Time: 2 hours.
Complexity: average
Servings: 8-10

This cake's design perfectly replicates the look of red and white peppermint candies. It's perfect for candy lovers or as a Christmas treat, as it would look so natural on the holiday table among the candy canes. The cake's base is made from chocolate cake layers. You can bake your own or use a store-bought mix. For the filling, mix vanilla frosting with crushed red and white peppermint candies. Their minty flavor will complement the chocolate flavor of the cake perfectly. Cover the entire cake with marshmallow fondant, decorate it according to the recipe instructions, and wrap it in clear cellophane, like a candy, to complete the design.

Ingredients:

• 1 package (450-500 gr.) dry chocolate cake mix (plus any additional ingredients needed)
• 1 package 450 gr. vanilla cream
• 1/4 cup crushed candy canes or red and white peppermint candies
• 1 package weighing 300 grams. mini marshmallows
• 0.5 tsp peppermint extract
• 2 packages of powdered sugar (450 g each)
• 4 tbsp (60 g) butter, room temperature
• Red gel food coloring

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cake mix, cream, lollipop sticks, marshmallow, mint extract, powdered sugar, butter

We recommend

Preparation:

Step 1
• 
  Preheat the oven to 350°F (175°C) and spray two 9-inch (22-cm) cake pans with cooking spray; line with parchment paper. Mix the dry cake mix according to the package directions; pour the batter into the pans. Bake the cakes according to the package directions and let them cool.
Step 2
• 
  Mix half the frosting with crushed candy canes. Place one cake layer, domed side down, on a small cardboard circle and spread with the frosting and candy cane mixture. Place the second cake layer, domed side up, on top.
Step 3
• 
  Round the top and bottom edges of the cake with a small serrated knife, as shown in the photo. Cover the entire cake with a thin layer of the remaining vanilla frosting.
Step 4
• 
  In a large bowl, combine the marshmallows with 1/4 cup water and melt in the microwave. Stir in the peppermint extract. Then, using a mixer, gradually whisk in all but 1/2 cup of the powdered sugar until thick and fluffy. Stir in the butter.
  
  
Step 5
• 
  Separate half of the fondant; stir in a little more powdered sugar and knead until smooth. On a piece of parchment dusted with powdered sugar, roll out a circle with a diameter of 32 cm.
Step 6
• 
  Carefully transfer the rolled-out fondant to the cake, remove the parchment, and brush off any excess sugar. Tuck the fondant around the bottom edge of the cake, pressing gently to adhere it. Trim off any excess.
Step 7
• 
  Mix enough gel food coloring into the remaining fondant to make it bright red. Stir in the remaining powdered sugar and knead until smooth.
Step 8
• 
  Roll out the red fondant to a thickness of 0.5 cm. Cut a wavy strip of paper measuring 18 x 4.5 cm with a pointed end. Using the template, cut out 7 red stripes from the fondant.
  
  
Step 9
• 
  Carefully arrange the red stripes on the cake surface so that their pointed ends meet in the center. Press gently to adhere them to the cake, and tuck the wide ends of the stripes under the cake. Then trim off any excess. Wrap the cake in cellophane.

Votes: 1