PEPPERMINT RIBBON CAKE
With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the convenience of starting with a cake mix. -Lisa M. Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.
Nutrition Facts : Calories 300 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
PEPPERMINT SKILLET CAKE WITH PEPPERMINT ICE CREAM
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
- Prepare the cake mix according to the package's egg white method. Add the peppermint extract and mix to combine. Pour the cake batter into the prepared skillet. Bake until the cake is set and a toothpick inserted comes out clean, 35 to 45 minutes. Let the cake cool until the top of the cake is cool to the touch.
- Pulse the candy canes in a food processor until you get pea-sized candy, 5 to 6 times. Add 1/2 cup of the crushed candy canes to the Frosting and fold to combine. Frost the cake with the Peppermint Frosting, then sprinkle the remaining crushed candy over the entire cake. Serve slices with scoops of peppermint ice cream.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the confectioners' sugar together with the butter until well combined. Add the heavy cream and continue to beat until extremely light and fluffy. Beat in the peppermint extract until combined.
PEPPERMINT RIBBON CAKE RECIPE - (4.8/5)
Provided by Nicole S
Number Of Ingredients 6
Steps:
- 1. Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies. 2. Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter. 3. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 4. Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.
PEPPERMINT FUDGE CAKE
Provided by Marcel Desaulniers
Categories Cake Milk/Cream Mixer Chocolate Dairy Dessert Bake Christmas Winter Birthday Chill Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make cake:
- Preheat oven to 325°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, baking soda and salt in small bowl to blend. Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions. Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.
- Make peppermint mousse:
- Combine white chocolate, 3/4 cup whipping cream and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth. Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes. Mix in candies. Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions. Chill mousse until beginning to set, about 2 hours. Place 1 cake layer on 8-inch cardboard round. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse and third cake layer. Chill assembled cake until mousse is cold and set, about 3 hours.
- Meanwhile, prepare ganache:
- Bring cream to simmer in heavy large saucepan. Remove from heat. Add bittersweet chocolate; whisk until melted and smooth. Cool ganache until thick but still pourable, about 45 minutes.
- Place cake on rack set over baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly. Chill cake until ganache sets, at least 30 minutes and up to 1 day.
PEPPERMINT CREAM POUND CAKE
I came up with this recipe when I was looking for a twist on traditional pound cake. I love the look and flavor of peppermint, especially at Christmas, so it seemed like a natural pairing. Everyone at work loved the results, and my family did, too. - Carolyn Webster, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with whipping cream. Fold in candies., Transfer to a well-greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 1 to 1-1/4 hours. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.
Nutrition Facts : Calories 649 calories, Fat 35g fat (18g saturated fat), Cholesterol 181mg cholesterol, Sodium 107mg sodium, Carbohydrate 77g carbohydrate (50g sugars, Fiber 1g fiber), Protein 7g protein.
PEPPERMINT POUND CAKE WITH CREAM CHEESE PEPPERMINT BARK FROSTING
This is a wonderfully festive wintertime cake. It's a tender and moist pound cake with the most subtle peppermint flavor. The cream cheese frosting glaze is rich-tasting and blends so well with the mint and cake.
Provided by Karen Rankin
Time 3h40m
Yield 16
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven and preheat to 300 degrees F (150 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with baking spray; set aside.
- Beat softened butter in a stand mixer fitted with the paddle attachment on medium speed until creamy and light yellow in color, 4 to 6 minutes. Gradually add sugar, beating on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until combined.
- Alternately add flour and milk, beginning and ending with flour, beating on low speed after each addition until batter is just blended. Add vanilla extract and peppermint extract; blend just until incorporated.
- Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring.
- Pour 1/3 of the uncolored batter into the prepared pan. Dollop with 1/3 of the red batter. Top with remaining uncolored batter and dollop with remaining red batter. Tap the filled pan gently on the counter to release any air pockets. Use a long skewer or off-set spatula to swirl the batter slightly.
- Bake in the preheated oven until a long wooden pick inserted into the center comes out clean, 1 hour 45 to 55 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
- While the cake cools, beat softened cream cheese and butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy. Slowly add powdered sugar, a little at a time, mixing on low speed, until all the sugar is incorporated. Add milk and vanilla extract; beat until smooth and creamy.
- Drizzle frosting over the cooled cake. Sprinkle candies and peppermint bark over the frosting while it's slightly wet. Let stand for 20 to 30 minutes before slicing.
Nutrition Facts : Calories 621 calories, Carbohydrate 83.5 g, Cholesterol 141.8 mg, Fat 30 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 18.1 g, Sodium 52.5 mg, Sugar 57.2 g
PEPPERMINT TEA CAKES
A spin-off from a classic holiday cookie with a festive peppermint twist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 56
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- In bowl of a food processor, place peppermint candies; cover and process until very finely crushed. In large bowl mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in 1/4 cup crushed candies. Press firmly to shape dough into 56 (1 inch) balls. Place 1 inch apart on ungreased cookie sheet.
- Bake 5 to 7 minutes or until set but not brown. Cool 2 minutes on cookie sheet. Remove to cooling rack. In small bowl place powdered sugar. In another small bowl, place remaining crushed candies. Roll each warm cookie in powdered sugar, then crushed candies. Place on cooling rack. Cool completely; at least 20 minutes. Store in airtight container at room temperature.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 8 g, TransFat 0 g
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