PEPPERMINT CANDY CANE BATTENBERG
This checkerboard cake, with alternating red peppermint and vanilla sponges, makes a stunning Christmas gift or party centrepiece - why not get older children to have a go with this fun, festive project?
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Yield Makes 2 cakes, each cuts into 10 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with a little butter and line the base with baking parchment. To make the white (un-dyed) sponge, put 175g of the butter, 175g of the sugar, 175g of the flour, 3 eggs, the vanilla extract and a pinch of salt in a big mixing bowl. Beat with an electric whisk until smooth and not streaky.
- Spoon into the tin and spread right into the corners. Bake for 25-30 mins - when you poke a skewer into the middle it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling. Wash the tin so it's ready to use again.
- Now make the red sponge. Grease and line the tin as in step 1. Mix the same ingredients in a big bowl, but use the peppermint extract instead of the vanilla. When the mixture is smooth and not streaky, squeeze in a little red food colouring and whisk in, adding more until you get a strong red colour.
- Repeat step 2. Once cooked, cool the red sponge in the tin for 10 mins before placing on a wire rack to finish cooling.
- To make the buttercream, beat all the ingredients and a pinch of salt with an electric whisk until completely smooth.
- Knead 1 tsp of the peppermint extract into each of the fondant icings, keeping them separate.
- Using a long knife (adults might want to help) or a ruler, cut off the crusts of each sponge (sides only, not the top and bottom). Now cut each sponge into 4 long fingers.
- Use a sieve to dust a clean work surface with a little icing sugar. Roll out one block of your peppermint icing to a big rectangle - it needs to be 22cm wide and 45cm long. Turn the icing so one of the short sides is nearest to you.
- Brush the top of a white and red sponge finger with a thin layer of buttercream. Using the buttercream as a glue, stick the white sponge finger along the edge of the icing nearest to you. Now trim the icing along the near edge of the sponge so it's neat. Brush some buttercream on top of the white sponge and on the side furthest away from you. Stick the red sponge finger next to this far side of the white finger, so there is no gap between the two. Brush the top of the red sponge with more buttercream.
- Sit a second red sponge finger on top of the white sponge you've already stuck to the icing. Now stick another white sponge on top of your first red one - again spreading buttercream in between the second layer of sponges to stick. Brush buttercream over any cake you can still see. Now roll over your cake, as if you're wrapping a present in paper, to surround it in the icing. When the sponge is covered, you should have an edge where the two icing ends meet - trim off any extra icing.
- Use a knife to trim the ends to make it neat. Put one candy cane in a plastic sandwich bag and use a rolling pin to break it into little bits on a chopping board. Sprinkle over your cake to decorate.
- To make your second cake, repeat the recipe from step 8. Will keep in an airtight container for two days.
Nutrition Facts : Calories 566 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 74 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
EASY PEPPERMINT CANDY CANES
Make and share this Easy Peppermint Candy Canes recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 30m
Yield 10-30 serving(s)
Number Of Ingredients 6
Steps:
- Blend together corn syrup, sugar, water, and cream of tartar.
- Stir, dissolving the sugar.
- Without stirring, cook until the hard ball stage (265°F).
- Remove from burner; add peppermint oil, blend well.
- Divide into 2 porions.
- In one half, add red coloring.
- Pour over greased platters.
- Let cool.
- When cool enough to touch, pull each apart seperatly.
- Form into ropes and twist red with white candy mixtures.
- Cut into desired lengths and shapes.
PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING
This white layer cake with gooey peppermint-flavored frosting and crushed candy canes is a project but so worth it. Try it for the holidays for an extra festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
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.
PEPPERMINT CANDY CANE BARK
Every Christmas my friends and family look forward to this in the cookie tins I make for all of them. They get very upset when I do not make this. It is so easy to make. However, you will want to give them away as soon as possible because they are very addicting.
Provided by angelcakes
Categories Candy
Time 20m
Yield 1 cookie sheet, 6 serving(s)
Number Of Ingredients 3
Steps:
- Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water.
- Stir in crushed candy cane and peppermint flavoring into melted white chocolate.
- Line a 11x17" baking pan with wax paper.
- Pour and spread chocolate mixture onto wax paper.
- Chill until firm and break into pieces.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 816.5, Fat 48.5, SaturatedFat 29.3, Cholesterol 31.7, Sodium 136.1, Carbohydrate 89.6, Fiber 0.3, Sugar 89.2, Protein 8.9
HOMEMADE PEPPERMINT CANDY CANES
Found at www.recipegoldmine.com No indication of how much the recipe makes or time involved, but once I try it out I'll edit this recipe here. Here's what it said on that page: Homemade Christmas Candy Canes Posted by BettyBoop at recipegoldmine.com 11/14/2001 11:07 am Received this recipe from my sister and wanted to share it with everyone. I plan on making them for Christmas. I don't know how many candy canes this recipe will make.
