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Quick & Clever Cake Trick: Homemade Edible Holly Berries

By Brooke McLay |

With Christmas in the air, you’re sure to be running here and there, whipping up treats, packing presents. This season can get hectic, which is why every simple idea should be savored. And this is one simple cake decorating idea that won’t just save you time, it will put you in the running for most clever cat on the block.

Homemade Holly Berries

  • 1 English cucumber
  • 30-40 fresh cranberries

Use a potato peeler to peel the cucumber skin into long, thin strips. Use a pair of kitchen scissors to trim each peel into several 1 1/2″ long pieces, with the ends shaped in a “V” at each end, ( like this: <>).  Press these “leaves” into frosting of a cake or cupcake. Press several fresh cranberries at the end of each set of leaves. Perfection!


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About Brooke McLay


Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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