How to make edible trees

Edible Sugar Cone Christmas Tree Tutorial

Whats Cookin Italian Style Cuisine

These Edible Sugar Cone Christmas Tree toppers are easy and fun to use for your cakes or holiday snow scenes all season!

They really are so easy to make, just with some frosting and sugar cones and few decorating tips and you're on your way to the most festive cake you ever decorated.

For those who make candy or gingerbread houses, these are perfect for a Christmas snowy forest of trees.

I left mine plain so you can see how they look but they can be decorated any way you like.

These are sure to melt anyone who loves creative food art.

The kids love to make Reindeer Peanut Butter cookies and the perfect breakfast for the holidays are Cookie Cutter Pancakes, they're so festive for the holiday and easy to do!

We even make sugar cone Easter Baskets for the Easter holiday, they just are so adorable check them out here.

Edible trees are a great project for the family also and the kids just love to decorate them.

Scroll down to the recipe card for instructions.

A Festive Edible Creation!

I made these Christmas edible trees to decorate tops of cakes during the Christmas holiday season

I use them for Christmas candy villages and gingerbread house decorations and they're just perfect to add to the center of a large cookie tray.

The best part was, they got to eat them on every Christmas eve with the candy house.

These Christmas trees can be used to decorate the top of sheet cakes to make a more festive look.

Making a village scene on a cake with the Christmas tree in the center was always my favorite cake to bring to a party, it also was admired every time I did bring one.

Get Creative!

Also, you can use these to decorate around a graham cracker or gingerbread candy house and make a forest of covered snow trees.

These are quick, easy fun to make and they actually taste good too! Kids and the young at heart will love to help make them.

Just watch the video below and let's get started on our festive snowy Christmas trees!

Christmas Edible Trees

These Edible Sugar Cones are so easy to make!

You can get super creative decorating them with candies.

They really don't take much time and most of the items can be found in a local dollar store.

The kids are always anxious to help make these and of course, they love to eat them.


As I mentioned before, make sure you work on a flat surface like a cookie sheet lined with parchment paper or wax paper.

Let them dry for around 4 hours so they are easier to remove without ruining the branches.

Use a spatula for lifting off the cookie sheet.

If you are in a hurry to use them, freeze them on the cookie sheet, remove them frozen and place them on cakes.

Edible Sugar Cone Christmas Tree Pin for later

Try Some Of My Other Holiday Suggestions and Recipes

Graham Cracker Houses

Colored Sugars for Cakes and Cookies

Holiday Peanut Butter Candy

For Other Holiday Recipe Ideas See Link Below

Best Holiday Side Dishes

Red White and Blue Recipes

Thanksgiving Recipes

Christmas Recipes

Italian Christmas Eve Recipes

24 Cookie Recipes

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Edible Sugar Cone Christmas Tree Tutorial

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These Edible Sugar Cones are made into holiday Christmas trees. These are perfect for decorating cakes, holiday gingerbread house backgrounds, and just fun projects to get the kids involved with. Delicious in every bite when they are used for cake toppers!


  • Here is all you need to get started:
  • 1 or 2 cans of store-bought canned frosting
  • 1 box of powdered sugar
  • 1 package of 12 - sugar ice cream cones (found at most dollar stores)
  • Assorted candy decorations (sprinkles, colored sugar, decorating colored gems, any colorful little decorative candies will do, shaped colored marzipan if you want to cut out a star for the top of the tree, get creative!
  • green food coloring
  • Star tip
  • Pastry bag either parchment paper or reusable bag (found at most dollar stores)
  • Wax paper
  • Make sure you add powdered sugar to the frosting until its very thick and not runny at all. Add a drop of green food coloring to the frosting.


How to cook Edible Sugar Cone Christmas Tree Tutorial

  1. Line a cookie sheet with parchment or wax paper for easy lifting with a spatula later.
  2. Starting from the bottom of the cone pipe stars by pulling away (to make longer threads which are the branches) all along the bottom and work your way up until the entire cone is covered and no more cone is showing. 
  3. Star tip the top. 
  4. Decorate with colored sprinkles or whatever colorful small candies you like. 
  5. Dry for at least overnight or 4 hours on wax paper. 
  6. You can always fix them by keeping some spare frosting if you crush any of the branches. 
  7. Don't worry it will still come out perfect!
  8. For snowy effect dust with powdered sugar.

Created using The Recipes Generator

Edible Sugar Cone Christmas Tree Pin for later

Don't Forget to Try My Easy Graham Cracker Holiday Houses.

Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2019.

Sugar Cone Christmas Trees Recipe


Leah Maroney

Leah Maroney

A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.

