Pull-Apart Christmas Bundt Cake

Step 01

Preheat the oven to 180C/350F. Grease 2 x 12-cavity mini bundt pans with nonstick spray and lightly dust each mold with flour, shaking out the excess.

Step 02

Fill each cavity about three-quarters of the way with the cake batter. Bake for 12-15 minutes until risen and golden, then cool for 5 minutes before removing from the pan.

Step 03

Colour 1 container of vanilla frosting/icing with the green food colouring. Colour half of the second container with 3 drops of red food colouring and reserve the remaining white frosting/icing.

Step 04

Trim the bottoms of all but 2 of the mini bundt cakes so they sit flat, reserving the trimmings in a large bowl. Add the 2 remaining cakes to the bowl and crumble, then stir in 3 tablespoons of the white frosting/icing until the mixture holds together.

Step 05

Portion the cake mixture into 10 x 1-tablespoon balls, rolling until smooth, then freeze until ready to coat.

Step 06

Melt the white chocolate in the microwave in 30-second increments, stirring between. Transfer half to a separate bowl and dye it with the remaining 3 drops of red food colouring.

Step 07

Using a skewer, dip 5 of the frozen cake balls into each colour of chocolate until fully coated, letting the excess drip off. Place on a baking-paper-lined baking sheet and let set for 5 minutes until solid.

Step 08

Assemble the wreath: arrange the mini bundt cakes on a serving platter in 2 concentric circles. Pipe the green frosting/icing on top of each cake and in the gaps between them, then use the red frosting/icing to pipe a bow at the bottom of the wreath.

Step 09

Arrange the chocolate cake balls on top as 'ornaments' and dust the whole wreath with powdered sugar. Pull apart and enjoy.