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30 desserts / CakeChristmas

Pop and colorful Christmas cakes: festive desserts

This Christmas collection puts colors and frank shapes at the service of dessert. A fruity topping, a clear cookie or chocolate can bring the main contrast even before the finishes. Choose two or three colors to keep a legible presentation and find in the sheet the products planned for the decor. Pop cakes are shared at the table as well as on a party buffet. Plan adapted portions and let take the decorative elements before moving the preparation.

Explore for example Three-Tier Yule Log with Bold Colour Panels, Vanilla and Raspberry Ice-Cream Tray Squares or Orange and Pink Gingerbread Dominoes. Each sheet gives the ingredients, the quantities and an order of preparation. Compare the number of parts and the total time, which includes cooking and resting, before starting your weigh-ins.

Read the steps to the service to organize the cooling, assembly and storage. Keep the base ingredients separate from those in the decor. To expand your choice, the Library of Recipes Allow you to search for a flavor and filter the preparations according to your desires.

The recipes of this universe

An entire low rectangular chocolate cake with three sponge leaves and two layers of ganache visible at the ends, top shared in three large pink, ivory and brown rectangles, no roll or figurine.

Pop & Colored / 45 min of preparation

Three-Tier Yule Log with Bold Colour Panels

The sponge roll becomes a low cobble with three leaves; the top carries three large rectangles pink, ivory and chocolate, without small confetti.

Ingredients & method ↗

Three square glazed cake squares, low layer ivory vanilla with meringue and high layer net pink raspberry, a wide bar of dark chocolate laid flat diagonally on each, edges a little soft real ice cream.

Pop & Colored / 35 min of preparation

Vanilla and Raspberry Ice-Cream Tray Squares

Two straight layers of ice cream take up in a square frame and then become nine cake squares; a black coated bar cuts each pink top diagonally.

Ingredients & method ↗

Three low dominoes of gingerbread, each rectangular and covered on top of two equal flats orange yellow and raspberry pink, slices of brown crumb visible, no drawn points.

Pop & Colored / 35 min of preparation

Orange and Pink Gingerbread Dominoes

The gingerbread is cooked in a low plate and then cut into twelve rectangles; two thick icings each occupy one half with a frank separation.

Ingredients & method ↗

Three flat men in golden ginger biscuit, each with a large red translucent round window in the center of the torso and two large yellow cuffs on the arms, bare head, without sandwich or thread.

Pop & Colored / 45 min of preparation

Gingerbread People with Red Sweet Windows

Simple silhouettes carry a large translucent window of red candy in the torso; two opaque yellow cuffs underline the arms, without sandwich or face drawing.

Ingredients & method ↗

Three stars cinnamon thick and flat with short points, large round hole in the center, half of the top light pink and half soft yellow, brown edge almond visible, no center reported.

Pop & Colored / 40 min of preparation

Cinnamon stars with two-tone open centers

The thick stars are pierced by a central circle before cooking; their two halves wear a yellow and pink meringue, while the holes remain open.

Ingredients & method ↗

Some straight sticks of spritz fluted, black end, center golden biscuit and other pink end, three wide areas without dot or confetti, all lying down.

Pop & Colored / 35 min of preparation

Three-Section Spritz Biscuit Bars

The fluted paste forms short sticks; a chocolate end and a pink end frame the golden area left bare.

Ingredients & method ↗

Three square Linzer sandwiches, golden lid with a large triangular window showing the red jam and the other ivory half in white chocolate, thin red line between two shortbread cookies.

Pop & Colored / 45 min of preparation

Square Linzer Biscuits with Diagonal Windows

Two square shortbread gather around a red jam; the lid has a large triangular window and the other half receives a flat ivory chocolate.

Ingredients & method ↗

A large crown of flat Florentine whole, wide open central hole, top shared in three main areas: almonds and orange in amber caramel, smooth dark chocolate and ivory white chocolate, artisanal edges, no stacked pallet.

Pop & Colored / 40 min of preparation

Large Florentine Wreath in Three Sections

Florentine cooked in a low crown to share; three large sectors show caramelized almonds, dark chocolate or white chocolate, without superimposed pallets.

Ingredients & method ↗

Twelve small spirals of stollen with tight fruit in rectangle of three by four, visible almond heart, a single wide pink band on one edge of each spiral, golden brioche without white powder.