Learn about The Spruce Eats' Editorial Process

Updated on 12/26/21

The Spruce / Leah Maroney 

Beautiful sugar cone Christmas trees are an elegant and edible way to dress up your holiday dessert table. Easy and fun to make, this is the perfect craft for kids and adults alike.

You can prep them days in advance and they double as a dessert and adorable decor. Add them to your holiday centerpieces or use them to top a snow-covered cake or cupcakes.

There are only a few ingredients involved. We used a store-bought frosting, but you can substitute a homemade buttercream. Both offer gorgeous results. 

  • 1 (1-pound) container vanilla frosting

  • Green food coloring

  • Black food coloring

  • 8 sugar ice cream cones

  • Sprinkles and other decorations, for garnish

  1. Gather the ingredients. 

    The Spruce / Leah Maroney
  2. Add a few drops of green food coloring to the frosting. Beat or mix together the frosting and the food coloring until the color is saturated. Add a drop of black food coloring in order to make the darker pine color. This is completely optional. You can make it as deep or light green as you wish. 

    The Spruce / Leah Maroney
  3. Place a “grass” or “hair” style tip onto your piping bag using standard couplings.  If you can’t find this tip you can also substitute a star tip.

    The Spruce / Leah Maroney
  4. Fill the piping bag with the frosting and twist the end closed. 

    The Spruce / Leah Maroney 
  5. Pipe along the rim of the cone and secure it onto a small piece of parchment paper or wax paper. This will make it easier to decorate as it won’t slide around so much. Once finished, you can move it around by the paper and transfer it onto other surfaces with ease. 

    The Spruce / Leah Maroney 
  6. Pipe along the bottom of the cone, looking to fill in all of the space so that you can’t see any of the cone. You can make the strands longer or shorter based on how fast you pull the piping bag away from the cone. You can choose based on your personal preference. 

    The Spruce / Leah Maroney 
  7. Continue to pipe along the cone, spinning or turning the paper as you pipe. Cover the entire cone. 

    The Spruce / Leah Maroney
  8. Sprinkle the sprinkles and decorations over the frosting delicately. You can also gently place larger sprinkles onto the frosting. 

    The Spruce / Leah Maroney
  9. Allow the cones to dry before trying to move them. They look lovely on top of white vanilla cupcakes or as a part of your holiday dessert tables. 

    The Spruce / Leah Maroney

Recipe Variations

  • There are many options and variations for decorations. You can use rope licorice as garland and mini M&Ms as colored tree lights. You can also find novelty sprinkles that look like tiny candy canes, snowflakes, and gingerbread men, which also look adorable as ornaments on the trees.
  • Coconut and powdered sugar also make great looking snow for a snow-covered tree. 


  • This is a great activity to do with the kids. You don’t have to pipe on the frosting; you can simply use a knife to spread the frosting onto the cones. Allow the kids to decorate with candies and toppings as they wish!

26 Awesome Winter and Holiday Recipes for Kids

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Edible trees

Nature is amazing! The variety of plant forms is amazing.

Plants that we grow for our table - cereals, vegetables, fruits, legumes and gourds are our main diet. It is difficult to imagine our usual table without bread, potatoes, vegetables, fruits. Even tea and coffee, as everyone knows, are plants.

But in the wild, amazing plants of the most bizarre forms grow, the fruits of which are very similar to the food we are used to.

Are you sure sausage doesn't grow on trees? ;-)
Sausage tree

Kigelia Africana belongs to the Begonia family and grows in southeastern Africa and Madagascar. European travelers nicknamed the plant Sausage tree for the external resemblance of the fruit to sausages.

A tree with a spreading crown reaches 12-15 meters in height and bears fruit with brownish fruits hanging on long stalks about half a meter long.

Despite the gastronomic name, the fruits of the sausage tree are bitter in taste and are inedible , and when raw, they can even be poisonous. But the locals add dried fruits to some dishes and use them to make low-alcohol drinks.

Kigelia has anti-inflammatory properties , so its fruits are used for topical medicines, wound healing ointments and snake bite remedies.

The fruits of the sausage tree are actively used in cosmetology. Kigelin protein, which is part of their composition, promotes the production of collagen, hyaluronic acid and elastin.

Interesting fact.
Kigelia flowers are bright red and have a disgusting fragrance that does not attract pollinators. However, such a specific aroma has its fans - bats find it attractive and pollinate the sausage tree with pleasure.

A plant of the mulberry family, a species of the genus Artocarpus. The name Artokaraus comes from the ancient Greek (art-bread, karpus - fruit).

Close relatives of breadfruit - jackfruit , chempedak and marang .

This tree is native to New Guinea. Grows on all the islands of Oceania.

