Yesterday, I brought a Holiday Decorated Cheesecake to a volunteer event. The day before, I had made a cheesecake in a 7-inch springform mold. I followed the directions and it came out looking perfect without any cracks on the top.
This time I, also, lined the bottom and sides of the pan with parchment paper. It really helped since the cooled cake easily came out of the pan. Also, I plated this dessert on a paper lace doily.
Santa and Reindeer Cake Picks
First, I looked through my decorating supplies and noted these cupcake picks with Santa and his sled on one pick and a reindeer on the other one.
These cute holiday cupcake picks are perfect to decorate this small cheesecake.
Directions for Decorating Holiday Cheesecake
I played around a bit with the design. Initially, I picked and wash some fresh Rosemary from my patio. To the back of the cheesecake, I inserted the cake picks. The second step was to pile on raspberries in the center and side of the cheesecake. Then I zested some fresh lemon peel over the top of the cake.
At first I pushed the Rosemary springs upright in the cake to make them look like small trees. However, frankly, I didn’t like this look, so then I artfully arranged them behind and in front of the cake picks. I also added some Rosemary and raspberries on the sides of the cake.
Ending Notes on Holiday Decorated Cheesecake
I was happy how nicely the holiday decorated cheesecake turned out. It looks as good as it tastes because only one small piece left over at the end of the event.
So, FMB Readers enjoy the rest of the holiday season and happy cheesecake decorating to all.