Pop & Colored / 50 min of preparation

Stollen rolled in twelve spirals

The fruity paste wraps an almond plate before being sliced; the spirals cook side by side and receive a wide pink band that leaves the center visible.

Ingredients & method ↗

Two large low sandwiches in half discs of golden panettone with fruit, thin orange filling then ivory cream, a single wide flat pink icing on each top, no high pile.

Pop & Colored / 1 hours 10 minutes of preparation

Panettone Sandwich Slices with Orange and Pink Filling

The chilled homemade brioche is sliced and then topped with a mascarpone cream; the half-disc sandwiches show a thin orange line and a wide pink flat on it.

Ingredients & method ↗

An entire gilded kuglof wreath with a well-opened central hole, a thin horizontal seal of orange marmalade at mid-height, eight large pink touches on the top of the grooves, visible almonds without confetti.

Pop & Colored / 45 min of preparation

Open Orange-Wreath Kouglof

The kouglof is cut horizontally and then topped with a thin layer of marmalade; eight large touches of pink icing punctuate the relief without filling the hole.

Ingredients & method ↗

Three rectangular and low Provençal buns, each with a large central open slot, one bright orange end and the opposite opaque pink end, golden crust visible in between.

Pop & Colored / 40 min of preparation

Eight Split-Cushion Olive Oil Breads

The Provençal paste becomes eight small split rectangles; a bright orange end and an opaque pink end emphasize their shape without masking the crust.

Ingredients & method ↗

Two brown dried fruit pudding pavers, on top carrying two broad low strips of cream side by side, an ivory and a pale orange, visible wet cut, without red icing or sculpture.

Pop & Colored / 45 min of preparation

Pudding Squares with Two Creams

The pudding is cooked in a terrine with a bain-marie, then cut into cake squares; two strips of ivory and orange cream remain low and side by side.

Ingredients & method ↗

Three rectangular bars of mince pies, shortbread bottom and brown stuffing with visible grapes, a wide strip of paste topped with pink in the middle of each, no fine grid.

Pop & Colored / 50 min of preparation

Pink-Striped Mince Pie Bars

The spicy stuffing is cooked between a sandy bottom and wide strips of dough; the cake is detailed in twelve rectangles, each topped with a pink band on its bar.

Ingredients & method ↗

Three flattened truffles in large low pallets, half brown cocoa top and half raspberry pink powder, simple separation, powdery black edge, an open pallet reveals dense ganache.

Pop & Colored / 40 min of preparation

Two-Textured Disc Truffles

The ganache forms large flattened buds; two powdery coatings, cocoa and pink raspberry, share each top in a straight line.

Ingredients & method ↗

Three flat bars of dark chocolate, each rectangular and topped with three wide areas: ivory almonds, orange candied orange and green pistachios, no raised fruit or stacking.

Pop & Colored / 35 min of preparation

Three-Stripe Chocolate Mendiant Bars

Chocolate flows in small rectangular bars; orange, almonds and pistachios are arranged in three large areas, without small patterns.

Ingredients & method ↗

Three flat dark chocolate medallions with large segments of candied orange lying in strips and a single thick pink stripe on one side, no long separate sticks.

Pop & Colored / 40 min of preparation

Orangettes in striped medallions

The candied barks are cut into short segments and integrated into chocolate discs; a single pink band crosses the medallions without hiding the orange.

Ingredients & method ↗

A few small low-paved disguised fruits, fine ivory almond base, layer of prune dates and chopped nuts, almond tops in large areas soft green pink or ivory, sharp slices but artisanal.

Pop & Colored / 35 min of preparation

Three Marzipan Blocks Filled with Dried Fruit

The dried fruits are chopped and assembled in a plate of almond; four strips in three colors, pink, green and nature give low bites whose slices reveal the fruits.

Ingredients & method ↗

A whole low terrine of ivory icy nougat with dried fruits, a detached slice reveals large strips of red sorbet, on top with a single wide groove of red coulis, no blanket of confetti.

Pop & Colored / 45 min of preparation

Frozen Nougat Terrine with Large Red Hearts

The nougat is distributed around three strips of red sorbet; the cut shows large free zones, and the top carries a wide groove of coulis in service.

Ingredients & method ↗

Two rectangular slices of white meringue, each with two large parallel brown brown boudins and a pink band of chantilly between them, half candied chestnut lying at one end, very low mounting.

