Christmas Succulent - TheSweetNerd

Christmas Succulent

By TheSweetNerd  

December 12, 2018

Ingredients

1 box of Duncan Hines cake mix

1 jar of Duncan Hines chocolate frosting

Royal Icing

2 pounds confectioners sugar

5 Tablespoons meringue powder

2-3 teaspoons vanilla extract

1/2 to 3/4 cups warm water

Desired color food coloring

Sugar Cookie

3 cups flour

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 large egg

2 teaspoons vanilla

Directions

Royal Icing

1Add vanilla flavoring into 1/2 cup water and set aside until step 3.

2In the mixer (paddle attachment), gently mix confectioners sugar and meringue powder on low.

3Add 1/2 cup flavored water and mix on low until it is thick and lumpy.

4Now drizzle the remaining water as needed until it becomes a thick like honey consistency.

5At this point, turn mixer on medium speed for 3 minutes or so until icing is thick and fluffy. Stop when it forms a soft peak.

6Add desired colors and use to decorate.

Sugar Cookie

Cookies

1Dries: Whisk flour and salt in a bowl. Set aside.

2Base: In a mixer, cream together butter and sugar. Next, add eggs, vanilla and optional flavorings of citrus zest or spices (ie: cardamom).

3Gradually, add dries to base just until incorporated. Chill in refrigerator up to one hour. Roll on lightly floured surface. Cut shapes.

4Bake at 350F for 8-10 minutes or until edges are slightly browned.

5Note: When you cut into a shape, chill in freezer to set. Then, transfer directly to hot oven.

Assembly

1Bake box cake mix using instructions on box. Place in cute container that looks like a pot. Frost each cake potted plant, and then cut a slit in the cake. Last, insert the decorated sugar cookie.

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