Peppermint Candy Cake
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Candy Cane (crushed)Directions:
1
Preheat the oven to 350 degrees F and coat two 9-inch-round cake pans with cooking spray; line with parchment paper
2
Prepare the cake mix as directed; transfer the batter to the pans
3
Bake and cool as directed
4
Combine half of the frosting with the crushed candy
5
Place 1 cake on a small cardboard circle, domed-side down; spread with the candy frosting
6
Place the other cake on top, domed-side up
7
Round the bottom and top edges of the layer cake with a small serrated knife as shown
8
Cover the whole cake with a thin layer of the remaining plain frosting
9
Microwave the marshmallows with 1/4 cup water in a large bowl until melted
10
Add the peppermint extract; gradually beat in all but 1/2 cup confectioners' sugar with a mixer until thick and stiff
11
Beat in the butter
12
Remove half of the frosting mixture; knead in a little more confectioners' sugar until smooth
13
Roll out into a 13-inch circle on a piece of parchment dusted with confectioners' sugar
14
Carefully invert the rolled-out frosting onto the cake; peel off the parchment, brushing off the excess sugar
15
Tuck around the bottom edge of the cake, pressing gently to adhere; trim the excess
16
Beat enough gel food coloring into the remaining frosting mixture until bright red
17
Knead in the remaining confectioners' sugar until smooth
18
Roll out the red frosting until 1/4 inch thick
19
Cut a 7-by-1 3/4-inch wavy stripe with a pointed tip out of paper (for a template, go to foodnetwork
20
Com/caketemplate)
21
Using the template, cut out 7 red stripes of frosting
22
Carefully arrange the red stripes around the cake with the tips meeting at the center; press gently to adhere and tuck around the bottom of the cake, then trim any excess
23
Wrap the cake in cellophane
24
Photograph by Andrew Purcell