Frosted Candy Cake Food

CHOCOLATE CANDY CANE CAKE

Steps:

• Gather the cake ingredients.
• Position two racks in the upper and lower third of the oven. Heat the oven to 350 F. Line 3 (8-inch) cake pan bottoms with parchment paper Spray the parchment and the sides of the pans with cooking spray.
• Add the butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 5 minutes.
• Add the eggs 1 at a time, beating well after each addition. Add the vanilla extract and continue to beat until combined, scraping down the sides and bottom of the bowl occasionally.
• In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
• With the mixer running on low, add 1/4 of the sifted flour mixture and continue beating until well combined.
• Add 1/3 of the buttermilk and continue beating until well combined. Continue alternating mixing in the flour and buttermilk, ending with the flour, beating well after each addition.
• Divide the batter evenly between the pans, smoothing the tops. Bake, rotating the pan half way through until a toothpick inserted in the center comes out mostly clean, 22 to 26 minutes (you may need to bake the cakes separately if your oven can't fit all three cakes simultaneously). Cool completely. To Make the Frosting and Assemble:
• Gather the frosting ingredients.
• Combine the egg whites, confectioners' sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer. With a silicone spatula, scrape down the sides and bottom of the bowl. With the mixer on medium speed, beat until well combined, about 5 minutes.
• Turn the mixer to medium-low. With the machine running, add the softened butter 1 to 2 tablespoons at a time, beating until completely combined before adding more.
• When all the butter is incorporated, stir in the vanilla extract and peppermint extract. Stop the mixer and scrape down the sides and bottom of the bowl. Turn the speed to medium and beat the buttercream until smooth and creamy, about 10 minutes.
• Divide the buttercream evenly into two large bowls. Add the melted chocolate to one bowl, folding together with a silicone spatula. Add the candy cane pieces to the second bowl, folding together with a clean silicone spatula.
• To assemble the cake, place 1 layer on a cake cardboard, and transfer to a cake turntable, if available. Scoop half of the candy cane frosting on top of the cake, and spread it into an even layer.
• Place a second cake layer on top of the frosting, and spread the remaining candy cane frosting on top of the cake. Finally, add the third cake layer on top.
• Spread a very thin layer of chocolate frosting all over the top and sides of the cake-this is the "crumb coat," to lock any stray crumbs to the cake. Refrigerate the cake briefly, for about 30 minutes, so the crumb coat can firm up.
• Spread a thicker layer of frosting along the top and sides of the cake. It doesn't have to be perfectly smooth, because the imperfections will be covered up with the chocolate sprinkles or curls (leave some of the chocolate frosting for decorating the top of the cake).
• Place the chocolate sprinkles or curls in a large shallow pie tin or bowl. Hold the cake in one hand, keeping it over the pie tin, and use the other hand to scoop up handfuls of chocolate sprinkles and press them into the sides of the cake, letting the excess drop back into the bowl.
• Transfer the reserved chocolate frosting to a pastry bag fitted with a star tip.
• Pipe rosettes of frosting all along the outer edge of the cake. Press a mini candy cane into each rosette and serve.

CAKE POPS

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
• Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
• Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
• Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING

Steps:

• Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
• Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
• Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
• In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
• Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
• Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
• Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.

FROSTED CHOCOLATE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes., Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

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.

CANDY CANE FROSTING

Steps:

• Mix carnation with peppermint extract and salt in medium-sized bowl. Add the confectioners' sugar (you may call it "powdered" sugar). Blend them together with a wooden spoon until smooth.
• When icing is smooth, add softened butter and stir well.
• When cake layers have cooled about 2hours, put bottom layer on plate. Put about 1/2 cup icing on layer. Spread with a spatula.
• Put second cake layer on top. Spread icing around sides of cake. Frost the top of the cake last. Sprinkle crushed peppermint candy on top of cake.