Holiday Gift Box Cake

Ingredients

• 1 large eggs 
• 0.5 cup pecans toasted finely chopped
• 0.8 cup pecans divided finely chopped
• 10 servings powdered sugar 
• 15 ounce pie crust dough refrigerated
• 10 servings straw mushrooms 
• 6 tablespoons sugar white divided
• 0.5  vanilla frosting 
• 2 tablespoons water 
• 1 piece frangelico 
• 1 piece frangelico 

Equipment

• baking sheet
• oven
• whisk
• wire rack
• cookie cutter
• drinking straws

Directions

1. Cut 1 (12- x 1-inch) strip and 1 (12- x 1/2-inch) strip from a piece of cardboard or poster board.
2. Unfold 1 piecrust on a lightly floured surface; gently roll to press out fold lines.
3. Cut piecrust in half; reserve and set aside one half. Using the 12- x 1/2-inch cardboard template as a guide, begin at the straight edge of one piecrust half; and cut 8 (1/2-inch wide) strips.
4. Cut each of the 8 strips into as many 3-inch-long pieces as possible. You will need a total of 20 (3- x 1/2-inch) pieces. Gather together any remaining scraps, and set aside.
5. Arrange cut pieces on a baking sheet.
6. Bake at 425 for 4 minutes or until golden. Cool 10 minutes on a wire rack. Dip the top side of each warm pastry piece in powdered sugar.
7. Let cool completely on a wire rack.
8. Unfold the second piecrust on a lightly floured surface; gently roll to press out fold lines.
9. Whisk together 1 large egg and 2 tablespoons water.
10. Brush egg mixture lightly over piecrust.
11. Sprinkle piecrust evenly with 1/2 cup finely chopped pecans and 2 tablespoons white sparkling sugar. Using the 12- x 1-inch cardboard template, cut the piecrust into 1-inch wide strips. Repeat the procedure with the reserved piecrust half, sprinkling with 1/4 cup nuts and 1 tablespoon sparkling sugar.
12. Cut 4 of the strips into 9 1/2- x 1-inch pieces.
13. Cut the remaining strips into as many 3-inch-long pieces as possible. You will need a total of 20 (3- x 1-inch) pieces.
14. Arrange the cut pieces on a lightly greased baking sheet.
15. Bake at 425 for 5 minutes or until golden. Cool on a wire rack.
16. To make gift tags, roll the reserved scraps of piecrust to 1/8-inch thickness on a lightly floured surface. Using a 2 1/2- to 3-inch cookie cutter, cut decorative shapes from the piecrust. Press the end of a plastic drinking straw into each tag, creating a round opening.
17. Brush lightly with the egg mixture, and sprinkle with sugar.
18. Bake at 425 for 5 minutes or until golden.
19. Prepare a half recipe of Vanilla Buttercream Frosting. Carefully spread a small amount of frosting on the back of each pastry piece. Gently press 1 (9 1/2-inch-long) pastry piece horizontally on each side of the cake to form the rim of the box's lid. Gently press 3-inch pastry pieces, alternating pecan and powdered sugar pieces, on each side of the cake in a vertical pattern.
20. Sprinkle the top of the cake with 1/2 cup finely chopped, toasted pecans and 2 tablespoons white sparkling sugar. If desired, use remaining frosting to add a decorative design to the gift tag or to pipe a narrow border around the bottom of the cake.
21. Garnish the top with gold and silver wire-edged ribbon; fresh mint, and red candy-coated chocolate pieces.