Instructions
1. Bake the Cake
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Preheat oven to 350°F (180°C). Line two sheet pans with parchment paper.
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In a large bowl, mix cake mix, sugar, water, eggs, vanilla, oil, flour, salt, and sour cream until smooth.
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Divide batter evenly between pans (thin layers).
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Bake for 15 minutes or until a toothpick comes out clean. Cool completely, then refrigerate 30–60 minutes to firm up.
2. Make the Filling
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Beat marshmallow fluff and butter until smooth.
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Add powdered sugar, vanilla, salt, and cream as needed until fluffy and spreadable.
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Reserve a small portion and tint red for decorating if desired.
3. Assemble the Cakes
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Cut cake layers into Christmas tree shapes using a cookie cutter.
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Spread filling on half the shapes and sandwich with remaining pieces.
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Freeze assembled cakes for 1 hour to firm up.
4. Coat in White Chocolate
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Melt white chocolate coating (and shortening if using) until smooth.
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Dip frozen cakes, let excess drip off, and place on parchment.
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Immediately sprinkle with green sanding sugar.
5. Decorate
Once set, pipe red icing stripes across the tops to complete the classic look.
Storage Tips
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Store in an airtight container at room temperature for up to 3 days.
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Freeze individually wrapped cakes for longer storage.
