Candy Cane Forest Cake Recipes

CHOCOLATE-CANDY CANE CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans.
• Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.
• Place one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.

CANDY CANE FOREST CAKE

Steps:

• Make Chocolate Chip Cake according to recipe. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup White Vanilla Frosting. Repeat two more times, using domed layer on top. Frost top and sides with remaining frosting.
• Decorate along the edge and a little down the sides with crushed starlight mints. Insert candy canes into the top of the cake.

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.

CANDY CANE CAKE

Steps:

• Heat oven to 350. Generously grease a 10 to 12 cup bundt pan; lightly coat with flour.
• Make cake mix as directed on package. Pour about 2 cups of batter into pan.
• In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.
• Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
• Bake 38 to 42 minutes or until toothpick inserted in center comes our clean. Cool 10 minutes before removing from pan to wire rack. Cool completely, about 1 hour.
• In small bowl, mix together glaze ingredients, using just 1 T of milk at first. Stir in additional milk 1 teaspoon at a time until smooth and consistency of thick syrup. Spread glaze over cake, allowing some to drizzle down side. Garnish with crushed candy canes, if desired.
• Store loosely covered at room temperature.

CANDY CANE CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
• Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
• Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
• Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

EASY CANDY CANE KISS COOKIES RECIPE

Steps:

• With hand mixer, mix Cake Mix, Eggs, and oil together in medium sized mixing bowl until well combined.
• Place dough in fridge, and refrigerate dough for 45 minutes - 1 hour.
• While waiting for dough to chill, line Cookie Sheets with Parchment Paper, and pour red sugar sprinkles into small bowl and set aside.
• After dough has chilled, preheat oven to 350 degrees.
• Roll into small tablespoon sized balls, then roll around in red sugar bowl. {I left about half of my cookies plain without red sugar sprinkles, and rolled the other half in the red sugar... just for a fun variety}
• Place on parchment lined cookie sheets, approx. 2 inches apart. {do not flatten dough balls}
• Bake at 350 degrees for approx. 8 minutes, or until done. {time will vary depending on style of cookie sheets you use - nonstick vs. aluminum}
• Immediately after removing from oven, carefully place an unwrapped Candy Cane Hershey Kiss in the center of each cookie, and gently push down.
• Allow to cool slightly, then transfer to cooling rack to finish cooling. ENJOY!

WHITE CHOCOLATE CANDY CANE CAKE

Steps:

• Heat milk and chocolate until melted and combined, cool to room temperature.*
• Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add peppermint extract.
• Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
• Bake for 45-50mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
• Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
• Add white chocolate, vanilla (or more peppermint extract) and whip until smooth.
• Melt red and white candy melts in bowls over simmering pots of water.
• Using a large offset spatula, spread white candy melts in a thin, even layer on a large sheet of parchment.
• Pour melted red candy melts into a piping bag. Snip off the tip to about 1/2" in size. Pipe diagonal strips across the sheet of white. Spread using a small offset spatula to flatten.
• Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm (approx. 30mins in fridge).
• Unroll to create chocolate bark.
• See this post for more details.
• Remove 1/3 of the frosting and color it red. You'll need to use a fair amount of color gel to do this. Frosting will darken a bit over time.
• Fill one piping bag, fitted with a large round tip with the red frosting, fill another with the white.
• Place one layer of cake on a cake stand or serving plate. Alternate piping white and red circles starting from the outside edge working your way in.
• Place second cake layer on top and repeat the same process.
• Apply a thin coat of the white frosting on the outside of the cake. Smooth the sides and top. Leave a bit of the sides exposed for a naked look if desired. Chill for 20mins.
• Place remaining red and white frosting in a separate piping bag fitted with a French piping tip. I used a spatula to spread the white on one side of the piping bag and the red on the other. Pipe rosettes on the top of the cake.
• Fill the middle between the rosettes with chopped candy canes and white chocolate shavings if desired.
• Place candy cane bark around the outside of the cake. Adhere with some extra buttercream if needed.

CANDY CANE CAKE

Steps:

• Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (bundt cake) pan.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
• Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
• In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.

CANDY CANE CAKE RECIPE

Steps:

• Preheat the oven to 325 degrees F then generously grease your baking pan.
• Make the cake batter as directed in the package instruction. Pour ⅓ cup of the mixture into the baking pan and bake for 5 to 7 minutes.
• Into a small bowl, pour another ⅓ cup of the batter; stir in the food color and the peppermint extract.
• Carefully pour the pink batter over the baked white batter and bake again for roughly 3 minutes or until stable.
• Carefully pour the remaining ⅓ cup of white batter over the pink batter. This is to create a thin layer of coloring at the center of the cake when you slice through.
• Bake the cake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
• In a small bowl, mix the icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.
• Cool for 10 minutes then turn the pan upside down onto a cooling rack or heatproof serving plate. Cool the cake completely for about 15 minutes.
• Spread the icing over the cake and sprinkle with crushed candy on top. Store loosely covered and enjoy!

CANDY CANE FOREST CUPCAKES

Steps:

• Spread the frosting evenly on top of the cupcake.
• Press on some sweetened flaked coconut.
• Sprinkle the top of the cupcake with white sparkling sugar sprinkles.
• For 4 of the cupcakes, push in 2 mini candy canes at an angle for each cupcake.
• Glue the cut-out of Buddy the Elf onto a lollipop stick and push into the middle of one cupcake.
• Insert lollipop or popsicle sticks into the bottom end of the Little Debbie Christmas Tree Cakes.
• Push the Christmas Tree Cakes into the remaining cupcakes.
• Arrange cupcakes on a platter and scatter gumdrops around the cupcakes.