, stirring after each interval until it's completely melted.
• Spread the melted chocolate thinly and evenly onto a large piece of parchment paper.
• Place another piece of parchment paper on top and roll it up like cinnamon roll dough. You can adjust the tightness of the roll to control the width of your chocolate shards.
• Secure the parchment paper with clips and place it in the refrigerator for about 30 minutes to set.
• Carefully unroll the parchment, and the chocolate should break into shards as you unroll and flatten it. If the center is still soft, re-roll and chill until completely set.
• Adhere the large shards to your cake with melted chocolate, filling in any gaps with smaller pieces.
• Brush the cake with more melted chocolate in vertical strokes to fill in gaps and add texture to the bark.

Cake Covering/Icing:

• Use a layer of ganache or chocolate buttercream as the outer layer of your cake. This will help the chocolate shards stick and add to the tree bark effect.
• Alternatively, you can use fondant to cover your cake and then create the tree bark effect on top.

Additional Decorations:

• Dust the cake with cocoa powder to add depth and a more realistic tree bark appearance.
• Create edible moss by mixing desiccated coconut or crushed graham crackers with leaf green, golden yellow, and brown gel food coloring. Let this mixture dry before sprinkling it on top and around the sides of the cake.
• Add meringue mushrooms by piping mushroom tops and stems with meringue and attaching them with melted chocolate. You can decorate them with cocoa powder and place them on top and around the base of the cake.
• Include sugar flowers, leaves, vines, gum paste butterflies, and ladybugs for a whimsical woodland touch.
• For a simple and elegant touch, sprinkle powdered sugar on top of the cake to resemble snow.

Feel free to get creative and experiment with different decorations to make your tree trunk cake unique and stunning!

How to cut a tree trunk cake

To cut a tree trunk cake, it is important to know a few tips and tricks to achieve clean and beautiful slices. Here are the steps you need to follow:

• Place a long knife into a tall cup filled with hot water for about 15 seconds.
• Remove the knife from the water and dry it thoroughly using a paper towel.
• Cut the cake by making a smooth downward motion and pulling the knife out at the base.
• Repeat these instructions for each slice to ensure a drool-worthy presentation.

By using a warmed knife, you will melt away any stickiness, allowing you to cut through the layers of cake and frosting cleanly. This technique is essential for achieving the desired aesthetic of your tree trunk cake.

Frequently asked questions