This Minty Bells Chocolate Cake is the perfect holiday dessert! Using R.M. Palmer’s Minty Bells, this cake will be a beautiful showstopper for your Christmas celebration and it’s so easy to make!

This post is sponsored with product and/or monetary compensation by R.M. Palmer.  All opinions are my own. (This post may contain affiliate links).

You will need:

• R.M. Palmer Minty Bells
• 15.25 oz. chocolate cake mix
• 2 (12 oz.) cans of white frosting
• Green food coloring
• Peppermint extract
• Green fondant
• Red pearl sprinkles
• Chocolate fondant
• Red fondant
• Holly fondant cutter
• 2D Wilton piping tip
• Disposable piping bag
• Optional mint leave
• Eggs, water and vegetable oil

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Make cake mix as directed on box using the water, oil and eggs. Add in 1/2 teaspoon of the peppermint extract and mix into batter. Divide batter into two (9 inch) rounds and bake according to box directions.

Place both containers of frosting into a bowl and add 1/2 teaspoon of peppermint extract. Add a few drops of green food coloring and mix together.

When cakes are cool, assemble and frost cake.

Using the D2 piping tip, pipe large rosettes on top of the cake.

Roll-out green fondant and punch out holly leaves using the fondant cutter.

Attach red candy pearls to the center of the holly leaves with frosting.

Place the holly on top of the Minty Bell and secure with frosting.

Make more holly leaves and a red bow out of fondant. Cut a Minty Bell in half.

Create a wreath on the front of the cake with a fondant holly and bow. Place the half Minty Bell in the middle of the wreath. Roll-out the chocolate fondant and cut into a long strip. Wrap the chocolate fondant around the bottom of the cake. Top with fresh mint if desired.

This is a beautiful centerpiece that everyone will love!