CHRISTMAS 7 UP MARBLED PEPPERMINT LAYER CAKE
I wanted to create a festive dessert for my Special dinner for my husband, & this is my creation. The recipe is from my 7 Up & Dr Pepper Cookbook, & was originally a POUND CAKE. I wanted to make a layer cake, and with a few minor changes, this is the results. I made 3 layers, and instead of having one layer Pink, I opted to make...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees F. Spray with Bakers Joy or cooking spray 3 - 9 inch cake pans and set aside till needed.
- 2. In a large bowl, add the softened butter, oil and sugar. Beat until light and fluffy and no grains remain in batter about 5 minutes or so. Then add eggs one at a time. Beat well after each addition.
- 3. Measure flour into a small bowl and gradually add to sugar mixture, alternately with 7 Up. Blend until thourgly mixed.
- 4. Remove about 2/3 of batter into a separate bowl and add red food color according to the shade of pink that you would like. Stir with a spoon to blend well.
- 5. Now alternate by adding the pink and white cake batter into each of the 3 cake pans using a spoon for each color. Use what ever pattern you prefer, but I alternated a spoon of pink and then a spoon of white till all was evenly distributed among all 3 pans.
- 6. Bake in preheated 350 degree F. Oven for 35 to 38 minutes or until center of cake comes out clean when tested with a tooth pick. Remove from oven and let sit for 10 minutes then cool completely on a wire rack, before frosting.
- 7. For the Frosting- Add softened butter, crisco & powdered sugar into a medium size bowl, then start off slowly beat with wire whisk or beaters & beat till creamy and smooth, add evaporated milk, and peppermint extract then beat till completely blended.Invert first layer onto cake platter & top with frosting. Top frosting with raspberry fruit filling between each layer if desired. It does add another dimension in flavor. Can add a few drops of red food cororing if desired to tint pink, or leave plain and garnish with Hershey's candy cane kisses and mini peppermint canes if desired.
- 8. Serve Proudly to your guest. This cake is moist, airy & light, now sit back and wait for the compliments. You have done yourself proud.
PEPPERMINT LAYER CAKE
Here's the perfect festive dessert recipe for your holiday table - a Betty Crocker™ Super Moist™ layered cake, that looks and tastes like Christmas peppermint candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening and lightly flour, or spray with baking spray with flour.
- Make cake mix as directed on box, using water, oil and eggs and adding mint extract. Pour batter into pans. Bake as directed for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.)
- Tint 1 container frosting with red food color. Tint 1 cup frosting from second container with green food color. Leave remaining frosting white.
- Place 1 cake layer, cut side up, on serving plate; spread with half of red frosting to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with green frosting. Top with third cake layer, cut side up; spread with remaining red frosting. Top with remaining cake layer. Spread white frosting on top and side of cake. Freeze 1 hour.
- Place red and green round peppermint candies on bottom edge of cake. Break candy canes into large pieces; place in center of cake.
Nutrition Facts : Calories 670, Carbohydrate 105 g, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg
PINK PEPPERMINT MELT-A-WAYS
I love these cookies! They are a pepperminty tasting cookie. I like how they look displayed in the center of the cookie platter.
Provided by Cindi M Bauer
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. In a medium size bowl, combine the flour and cornstarch, then set the bowl aside.
- 2. In a large bowl cream together until light and fluffy, the butter and the 1/2 cup of powdered sugar.
- 3. Mix in the peppermint extract.
- 4. Gradually add the dry ingredients into the creamed mixture, and mix well.
- 5. Thoroughly mix the food coloring into the cookie dough.
- 6. At this point, I refrigerate the cookie dough (in a bowl covered with aluminum foil), so the dough firms up enough to shape into dough balls. This may take anywhere from 1-2 hours. (I let mine set overnight in the refrigerator, and bake mine the next day when I have the time.) I then let the dough sit on the counter (in the bowl covered with foil) for about an hour, before making the cookies.
- 7. When ready to bake the cookies, heat your oven to 350º F. And in a shallow bowl, add the 1-1/2 cups powdered sugar. Set the bowl aside. (Use more powdered sugar if need be.)
- 8. Line baking sheets with parchment paper.
- 9. Shape the cookie dough into 1-inch balls. (I used a small cookie scoop which is equivalent to 1 tablespoon to make each cookie, then shape the cookie dough into 1" balls.)
- 10. Place the dough balls 2-inches apart on the parchment lined baking sheets.
- 11. Place baking sheets in the oven, and bake for about 13 minutes (until the bottoms of cookies are lightly brown) then remove from oven, and let cookies set 2 minutes on baking sheet before removing them to a wire rack.
- 12. Gently roll the warm cookies in the powdered sugar, then place the powdered coated cookies back on the wire racks.
- 13. Once the cookies have cooled slightly, gently roll them again in the powdered sugar, and place them back on the wire racks to finish cooling.
- 14. Note: I had noticed after baking 2 sheets of cookies, the cookie dough was becoming soft, so I place the remaining cookie dough back in the refrigerator, so it could firm up a bit, then finished baking the cookies. Also, once these cookies had cooled, I then place them in a container (such as Tupperware or Rubbermaid) and in the freezer, as these cookies do keep well if stored in the freezer. I then only take out a few cookies at a time when I want to serve them.
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.