Pop & Colored / 45 min of preparation

Chestnut and Raspberry Mont Blanc Tartines

The meringues become six flat rectangles; two large brown buddins frame a thick line of pink chantilly, without vermicelli or dome.

Ingredients & method ↗

An entire square cowherd of 18 cm, two low floors of ivory vanilla ice cream and purple sorbet cassis alternating in checkerboard, two white plates of meringue visible, four large touches of cream at the corners leaving the boxes visible.

Pop & Colored / 55 min of preparation

Blackcurrant and Vanilla Checkerboard Vacherin

The ice is cut into small squares and assembled between two square meringues; the sides show the purple and ivory checkerboard, the top remains open in large boxes.

Ingredients & method ↗

Three low panforte triangles with large pieces of almond and citrus, each covered on a large half by pink chocolate and left brown on the other, no small decoration.

Pop & Colored / 40 min of preparation

Panforte Triangles with Wide Pink Foldovers

The panfort is cooked in a thin rectangle and then detailed in triangles; a large half of each triangle is covered with an opaque pink chocolate, the other keeps its fruits visible.

Ingredients & method ↗

Two straight verrines showing wide layers of brown and pear mousse, a vertical pink cookie visible against the wall of each, a single big touch of ivory chantilly on top, no crown of cookies.

Pop & Colored / 45 min of preparation

Layered Pear and Chestnut Charlotte Dessert Glasses

The mousse and pears are mounted in six large glasses; a pink strip of biscuit on the wall and two visible brown layers replace the classic crown.

Ingredients & method ↗

Three thick brown lebkuchen squares, top divided into two large triangles, one dark chocolate and the other orange yolk icing, visible spicy sides, no sandwich nor white decor.

Pop & Colored / 40 min of preparation

Lebkuchen in orange and chocolate squares

The spicy dough is baked into a plate and then cut into squares; brown chocolate and orange icing occupy two wide triangles on each top.

Ingredients & method ↗

Two square chocolate tarts, each with two large low semi-circles of pink and pale orange cream face to face, a narrow strip of chocolate with hazelnuts in the middle, visible golden paste.

Pop & Colored / 1 hour of preparation

Square Chocolate Tartlets with Orange and Pink Decoration

Eight square bottoms host a low ganache; two semi-circles of colored cream face each other, with a small line of hazelnuts in the center.

Ingredients & method ↗

Three low sticks of white nougat with almonds and pistachios, narrow rectangular shape, two ends covered with pink chocolate, long ivory visible center and edible edible wafer paper, no overlay.

Pop & Colored / 45 min of preparation

Pink-Tipped Nougat Sticks

The nougat is cast low and then detailed in long bars; both ends are dipped in the same pink chocolate, leaving the ivory center and dried fruits visible.

Ingredients & method ↗

Three small sandwiches of biscotti with almonds, short golden slices, fine black ganache between them and orange band visible on one edge, fully lying, without long white tips.

Pop & Colored / 45 min of preparation

Biscotti in small cocoa-orange sandwiches

Short slices of almond sponge are joined by a thin chocolate ganache; an orange strip of marmalade remains visible on the upper edge.

Ingredients & method ↗

A few thick kipferl shortbread sticks with rounded ends, a dark chocolate tip and a pink tip, long center naked blonde vanilla, no crescent or ring.

Pop & Colored / 40 min of preparation

Pink and Cocoa Kipferl Sticks

The melting dough is shaped into thick sticks with rounded ends; a pink tip and a cocoa tip frame the vanilla center, without the shape of a crescent.

Ingredients & method ↗

Some rectangular blocks of coconut coconut clusters with visible grated texture, assorted yellow pink and ivory with some two-tone junctions, simple low forms, no ball or man.

Pop & Colored / 30 min preparation

Three-Colour Coconut Macaroon Blocks

The coconut paste is divided into three colors and then packed into neighboring strips; the cut rectangles show three large flats, without cones or figurines.

Ingredients & method ↗

A rectangular and low whole English cake with fruits visible in the flanks, checkered tops of twelve large pink and yellow almond tiles, three by four, thin layers without knot or small pattern.

Pop & Colored / 45 min of preparation

Christmas Fruitcake with a Large Marzipan Checkerboard

The fruit cake cooked in a low rectangle; twelve plates of pink and yellow almond form a large edible checkerboard on the top, without covering the slices.

Ingredients & method ↗

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