Candy Cane Forest Cake Recipes

CANDY CANE CAKE (GLUTEN FREE)

Steps:

• Pre-heat the oven to 355 ºF (180 ºC) and line three 6 inch (15 cm) round cake pans with greaseproof/baking paper.
• In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.
• Add the granulated sugar and salt, and whisk well.
• Add the eggs, milk and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.
• Add the boiling hot water, and whisk until you get a runny cake batter with no lumps.
• Evenly distribute the cake batter between the two lined cake pans, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 45 minutes or until spongy to the touch and an inserted toothpick comes out clean.
• Allow to cool.
• Mix the egg whites, sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.
• Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.
• Transfer the heated meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment) and whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms glossy peaks. Do not over-whisk as you can lose some of the fluffiness. (NOTE: The meringue must be at room temperature before you start adding the butter - otherwise, you'll get a soup and not a deliciously fluffy buttercream!)
• Add the butter, 1 - 2 tbsp at a time, while constantly whisking/beating at medium speed. If using a stand mixer, I prefer to switch to a paddle attachment for this step.
• Continue until you've used up all the butter.The buttercream will probably look like it's split at some stage (or it might become very runny, almost "soupy") - don't worry, that's normal. Just continue adding the butter and whisking/beating. The buttercream will eventually become velvety smooth. Be careful not to over-beat it, though - you will lose the air (and fluffiness) from the original meringue!
• Add the salt and flavouring of choice, and whisk/beat briefly until evenly incorporated.
• Separate the buttercream into three equal parts. Colour one part a vibrant red colour - if it seems too light, add a sprinkling of cocoa powder to get a deeper red colour.
• Place the chopped dark chocolate into a heat-proof bowl. Heat the double/heavy cream until only just boiling (either on the stove or in the microwave), then pour it over the chocolate.
• Allow to stand for 2 - 3 minutes, then stir well until you get a smooth glossy ganache.
• Set aside and allow to cool slightly.
• To make the peppermint bark, spread the white chocolate on a baking sheet covered with cling film or aluminium foil, and sprinkle it evenly with crushed candy canes. Allow to set either at room temperature or in the fridge/freezer.
• Set some of the crushed candy canes aside (or crush some more if you've used them all up for the peppermint bark) for the "collar" around the bottom of the cake.
• Place the bottom cake/sponge layer on the cake stand of choice. Pipe concentric circles of alternating white and red buttercream on top of the sponge.
• Place the other sponge on top and repeat, creating the opposite colour pattern to the one below (if red is the outermost colour in the bottom layer, start with white this time - see post for pictures).
• Place the final sponge layer on top. Frost the outside of the cake with the remaining white buttercream, creating an even smooth layer.If your buttercream isn't perfectly smooth, you can use a cake smoother (metal bench scraper) dipped in hot water (and dried) to create a super smooth surface by "melting" the outermost buttercream. Do this gently - you want to smooth away any imperfections, not completely melt your frosting.
• Chill the cake in the fridge for about 1 hour.
• Once chilled, decorate the bottom third of the cake with the crushed candy canes.
• Check the consistency of the chocolate ganache. It should be runny enough to drip, but not too hot (otherwise it will melt the buttercream). If it's too thick, heat it up briefly in the microwave.For the easiest (and prettiest) drip, transfer the chocolate ganache into a squeeze bottle.Create the chocolate drip: first allow the chocolate ganache to gently run down the sides, then fill out the top of the cake by drizzling on more ganache and smoothing it out with an offset spatula.
• Break up the peppermint bark (or cut in into neat triangles), and use it and the other candy of choice to decorate the top of the cake.NOTE: The candy can go soft and sticky after a while - I recommend putting it onto the cake just before serving, or just before it's about to be "unveiled".
• That's it! Enjoy!
• The cake keeps well in a closed container or wrapped in cling film, in the fridge for 3 - 4 days.

HOLIDAY CANDY CANE CAKE

Steps:

• Heat oven to 325°F. Generously grease and lightly flour 12-cup fluted tube cake pan. Or spray with baking spray with flour.
• In large bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Pour into pan.
• Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto cooling rack and remove pan. Cool completely, about 1 hour.
• To assemble, cut cake in half crosswise. Place half of cake on serving plate to form hook of candy cane. Cut remaining half into 5 equal pieces (about 2 inches wide). Stir half of the peppermint extract into each container of frosting. Attach cut pieces to hook of candy cane with frosting, alternating pieces to form the straight part of the cane. Frost cake.
• To decorate, arrange strips of fruit snack rolls on cake to look like stripes on a candy cane. Store cake loosely covered.