Baking Christmas Memories

Every December, mother-of-two Melissa Cozart and her mother, Diane Hanks, roll up their sleeves, tie on aprons, and take on a holiday challenge that has become a centerpiece of their family tradition: creating an intricate Christmas cake made with love by the talented pair. 

Not just any cake – the kind you hesitate to cut because it is almost too beautiful to slice. From detailed, hand-piped tree branches to a charming buttercream Frosty the Snowman, each year’s creation has been a memorable masterpiece for the family.

Each year, they choose a cake to create, and gather with their baking ingredients in Diane’s kitchen in Melissa’s childhood home of 50 years, to spend the day creating their annual Christmas cake.

“Mom makes the ingredient list, and my dad [Norman] helps to procure the materials,” Melissa said. The cakes have over-the-top decorations that look almost too good to eat, but luckily, you can. “Most of the cake decorations are food-grade and edible. The greenery and berries are fake. Rosemary or mint is gathered from our garden,” said Diane. “Use caution though,” she laughed. “There was an instance of slight lip numbness from some pittosporum leaves. We can laugh about it now.” 

While the cake process is a two-person operation, their audience is ready and waiting. Melissa’s children, Hudson, 17, a Bellaire High School student and Hunter, 12, a Pin Oak Middle student, along with their Hanks cousins Jack, 21, Emma, 19, and Hattie, 13, happily leave the baking to the experts and focus on the best part: enjoying the delicious cake.

The idea was born in 2016 after seeing winter-themed cakes on the pages of a Southern Living magazine Christmas issue. That is where they gather their cake inspiration each year and decide on which cake to make. 

Melissa Cozart and Diane Hanks Chrsitmas cake  (Photo: lawellphoto.com)

As Melissa and Diane flipped through the pages nine years ago, they decided to take on the challenge themselves and copy a lovely candy cane cake. 

Their first creation, with white frosting, crushed peppermint on top, and a glass ornament candy cane, was a success and they were hooked.

“It is a special time we like to spend just the two of us,” said Melissa. Melissa takes the day off work. Neighbors sometimes knock to sneak a peek at their Christmas cakes and Diane’s friends eagerly await the Facebook reveal.

The pair has endured mishaps in their baking process, such as one time when they didn’t allow for enough cooling time before starting the decorating portion. As a result, a sliding cake layer came crashing onto the floor. With no time to start over, they pieced the cake together with extra icing. “No one knew the difference, and we laugh about it every year,” said Melissa. They let the cake thoroughly cool now. 

Over the years, their creations have included a snowman with chocolate pretzel antlers, a festive cardinal like the ones outside Diane’s window, a Christmas tree cake covered in sugared cranberries and green icing, and a Bûche De Noël with bark-textured frosting.

One of their most ambitious cakes was a white chocolate Poinsettia Cake in 2019. It featured a gold-edged sugar cookie bloom and took three days to complete.

Some years reflect the mood of the season. The 2021 cake was understated outside but rich inside, they say, a nod to the pandemic days and slower time together.

“We make a cake,” Melissa said. “But mostly we chat. We catch up. It is tradition. Mother and daughter doing something fun together.” Their 2025 cake? The family eagerly awaits to find out. They flip through the pages of the magazine to get ideas. “I have my eye on a Chocolate-Gingerbread Toffee Cake [from 2023 Southern Living],” said Melissa. (Find the link in the online version of this story.) 

Jon, Georgia, Hawkins, and Foard Polley. Even as Hawkins and Foard have grown into young adults, they still enjoy their family gingerbread cookie tradition. (Photo: Terrhan McCrosky)

Mother-of-two Georgia Polley celebrates a sweet baking Christmas tradition that is equally treasured in her family. She can trace hers back to a printed recipe from a recipe website titled The Most Wonderful Gingerbread Cookies with pages she has held onto since December 2008.

“It was the year my youngest was born,” Georgia said. “I figured if we are putting out cookies for Santa, they better taste good,” she laughed.

Every December she prepares the dough herself but happily hands over the decorating to her two sons, Hawkins and Foard. “I love to decide which cookie cutter shapes to use, and which sprinkles to buy and colors of icing and then let the boys decorate,” she said. 

As her sons have grown into a junior at Baylor University and a Stratford High School senior, the cookies have grown with them. Friends often join in. The prettiest cookies get shared with neighbors. The slightly wobbly ones are saved for Santa if they do not disappear first, she said.

While Georgia says Thanksgiving is one of her favorite holidays, the gingerbread cookies have made her countdown to Christmas.

Gingerbread cookies made by the Polley family

At the Hanks home, the cake is unveiled when the entire family gathers for Christmas dinner with all 11 family members. At the Polley home, the cookie plate disappears into crumbs and sticky fingers throughout the days leading up leaving the last for Santa. 

This holiday season, the cakes will be sliced. The cookies will be eaten. But the laughter, the storytelling, and the family memory magic will be what lasts a lifetime. 

The Most Wonderful Gingerbread Cookies Recipe 

Originally found at www.recipezaar.com; now can be found at www.food.com. 

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest (optional)

In a small bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. In a large mixing bowl, beat the butter, brown sugar, and egg on medium speed until well blended. Add the molasses, vanilla, and lemon zest; continue mixing until smooth. Gradually stir in the dry ingredients until the dough is blended and smooth.

Divide the dough in half, wrap each portion in plastic wrap and let stand at room temperature for at least 2 hours or up to 8 hours.

Heat oven to 375°F. Line baking sheets with parchment paper. Place one portion of dough on a lightly floured surface. Sprinkle flour over the dough and rolling pin. Roll the dough to just under 1⁄4-inch thickness, adding flour as needed to prevent sticking. Cut out cookies using your favorite cutter.

Place cookies 11⁄2 inches apart on the prepared baking sheet. Bake one sheet at a time for 7 to 10 minutes. (Bake on the lower end of the range for softer cookies.)

Remove from the oven and allow cookies to cool on the sheet until firm enough to transfer to a wire rack. Once completely cool, decorate as desired.

A powdered sugar glaze works well for quick decorating, and royal icing creates a classic look.

Note: Dough can be stored in the refrigerator for up to 4 days. Allow it to return to room temperature before rolling.

How to Get Started: Cake Decorating Tips from Diane Hanks

When it comes to holiday cake traditions, Diane Hanks says it all began with a simple class. “I took a cake decorating class years ago when Wilton (est. 1929) offered classes at area department stores,” she said. It helped her establish her basic skills. 

As Diane and Melissa’s cake-making tradition has evolved, they have upgraded their baking tools. “Melissa brought the real artistry to the table,” Diane said. 

Diane’s Starter Kit Essentials

• A turntable for smooth, even icing • An array of piping tips 

• Food storage baggies DIY-ed into piping bags • An offset spatula for that polished finish

Diane says their teamwork and creativity are what give each cake its character. “Both of us have an eye for what we want it to look like,” Diane said. “We bring our different styles to the final product.” Another tip? “Freeze the cake layers before decorating,” said Diane. “That helps.”

Diane’s advice for beginners is straightforward: “Start simple. Try something fun. And don’t worry. Perfection isn’t the point!” said Diane. “If you think you can do it, you probably can.”