Peppermint Candy Cake
Peppermint Candy Cake takes roughly 2 hours from beginning to end. This recipe makes 10 servings with 859 calories, 3g of protein, and 13g of fat each. For $1.46 per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. If you have vanilla frosting, food coloring, peppermint candies, and a few other ingredients on hand, you can make it. It works well as a side dish. 685 people were impressed by this recipe. Christmas will be even more special with this recipe. It is brought to you by Foodnetwork. With a spoonacular score of 5%, this dish is very bad (but still fixable). Try Peppermint Candy Cane Bundt Cake, Peppermint Layer Cake with Candy Cane Frosting, and Peppermint Candy for similar recipes.
Servings: 10
Preparation duration: 90 minutes
Cooking duration: 30 minutes
Ingredients:
2 1-pound boxes confectioners' sugar
Red gel food coloring
1 16-to-18-ounce box chocolate cake mix (plus required ingredients)
1 10.5-ounce bag mini marshmallows
1/4 cup crushed candy canes or peppermint candies
1/2 teaspoon peppermint extract
4 tablespoons unsalted butter, at room temperature
1 16-ounce tub vanilla frosting
Equipment:
baking paper
oven
serrated knife
microwave
bowl
Cooking instruction summary:
Preheat the oven to 350 degrees F and coat two 9-inch-round cake pans with cooking spray; line with parchment paper. Prepare the cake mix as directed; transfer the batter to the pans. Bake and cool as directed. Combine half of the frosting with the crushed candy. Place 1 cake on a small cardboard circle, domed-side down; spread with the candy frosting. Place the other cake on top, domed-side up. Round the bottom and top edges of the layer cake with a small serrated knife as shown. Cover the whole cake with a thin layer of the remaining plain frosting. Microwave the marshmallows with 1/4 cup water in a large bowl until melted. Add the peppermint extract; gradually beat in all but 1/2 cup confectioners' sugar with a mixer until thick and stiff. Beat in the butter. Remove half of the frosting mixture; knead in a little more confectioners' sugar until smooth. Roll out into a 13-inch circle on a piece of parchment dusted with confectioners' sugar. Carefully invert the rolled-out frosting onto the cake; peel off the parchment, brushing off the excess sugar. Tuck around the bottom edge of the cake, pressing gently to adhere; trim the excess. Beat enough gel food coloring into the remaining frosting mixture until bright red. Knead in the remaining confectioners' sugar until smooth. Roll out the red frosting until 1/4 inch thick. Cut a 7-by-1 3/4-inch wavy stripe with a pointed tip out of paper (for a template, go to foodnetwork.com/caketemplate). Using the template, cut out 7 red stripes of frosting. 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. Wrap the cake in cellophane. Photograph by Andrew Purcell
Step by step:
1. Preheat the oven to 350 degrees F and coat two 9-inch-round cake pans with cooking spray; line with parchment paper. Prepare the cake mix as directed; transfer the batter to the pans.
2. Bake and cool as directed.
3. Combine half of the frosting with the crushed candy.
4. Place 1 cake on a small cardboard circle, domed-side down; spread with the candy frosting.
5. Place the other cake on top, domed-side up.
6. Round the bottom and top edges of the layer cake with a small serrated knife as shown. Cover the whole cake with a thin layer of the remaining plain frosting.
7. Microwave the marshmallows with 1/4 cup water in a large bowl until melted.
8. Add the peppermint extract; gradually beat in all but 1/2 cup confectioners' sugar with a mixer until thick and stiff. Beat in the butter.
9. Remove half of the frosting mixture; knead in a little more confectioners' sugar until smooth.
10. Roll out into a 13-inch circle on a piece of parchment dusted with confectioners' sugar.
11. Carefully invert the rolled-out frosting onto the cake; peel off the parchment, brushing off the excess sugar. Tuck around the bottom edge of the cake, pressing gently to adhere; trim the excess.
12. Beat enough gel food coloring into the remaining frosting mixture until bright red. Knead in the remaining confectioners' sugar until smooth.
13. Roll out the red frosting until 1/4 inch thick.
14. Cut a 7-by-1 3/4-inch wavy stripe with a pointed tip out of paper (for a template, go to foodnetwork.com/caketemplate). Using the template, cut out 7 red stripes of frosting.
15. 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. Wrap the cake in cellophane.
16. Photograph by Andrew Purcell
Nutrition Information:
covered percent of daily need
