Candy Cane Striped Cake Food

CHOCOLATE-CANDY CANE CAKE

Steps:

• Heat oven to 350°F.
• Beat first 7 ingredients in large bowl with mixer until blended. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.
• Fill and frost cakes with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.

STRIPED HALLOWEEN CANDY CAKE

Steps:

• Place the cake on your cake board in the center of a turntable cake stand. Ice the cake with black icing and, using a cake comb, comb the sides of the cake. Place the cake in the refrigerator or freezer until the black icing is hard to the touch, about 3 minutes.
• Once the icing is hard, remove the cake from the fridge and place in the center of your turntable.
• Using your other colored buttercreams, pipe into the grooves you made in the black icing with the comb. Turn the turntable and gently pipe the colored icing on the cake. This part does not have to be perfect because we will be scraping it off. Alternate colors to create different horizontal stripes on the cake. Using an offset spatula, smooth the colors onto the cake.
• Then using a straight edge, scrape the colored icing off the cake revealing the black lines left by the cake comb.
• Use the purple icing to pipe a border on the cake. Fill the top of the cake with Halloween candy and decorate with sprinkles.

FROSTED CANDY CAKE

Steps:

• Tie the small candy canes into groups with ribbon. Put the white caster sugar, liquid glucose and water in a pan. Heat until sugar is just melted and syrup turns clear. Take off heat and whisk the egg whites until stiff, then carry on whisking while steadily pouring in hot syrup in a stream. Keep beating until thick enough to spread, then beat in the sifted icing sugar.
• Quickly spread the icing over an 18-23cm square or round cake (marzipan covered, if you wish), swirling roughly. Stick on the candy canes and leave for 1 hr to set.