Provided by BizIntelligenceMonk
Categories Candy
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar, water, syrup and cream of tartar in a sauce pan and heat till the sugar has dissolved.
- Divide mixture into 2 saucepans, bring to a boil (do not stir the mixtures in both pots) until the candy thermometer reads 280 degrees F.
- Add 1/2 teaspoon peppermint into each pot and add the red food coloring into one pot, leaving the other pot plain.
- Oil an enamel or marble surface or slab.
- Place mixture from one pot and stretch it like taffy, pulling and forming the mixture into a rope.
- Set aside and continue with other pot doing the same thing.
- Take both red and white ropes and twist them around each other again and again.
- Cut into desired sizes and form into candy cane shapes.
- Oil the surface lightly again and place candy canes and allow them to harden.
- Have fun making these!
Nutrition Facts : Calories 255, Sodium 13.5, Carbohydrate 66.4, Sugar 55.7
PEPPERMINT CANDY
I've been making these for years as they are easy to whip but have and excellent flavor. What colors you make them and how you decorate them depends on the occasion. Originally from a Philadelphia Cream Cheese booklet.
Provided by Marg CaymanDesigns
Categories Candy
Time 20m
Yield 60 serving(s)
Number Of Ingredients 12
Steps:
- Beat cream cheese, butter, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended.
- Gradually add 4 cups powdered sugar; mix well.
- Divide mixture into thirds. Knead a few drops green food coloring into one third; repeat with red food coloring and the second third. Leave the last third white.
- Wrap each third in plastic wrap.
- Working with one color mixture at a time, shape into 3/4-inch balls.
- Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in confectioner's sugar.
- Repeat with remaining mixtures.
- Decorating with icing or melted chocolate.
- Chill.
Nutrition Facts : Calories 40.4, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.6, Sodium 8.2, Carbohydrate 8.3, Sugar 8, Protein 0.1
PEPPERMINT CANDY CANES
These sweet treats are a great last-minute gourmet addition to a homemade gift hamper and are fun to make with kids
Provided by Good Food team
Categories Treat
Time 1h
Yield Makes 40
Number Of Ingredients 4
Steps:
- Mix a few drops of peppermint into the white, red and green icing. Divide the white icing in 2 and wrap half in cling film along with the green icing.
- Roll the remaining half of white icing into a long, thin sausage shape, then do the same with the red icing. Lay the 2 sausages next to each other, and twist together. Gently roll the twisted length with the palm of your hand until the 2 sausages are joined and smooth. Slice into 12cm lengths, then bend the end of each one to make a hook. Line a baking sheet with baking parchment, then spread out the candy canes. Repeat with the remaining white icing and green icing, then leave the canes to dry out for at least 24 hrs before packaging.
Nutrition Facts : Calories 18 calories, Carbohydrate 4.4 grams carbohydrates, Sugar 4.4 grams sugar
More about "peppermint candy cane battenberg food"
PEPPERMINT STARLIGHT MINTS HARD CANDY, 5.6 LBS BULK CANDY BAG ...
From amazon.ca
Reviews 9.7K
BRACH'S 12 PEPPERMINT CANDY CANES (3 BOXES - 36 COUNT TOTAL)
From amazon.ca
Reviews 1.6K
BOBS RED & WHITE MINI PEPPERMINT CANDY CANES, 945 COUNT TOTAL
From amazon.com
Reviews 960
CANDY CANE COOKIES - PEPPERMINT COOKIES WITH WHITE CHOCOLATE
From madaboutfood.co
PEPPERMINT CANDY RECIPES | TASTE OF HOME
From tasteofhome.com
CANDY MELT PEPPERMINT BARK - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
PEPPERMINT CANDY CANE BATTENBERG RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CANDY & CHOCOLATE | HALLMARK
From hallmark.com
BEST SELLING SNACKS & CANDY | FIVE BELOW | LET GO & HAVE FUN
From fivebelow.com
PEPPERMINT CANDY CANE BATTENBERG - FUNN99.BLOGSPOT.COM
From funn99.blogspot.com
PEPPERMINT BATTENBURG CAKE - EVERY NOOK & CRANNY
From everynookandcranny.net
FRANK PEPPERMINT CANDY CANES, 12-PK, 150-G | CANADIAN …
From canadiantire.ca
CANDY CANE BEE FOOD — HOME SWEET BEES
From homesweetbees.com
CANDY CANES NOW COME IN BRISKET, SARDINE FLAVORS
From nypost.com
SWEETS & TREATS: SHAKES, SOFT SERVE & DESSERTS | MCDONALD'S
From mcdonalds.com
CANDY CANE LANE - THE WARRENIST
From warrenist.com
PEPPERMINT CANDY CANE BARK | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love