Happy Birthday Jesus! Cake
by Kara Kimbrough
2 baked 9-inch round white cake layers
1 package (4-ounce) red gelatin, strawberry flavor
1 package (4-ounce) green gelatin, lime flavor
2 cups boiling water, divided
For buttercream frosting:
4 cups powdered sugar, sifted
1 cup unsalted butter, softened
1/4 cup heavy whipping cream
2 teaspoons vanilla extract
Red and green candy canes, crushed (candy canes are thought to symbolize the shepherd's hooks present on the night of Jesus' birth)
To make the cake: Grease and flour cake pans and bake layers according to package directions. Cool on rack; do not remove from pans. Punch small holes in cake layers, using the tip of a knife, 1/2 inches apart. Stir a cup of boiling water into dry gelatin, stirring well until dissolved. Pour red gelatin over one flavor; green over the other. You can reduce amount of gelatin to 3/4 cup if you desire less filling. Refrigerate for at least three hours.
Place bottom of one cake pan in warm water for a few minutes, then un-mold onto cake plate. Spread with a layer of frosting, then add second cake layer. Ice the top and sides of cake. Crush red and green candy canes in food processor or place in Ziploc bag and beat with a hammer or mallet. Sprinkle over top of cake to decorate.
To make frosting: In a large bowl, mix all ingredients on low speed until thoroughly combined. Increase speed to medium and beat for 3-4 minutes until frosting is fluffy.
Note: I doubled the recipe to create a four-layer cake with alternating red and green layers. Frosting recipe doubles easily.