Breadfruit , in contrast to sausage, does not look like bread at all. And the taste has nothing to do with baked goods.

This plant gets its name from its incredible yield and nutritional value . In terms of calories, breadfruit surpasses bananas, and in many tropical countries they are the main food, literally replacing local residents with bread .

Breadfruit trees grow very fast and produce a bountiful harvest. The fruits have a rounded shape and an impressive weight - from 15 to 30 kg.

The jackfruit has the largest fruits and is considered the largest fruit growing on a tree in the world.

Tasty and healthy breadfruit is eaten both ripe and unripe. Ripe fruits are eaten as a dessert, baked, boiled, dried. All kinds of drinks are made from the unripe.

Interesting fact.
In tropical latitudes with a pronounced seasonality, the breadfruit sheds its leaves during the dormant period, and in the equatorial latitudes it grows as an evergreen form.
Milk tree

Latin name Throwable useful , or Milk tree, or Cow tree .

This edible tree grows in Central and South America, and is actively cultivated in Asia.

Belongs to the mulberry family. Like all mulberries, it secretes milky juice, but not poisonous, but quite edible and even very tasty!

The composition of the juice is close to cow's milk and resembles cream with sugar. When boiled, it curls up and forms a delicious curd mass. Wax, which collects on the surface during the boiling process, is used to make candles and chewing gum.

The local population enjoys eating milk tree juice as a substitute for cow's milk . The popularity of this drink is also explained by the fact that milk tree juice does not spoil within a week, even in a tropical climate.

Cucumber tree

This exotic plant is grown in India, Singapore, Malaysia and other countries. Another name is Sorrel tree or Averhoa bilimbi .

The fruits are very similar to cucumbers, but, unlike the latter, are collected in bunches like bananas. The fruits are very sour in taste, they are used mainly for making sauces and desserts. Lemonade is made from fresh juice. Unripe fruits are even preserved like regular cucumbers.

Bilimbi fruits are very rich in vitamin C. Decoctions and infusions are used in traditional medicine for the prevention and treatment of scurvy.

Candy Tree

Another name for this unique plant is Raisin Tree or Japanese Raisin .

This tree grows in India, Tibet, China.

Unlike most other plants, Candy Tree edible is not the fruits of at all, but their stalks, which makes it a unique representative of the flora.

The edible parts of the twigs contain a large amount of sugar , which makes them taste like sweets, raisins or dates.

The "fruits" of the candy tree look very unusual - they are strongly curved, covered with tubercles. Ripe stalks are reddish-brown in color, slightly wrinkled.

The tree has very beautiful flowers and is often grown for decorative purposes . In room conditions, it reaches a height of about one and a half meters, in the natural environment it can be gigantic in size - up to 25 meters.

Sweet stalks are used to make sweets, jams, marshmallows, compotes, syrups, sauces, wine and even beer. But traditionally they are eaten without any processing - such healthy sweets straight from the branch!

There are other sweet plants. For example, in West Africa, the Ketemf bush grows, which is 100,000 times sweeter than sugar!


The list of amazing edible trees could be continued - in this article we introduced you to the most interesting representatives of the edible flora.

Nature delights with the diversity and quirkiness of plant forms. Of course, some exotic trees can only be found in their natural habitat, but you can also get closer to the wonderful world of flora by growing indoor analogues of tropical exotics at home - date, agave, banana and others.

Edible wild plants and parts of trees while surviving

There are more than two thousand plants and trees in our country that are fully or partially edible. Their total weight is hundreds of thousands of tons. And there are more than 120,000 varieties of similar, edible plants around the world. Almost any geographic area, except perhaps the floating ice of the Arctic Ocean and the glaciers of the highlands, can provide a person with a vegetarian lunch, where there will be a salad, first, second, third courses, and possibly an exotic dessert.

Plants are edible: rhizomes, bulbs, stems, shoots, buds, leaves, flowers, seeds, fruits, nuts, cones, etc. Some parts of plants can be eaten raw, others - after thorough boiling, frying or other heat treatment, as well as drying, soaking and other methods. Nuts, fruits and tubers have the highest nutritional value.

The most productive soils are located near water bodies - rivers, lakes, swamps. Edible plants such as reeds, cattails, and reeds often form a solid wall. Water lilies and water chestnuts float on the surface of the water, revered as a delicacy by the ancient Egyptians. From the rhizomes of many aquatic plants, previously dried and ground into flour, you can bake bread cakes and cook porridges.

Not only herbaceous plants are suitable for food, but even trees. No, this does not mean that a little-known sausage tree grows in the depths of the taiga, which, having cut down, can be cut into circles, like an ordinary doctor's sausage. Of course not. It is not the trees themselves that are edible, but the individual components of the trees, and even then not at any time of the year. For example, cones, acorns or sapwood are thin, young bark adjacent to the trunk. The pine tree can offer five edible parts to the table. Unblown flower buds, young shoots, sapwood, cones and, c. as a vitamin drink, needles.

