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Christmas Stocking Cake
Ingredients:
Cake-Shaping Strip (from 8 sushi-mat segments)
Heavy-duty aluminum foil
Sheet pan
Prepared cake batter (see the Cherry Pie Cake batter or prepare batter using about 2 boxes of cake mix)
3 (16-ounce) containers white frosting
Red food dye
Frosted Christmas cookies
1 (3.5-ounce) red sparkle gel
Instructions:
1. Line a sheet pan with two sheets of aluminum foil. Shape the Cake-Shaping Strip into a shape of a Christmas stocking. Exaggerate the spatial features, as they'll seem smaller after you unwrap and ice the cake. Wrap the bottom foil layers around the strip. Cut the foil or add extra bottom foil strips as needed to wrap around the strip. Press small balls of loosely packed foil into outer corners or edges if you think that the foil didn't wrap around the portion well enough to prevent cake-batter leakage.
2. Prepare your cake batter. Spray the strip and foil with cooking spray. Pour the cake batter into the prepared "pan" and bake until done. Let the cake cool.
3. Cut away any cake batter that leaked through the strip. Carefully remove the Cake-Shaping Strip. Insert the flat edge of a table knife between the strip and the cake if this helps.
4. Add red food dye to two containers of white frosting. Frost the bottom of the cake.
5. Frost the sides of the top portion of the cake with white frosting. Add the rest of the white frosting into a piping bag with a star-shaped tip. Pipe on stars across the top of the cake.
6. Spread the red sparkle gel over the red frosting.
7. Stick the frosted cookies into the top of the cake, as though they're stuffing the stocking.
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