PINK PEPPERMINT LAYER DESSERT
I made this in high school home economics, and it's a great use for leftover peppermint candies or candy canes. It's also very tasty. Chill time is not included in cooking time.
Provided by AmyZoe
Categories Frozen Desserts
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle 1/2 cup of the crumbs evenly in ungreased square pan 8x8x2" or 9x9x2".
- Beat butter, sugar, chocolate, and eggs in a small mixer bowl until light and fluffy.
- Stir in nuts.
- Spread evenly over crumbs in pan.
- Sprinkle remaining crumbs over chocolate layer.
- In a chilled bowl, beat whipping cream until stiff.
- Fold peppermint candies and marshmallows into whipped cream.
- Spoon whipped cream mixture over crumbs and spread evenly to sides of pan.
- Refrigerate for atleast 12 hours before serving.
- Serve garnish with whipped cream and shaved chocolate if desired.
Nutrition Facts : Calories 416.5, Fat 30.8, SaturatedFat 15.7, Cholesterol 141.3, Sodium 269.3, Carbohydrate 33.9, Fiber 2.6, Sugar 25.9, Protein 7
More about "pink peppermint layer dessert food"
PEPPERMINT LAYERED PUDDING DESSERT - LEMONSFORLULU.COM
From lemonsforlulu.com
4.3/5 (4)Calories 299 per servingCategory Dessert
- Process Oreos in a food processor until you have fine crumbs. Toss crums with melted butter and spread into a 9 x 13 in pan or baking dish. Place dish in the freezer whie you prepare the other layers.
- In a bowl, beat together the cream cheese and the powdered sugar until creamy. Stir in 1 teaspoon of peppermint extract. Stir in food coloring. Fold in 1 cup of the 1/3 of the whipped topping and 1 cup of the chopped candy. Spread cream cheese layer over the crust. Set aside.
- Beat together the pudding mixes and the milk using a whisk attachement. Continue to whisk until mixture is thickened. Fold in another 1/3 of the whipped topping. Carefully spread pudding over cream cheese layer
- Combine remaining whipped topping and 1/2 teaspoon of peppermint extract. Spread this layer over the pudding. Top with remaining chopped chocolate.
NO BAKE PEPPERMINT LAYERED LUSH - CINCYSHOPPER
From cincyshopper.com
5/5 (1)Category DessertCuisine AmericanCalories 489 per serving
PINK PEPPERMINT CAKE - PINK PEPPERMINT CHRISTMAS CAKE
From howsweeteats.com
5/5 (25)Estimated Reading Time 8 minsCategory DessertTotal Time 2 hrs 30 mins
- Preheat the oven to 350 degrees F. Spray 3 9-inch round cake pans with non-stick baking spray liberally. In a bowl, stir together the flour, baking powder and salt.
- In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides when needed, for 3 to 4 minutes, until light and fluffy. Add each egg one at a time and beat after each addition, beating just until combined. Beat in the extract. Gradually beat in half of the dry ingredients, then add in the milk. Add the remaining dry ingredients. Be sure to scrape the bottom of the bowl and make sure all of the ingredients are combined.
- Evenly pour the cake batter into the pans (I like to do this using a measuring cup!). Bake for 25 to 30 minutes or until the center is set and a toothpick inserted comes out clean. Let cool for 5 to 10 minutes in the pan and then gently remove onto a cooling rack to cool completely.
- To frost these successfully, once they are cool, I wrap each cake in plastic wrap and place is in the freezer overnight. I remove and frost the cake while frozen, just because it’s easier for me. To make the “naked” frosting look, I layered the frosting in the centers of the layers, then spread some on the sides but used a large spatula to scrape most of it off.
NO-BAKE PEPPERMINT LUSH LAYERED DESSERT • BAKE ME …
From bakemesomesugar.com
5/5 (2)Total Time 4 hrs 20 minsCategory DessertsCalories 195 per serving
PEPPERMINT BARK LAYERED DESSERT- MINI MASON JAR RECIPE
From hungryhappenings.com
20 MUST-TRY CANDY CANE AND PEPPERMINT CANDY …
From marthastewart.com
CHOCOLATE PEPPERMINT 4 LAYER DESSERT - MOM ON …
From momontimeout.com
PEPPERMINT FLUFF - JUST 4 INGREDIENTS! - MOM ON TIMEOUT
From momontimeout.com
PEPPERMINT CHIP LAYER CAKE | CHRISTMAS DESSERT IDEA
From lifeloveandsugar.com
16 PEPPERMINT DESSERT RECIPES PERFECT FOR CHRISTMAS
From southernliving.com
30 PEPPERMINT DESSERTS TO MAKE THIS CHRISTMAS SEASON
From allrecipes.com
PEPPERMINT BARK LAYER CAKE - THE SEASIDE BAKER
From theseasidebaker.com
30 PEPPERMINT DESSERTS TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
50 PEPPERMINT TREAT AND DESSERT RECIPES - FOOD NETWORK
From foodnetwork.com
PINK PEPPERMINT LAYER DESSERT RECIPE BY DESSERT.MASTER | IFOOD.TV
From ifood.tv
PINK PEPPERMINT PATTIES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
CANDY CANE LUSH RECIPE | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
45+ FESTIVE PEPPERMINT DESSERT RECIPES | MYRECIPES
From myrecipes.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