PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING
This white layer cake with gooey peppermint-flavored frosting and crushed candy canes is a project but so worth it. Try it for the holidays for an extra festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
- Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
- In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
- Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
- Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
- Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.
HOLIDAY CANDY CANE CAKE
A shape straight from Santa's workshop can transform an easy-to-make cake into the theme for your next holiday gathering. What a simple joy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 31 g, TransFat 2 g
FROSTED CANDY CAKE
Give your cake a personal touch this Christmas with this cute and simple design
Provided by Good Food team
Categories Afternoon tea, Treat
Time 25m
Yield Decorates an 18-23cm round or square cake
Number Of Ingredients 8
Steps:
- Tie the small candy canes into groups with ribbon. Put the white caster sugar, liquid glucose and water in a pan. Heat until sugar is just melted and syrup turns clear. Take off heat and whisk the egg whites until stiff, then carry on whisking while steadily pouring in hot syrup in a stream. Keep beating until thick enough to spread, then beat in the sifted icing sugar.
- Quickly spread the icing over an 18-23cm square or round cake (marzipan covered, if you wish), swirling roughly. Stick on the candy canes and leave for 1 hr to set.
LAYERED CANDY CANE DESSERT
This fabulous dessert has the magical flavor of candy canes plus the bonus of an Oreo cookie crust. And it looks like a winter wonderland. -Dawn Kreuser, Green Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling., Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust., Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving.
Nutrition Facts : Calories 251 calories, Fat 13g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 250mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
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- Cool the cake completely. Pour the whipping cream into a bowl and stir in the sugar. Whip until soft peaks form. Dollop it onto the cake and smooth it to the edges to make droopy, fluffy snow drifts.
- Break up 5 or 6 candy canes into pieces. Then put the pieces into a mortar and pestle and smash until it’s partly dust and partly tiny pieces. You can instead crush the canes by putting them into a ziplock bag and smashing them with a rolling pin but I find that the bits of candy cane are sharp and puncture tiny holes in the bag. I don’t think any plastic gets into the mix but you do end up with candy dust on your counter.
- Cut out a bunch of 1/2 inch thick strips from the paper. Lay a strip of paper diagonally across the middle of the cake, so that it goes from one corner to the other. You may need two strips, overlapping at the center of the cake, to get all the way across the cake. Working from that middle strip toward a corner, lay strips of paper on the cake leaving a 1/2 inch gap between strips. Use a ruler to evenly place the strips. Press the strips down lightly so that they stick to the whipped cream. Repeat working from the middle strip towards the other corner.
- Sprinkle the cake with the candy cane crumbs. I like a fine dusting but you can put as much or as little as you’d like.
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