Candy Cane Cake

 Candy Cane Cake

Indulge in a festive treat with this delightful cake infused with a peppermint layer of cake surrounded by white delicate cake and enveloped in a luscious white chocolate ganache. Topped with pieces of candy cane for a light crunch.

Servings: 12

Ingredients

Cake

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1½ sticks unsalted butter, softened

1½ cups sugar

2 teaspoons vanilla extract

6 large egg whites

3/4 cup milk

Or 1 box of white cake mix and 1 box of red velvet cake mix (follow directions)

White Chocolate Ganache Frosting

10 ounces white chocolate pieces

1 cup heavy whipping cream

2 tablespoons butter

2 cups confectioners’ sugar

4 teaspoon meringue powder

Cake

Position a rack in the middle of the oven and heat to 350° F. Butter 4 - 8″ round cake pans and line the bottom with parchment paper. (trace around the outside of the pan with a pencil).

Combine the flour, baking powder, and salt in a bowl, sift together by mixing with a whisk.

Cream together the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.

Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.

Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition.

Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.

Pour the batter into two mixing bowls dividing it evenly.

Add 6 – 8 drops of peppermint oil to one half, and 5 – 6 drops of red gel paste to the other.

Using a quarter cup scoop for each half of the batter, place a scoop of the white batter in the center of each pan. Drop a scoop of the red into the center of the white batter. Alternate between the two colors dropping the batter into the center of the last color until all the batter is gone. Don’t worry if it is not exact. Lightly tap the pans on the counter to help the batter even out.

Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean.

Cool the layers in the pans on racks for 5 minutes, then turn out onto racks to completely cool.

Ganache Frosting

Place chocolate pieces in a mixing bowl.

Heat the cream in a saucepan until it just begins to boil. Pour hot cream over chocolate and slowly mix (the heat from the cream will melt the chocolate). When the mixture becomes smooth and creamy add the butter and mix well.

Set aside and allow to cool to room temperature.

When the chocolate mixture is room temperature place it in the bowl of a stand mixer fitted with a whisk attachment. On low speed add the confectioners’ sugar a little at a time. Add the meringue powder. Increase the speed of the mixer to high, and whip for 5 to 8 minutes, or until stiff peaks form (Frosting will double in volume and take on a silky appearance).

Assemble

Level the tops of the cakes if needed with a sharp knife by slicing off the “hump” in the center if need be. Spread a layer of frosting on top of both layers.

Put a small dab of frosting on the center of your cake circle or plate (this will prevent sliding) and place the first layer over it. Turn the second layer over and place it frosting side down on top of the first to create a sandwich. Using a gentle twisting motion shift the top layer to make sure the two are evenly stacked and the top of the cake is level.

Cover the top of the cake with a layer of frosting.

Frost the sides of the cake. Once the entire cake is covered with an even layer, use the tip of your knife add peaks and swirls (Remember ganache frosting is chocolate and dries with a thin hard shell, so make sure to work in all the swirls you want before it sets, do not try to go back into the frosting with your knife once it is set up).

Dust the top with some crushed candy canes. Arrange some canes to create a topper for your cake.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, gardening and opinion or history pieces each week. 

Desserts, Potpourri of Frugality. Kilbride