Butter Mint Cake Food

BUTTER MINT CAKE

Steps:

• Cake: Preheat oven to 350.
• Combine first four ingredients; mix at medium speed.
• Set aside.
• In a medium bowl, combine sour cream and butter.
• Manually beat until fluffy.
• Pour sour cream mixture into batter, and then beat at low speed until fluffy.
• Add milk (or water) and beat mixture at high until batter is smooth.
• Pour batter in two 8" or 9" baking pans.
• Bake for at least 45-60 minutes.
• When done, cool cake for 25 minutes at room temperature.
• Set cake aside for frosting and decoration.
• Frosting: In a blender, crush butter mint candies until they are of a powdery consistency.
• Then add the frosting.
• Blend at high speed until frosting is creamy.
• Then pour frosting into a medium sized pour and frost cake.
• After frosting, refrigerate cake.
• Icing: In a large bowl, mix ingredients, except for the food color at high speed until icing is fluffy.
• Use as much and whatever food coloring is desired for decoration.
• Use molds or icing bags to decorate cake.
• Refrigerate cake.

BUTTER MINT COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extract. Gradually add flour and mix well. , Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool.

BUTTER MINTS

Steps:

• Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
• Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
• Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

BUTTER MINTS

Steps:

• In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.