In addition to sapwood and sap, birch buds and young leaves can be consumed, which contain up to 23% protein and 12% fat. The dwarf polar willow is almost completely edible. This shrub no more than 60 cm high is often found in the tundra. It grows in groups, sometimes completely covering the ground. In the polar willow, in early spring, the inner parts of young tree shoots freed from the bark are eaten. They can even be eaten raw. In addition, young leaves of trees are edible, which are 7-10 times richer in vitamin C than oranges. Flowering "earrings". Young, peeled roots. And even freed from the bark, well-boiled and ground trunks.

Edible trees include oak. From ancient times, the inhabitants of Europe were saved from hunger by oak acorns. Acorns were collected at the end of September or immediately after the first frost. Raw acorns are not suitable for food due to the abundance of tannins in them. Therefore, they were peeled, cut into four parts and filled with water, soaking for two days, changing the water three times a day to eliminate the bitter taste. Then again they poured water in the proportion of two parts of water to one part of acorns and brought to a boil.

Boiled acorns were scattered in a thin layer outdoors on a wooden baking sheet to pre-dry, and then dried in an oven or on a stove until the acorns began to crackle like crackers. After that, they were crushed or ground. At the same time, coarsely ground groats were used for porridge, and flour was used for baking cakes. I will quote several old recipes for dishes made from trees.

“Next, dried fish caviar is prepared, which is intended mainly for men who go to the forest to hunt wild animals. Having a single pound of this dried caviar with him, Kamchadal is provided with provisions for a whole month, because when he wants to eat, he cuts off the bark of a birch (and they grow everywhere here in abundance), removes the upper soft bark, and its hard part, adjacent closer just to the trunk of a tree, spreads a small amount of fish caviar taken with him, and then eats it like a cracker or like a sandwich, which is all his food.

“The bark (of birches) is in great use, because the inhabitants, scraping the bark from a damp tree, chop it with hatchets like noodles, finely and eat it with dried caviar with such pleasure that in winter you can’t find a Kamchatka prison where women they did not sit near the damp birch ridge and did not crumble the announced noodles with their stone or bone hatchets.

"Dried sapwood of larch or spruce, rolled up and dried, not only in Siberia, but also in Russia up to Khlynov and Vyatka in famine years is used for food."

“The Chukchi prepared one of their favorite dishes from the leaves and young shoots of willows and stored them for future use. Willows were stuffed into sacks of seal skins, and this kind of silage was left to sour throughout the summer. In late autumn, such a sour mass froze and in the following months it was cut into slices and eaten like bread.

I hope the above lines have convinced skeptics that parts of trees can be used not only as firewood or building material, but also served at the table. The most nutritious and tasty sapwood (sometimes it is incorrectly called bast) in the spring, during the period of sap production and intensive growth of the tree. Although, in principle, it can be used for gastronomic purposes both in summer and autumn. Some sources claim that the northern peoples, during a severe famine, ate winter sapwood as an additive to other foods. Although, probably, at this time of the year it already differs little from the top crust, but as they say, hunger is not an aunt, there is no time for gourmetism.

Moreover, I have read historical chronicles where it was said about eating the bark in general, although it is generally accepted that the upper bark of trees, due to the too abundant content of tannins, is not suitable for food. It's hard to figure this out. I guess it all depends on how hungry you are. In my life, I also ate a lot of things that I thought you shouldn’t eat in principle. Academician Likhachev said in an interview that in besieged Leningrad, people dying of hunger ate sawdust (!), For which they threw them into the water, where the tree, after being for a long time, began to ferment. They ate this fermented, smelly, but protein-giving mushy mass.

When harvesting sapwood, it is best to remove it at the base of the trunk or even from thick roots that have come to the surface of the earth, where it is most nutritious and juicy. Sapwood extraction methods vary. The simplest is to make two deep circular horizontal cuts on the trunk with a knife or an ax and two vertical cuts connecting them. Remove the upper bark by prying it on one side with a knife. If it does not lend itself well, you can use small wooden wedges driven between the trunk and the bark.

In principle, sapwood can be eaten raw - it has a sweetish taste, of course, not without a “wooden” aftertaste. Long cooking significantly improves its taste. Sapwood, dipped in boiling water, gradually soaks, swells and turns into a uniform gelatinous mass, which, after cooling slightly, should be eaten. If this “porridge” is dried on stones heated on a fire, or on another improvised frying pan, then the resulting flour can be used for baking bread cakes.

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