Peppermint Chiffon Cake Food

PEPPERMINT SKILLET CAKE WITH PEPPERMINT ICE CREAM

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
• Prepare the cake mix according to the package's egg white method. Add the peppermint extract and mix to combine. Pour the cake batter into the prepared skillet. Bake until the cake is set and a toothpick inserted comes out clean, 35 to 45 minutes. Let the cake cool until the top of the cake is cool to the touch.
• Pulse the candy canes in a food processor until you get pea-sized candy, 5 to 6 times. Add 1/2 cup of the crushed candy canes to the Frosting and fold to combine. Frost the cake with the Peppermint Frosting, then sprinkle the remaining crushed candy over the entire cake. Serve slices with scoops of peppermint ice cream.
• In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the confectioners' sugar together with the butter until well combined. Add the heavy cream and continue to beat until extremely light and fluffy. Beat in the peppermint extract until combined.

CHIFFON FRUITCAKE

Steps:

• In a large bowl, combine 2 cups flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the egg yolks, water, oil, lemon zest and vanilla; add to dry ingredients and beat until well blended. , In another bowl, beat egg whites and cream of tartar until soft peaks form; fold into batter. Toss cherries, pecans and candied fruit with remaining flour; fold into batter. Pour into an ungreased 10-in. tube pan., Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Carefully run a knife around edge of pan to loosen. Remove cake from pan and place on a serving plate. , For whipped cream, in a small bowl, beat the cream, sugar, vanilla and cinnamon until soft peaks form. Serve with cake.

DEVIL'S FOOD CAKE WITH PEPPERMINT FROSTING

Steps:

• For cake:
• Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
• For dark chocolate ganache:
• Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
• For white chocolate cream:
• Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
• Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
• Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
• For peppermint frosting:
• Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
• Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.

PEPPERMINT CRUNCH CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter two 8" round pans, line with parchment circles, and butter again. Then dust with flour. If that's too much work, you could try using Pam with flour.
• Combine chocolate, cocoa, and hot coffee in a small bowl and whisk until smooth.
• Add milk and whisk again. In a medium bowl, combine flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer, beat butter and sugars until fluffy.
• Add eggs one at a time, beating after each addition.
• Add vanilla, scrape down sides, and beat again for 30 seconds.
• Alternate adding the flour mixture and the chocolate mixture, beginning and ending with flour.
• Divide batter evenly between pans and bake for 35 to 40 minutes.
• Allow to cool for about 15 minutes before running a knife around the edges and flipping out onto a cooling rack. Cool completely before frosting.
• While cake is cooling, make frosting.
• Combine butter, powdered sugar, and peppermint extract in the bowl of a stand mixer.
• Slowly add cream until the frosting is spreadable. You might not need all of it.
• When cake is completely cool, place one 8" cake on a serving plate, top with frosting, and sprinkle with crushed candy canes.
• Place the other cake layer on top, flat side up.
• Completely cover top and sides with remaining frosting.
• Sprinkle with remaining candy cane pieces just before serving.

BEST PEPPERMINT PATTY CAKE

Steps:

• For the cake:.
• Trace three 9-inch cake pans onto sheets of wax paper. Cut out wax paper circles. Grease the cake pans well with shortening. Place wax paper in bottom of pans. Grease well again over the wax paper. Flour pans well.
• Melt chocolate morsels in the microwave on HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
• Beat softened butter and brown sugar at medium speed for about 5 minutes or until well blended. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating until blended.
• Sift together flour, baking soda & salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Add hot water. Beat at low speed just until blended. Stir in vanilla. Pour batter evenly into prepared pans.
• Bake at 350°f for 30 minutes or until wooden pick comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on wire racks. Remove wax paper. Spread Peppermint Filling evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. (garnish with chopped peppermint candy, if desired).
• For the Peppermint Filling.
• Beat butter at medium speed until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat after each addition at low speed. Stir in peppermint extract.
• For the Ganache.
• Microwave chocolate morsels and whipping cream in at 2 quart bowl at MEDIUM power FOR 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter and let stand 20 minutes.
• Beat at medium speed 3 to 4 minutes or until soft peaks form.
• Ice top and sides of cake with Ganache.
• Sprinkle crushed peppermint candies over Ganache.