I’ve made cookies, two delightful cheesecakes and now for the finale dessert: Delightful Candy Cane Cake. (I think I’ve named this a different thing every time, but I’m sticking with this one.) I’ve also figured out how to hyperlink things, so yay for now being able to add links to properly send the credit to the right people.
For this cake I was going to go all out and make a homemade cake, but I ran out flour when I made Funnel Cakes for breakfast yesterday. So instead of braving -1 degrees with a windchill that makes it feel -19 out I’m staying inside. Besides, a box mix isn’t the worst thing. I just can’t say that it’s 100% homemade. I’m semi-okay with that. If I were to have made the cake from scratch I would have sent you guys to this website.
This is my baking toolbox. When I got it the two pastel colors next to each other left me feeling unexcited to pull it out and decorate with it. So I mod-podged a print onto it. Here’s a before and after picture:
Back to the cake now. While they were cooling I started on the filling and frosting. For the filling I used the same Peppermint Whipped Cream that I used on the cheesecakes. I knew that for the butter cream I wanted it to be snow white, but I didn’t know that I would need meringue powder. So I used this crusting butter cream recipe. Since I added some peppermint extract to it instead of vanilla it ended up tasting a lot like the inside of a mint patty.
Once the cakes were cool I leveled them off and then started to stack them together. The filling was the perfect amount to put inside the cake and to also cover it in a crumb coat.
One day when I was scrolling through Pinterest I came across this. It looked easy to do and the end result is a simple yet elegant cake. Here’s a couple of my own pictures showing how to do it.
Once I was finished piping it I sprinkled the boarder with the same crushed candy canes that I used on the cheesecakes.
Again, since I’ve never actually made this before I had to cut into it just to make sure that I was sharing something worth sharing. Over all I would have put less peppermint extract in the butter cream. (I accidentally went pour happy on it.) I was pleased when I cut into it and saw this:
Like I said in my very first post I wanted my desserts that I’m bringing to our family’s Christmas potluck to flow together. Here’s a recap of them all together:
Well my Christmas baking is now complete. I really wish that I didn’t have to go back into the kitchen to clean and make supper. I should get going, but I will be back next week with something new and not peppermint. I hope that you have a wonderful Christmas and God Bless!