Peppermint Tea Cakes Food

PEPPERMINT TEA CAKES

Steps:

• Heat oven to 400°F.
• In bowl of a food processor, place peppermint candies; cover and process until very finely crushed. In large bowl mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in 1/4 cup crushed candies. Press firmly to shape dough into 56 (1 inch) balls. Place 1 inch apart on ungreased cookie sheet.
• Bake 5 to 7 minutes or until set but not brown. Cool 2 minutes on cookie sheet. Remove to cooling rack. In small bowl place powdered sugar. In another small bowl, place remaining crushed candies. Roll each warm cookie in powdered sugar, then crushed candies. Place on cooling rack. Cool completely; at least 20 minutes. Store in airtight container at room temperature.

PEPPERMINT TEA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
• Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
• Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
• Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.

PEPPERMINT STRIPE MOUSSE CAKES

Steps:

• For the red stencil paste: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar together until the sugar is dissolved. Add the egg whites and mix again until incorporated. Stir in the flour and red food color; mix until just combined. Scrape down the bowl and mix again briefly.
• With an offset spatula, spread a thin layer of stencil paste over a 17-by-11-inch silicone baking mat. Using a cake comb with 1/4-inch spaced teeth, and starting at one corner of the mat, drag the comb diagonally across the mat and through the paste so that 1/4-inch even stripes of red paste remain on the mat. Repeat the combing process until the entire mat is striped. Place the mat inside a 17-by-11-inch jelly roll pan and freeze for at least 10 minutes. (You may have leftover stencil paste.)
• For the sponge cake: Preheat the oven to 450 degrees F.
• Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners' sugar, all-purpose flour, whole eggs and egg yolk until combined. Stop to scrape down the sides of the bowl as necessary.
• In a separate bowl, whip the egg whites and granulated sugar with an electric hand mixer until a thick, glossy meringue forms. Gently fold the meringue into the almond mixture. Add the melted butter and gently fold again, being careful not to deflate the batter. Remove the jelly roll pan from the freezer and pour the batter on top of the red stencil paste. Bake for 5 to 7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly. Run a knife between the cake edge and the pan to loosen the sponge.
• Invert the cake onto a sheet of parchment paper and carefully peel away the silicone liner. Trim the edges of the cake away using a small sharp knife.
• Place four 3-inch diameter pastry rings on a baking sheet. Cut the striped sponge into 3-inch-wide strips and trim the length to fit inside the pastry rings. Line each ring with the sponge so that the red stripe design rests against the pastry ring. Refrigerate the cakes while you prepare the peppermint mousse.
• For the peppermint mousse: Place the 2 tablespoons cold water in a condiment cup and sprinkle the gelatin over the water. Let stand for 1 minute. Place the bloomed gelatin in a medium saucepan. Whisk in the egg yolks and granulated sugar; mix well. Stir in the hot milk. Cook over medium heat, whisking constantly, until thickened, 7 to 10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in the chopped white chocolate and let stand in the hot mixture for 2 minutes. Add the peppermint and blend with a whisk until the chocolate has melted and is even in color. Let cool to room temperature. Meanwhile, whip the heavy cream to soft peaks with an electric mixer.
• When the chocolate mixture has cooled, pour it into the whipped cream and add a few drops of red food color. Gently fold the whipped cream into the cooled chocolate mixture until well blended. Transfer the mousse to a piping bag.
• Remove the cakes from the refrigerator and place each cake on a length of plastic wrap double the size of the pastry rings. Pipe peppermint mousse into the centers, filling them to the top. Cover the cakes with the overhanging plastic wrap. Refrigerate until set, about 2 hours.
• For the Christmas tree toppers: Combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the whip attachment. Beat until combined; add the milk or cream a little at a time until the mixture comes to piping consistency. Mix in the vanilla extract. Set aside 2/3 cup of the frosting in a small bowl and cover with a damp paper towel.
• Add the green food color to the remaining frosting and beat well to combine. Transfer the frosting to a piping bag fitted with a large open star tip (4B).
• When the cakes are well chilled, remove them from the refrigerator and cover the tops with a thin layer of frosting from the bowl of reserved white (untinted) buttercream. Place a sugar cone in the center of each cake. Pipe green buttercream stars on the cones beginning at the bottom edge of each cone, and travelling upward to the pointed end. Immediately sprinkle the cakes with the white nonpareils. Place gold and white sugar pearls on the trees using a pair of kitchen-dedicated tweezers. Arrange the small candy cane sprinkles on the tree using the tweezers.
• Melt the yellow candy wafers in a microwave-safe bowl in the microwave at 100% power in 30-second increments. Stir between heating until the candy is smooth. Transfer the melted candy to a small disposable piping bag. Pipe the candy into a small star candy mold with cavities approximately 1.1-inch in diameter, filling just 8 of the cavities. Place in the freezer for 5 minutes, or until hardened. Turn out the stars onto a baking sheet. Use leftover melted candy to attach the flat sides of two stars together, lining them up to match evenly. Let stand until firm, about 2 minutes. Place an assembled star on the top of each tree, pressing them into the icing to adhere firmly. Refrigerate the cakes until ready to serve.

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.

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

PEPPERMINT RIBBON CAKE

Steps:

• Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

PEPPERMINT TEA CAKES

Steps:

• Heat the oven to 400°F.
• Mix together the powdered sugar, butter, and vanilla until creamy and smooth.
• Gradually stir in the flour, 1/4 cup crushed candies, and the salt. Then fold in the pecans.
• Shape the dough into 1-inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• Bake 8-9 minutes until they are set but not browned.
• While cookies are baking, set up 2 bowls, 1 with powdered sugar and the other with the remaining crushed candies (you will be rolling the cookies in this).
• When cookies come out of the oven, immediately roll them in powdered sugar. Roll again if needed. After 10 minutes, roll powdered cookies in the remaining crushed candies, and reroll again here as well if needed.