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   Candy cane cake Posted by Chica 
December 3, 2011 
Chica
 

I needed to make a festive, seasonal cake for a family function recently and was inspired by candy canes. I decided to have some fun with it and try a few new techniques, and I think I came up with something pretty cool. Anyone up for a cake filled with peppermint buttercream and decorated to look like it’s covered in Christmas ribbon candy? Here goes!

I baked a regular white cake and cut it into layers. To fill the layers, I decided to make a peppermint buttercream. I put 6 candy canes in my mini food processor and pulverized them until they were almost dust. Then I mixed the candy into a batch of buttercream frosting that I had tinted pink.

candy cane cakecandy cane cake

When it was mixed thoroughly, I spread a glob on each cake layer and smoothed it out. It tasted fantastic, let me tell ya!

candy cane cakecandy cane cake

Then I frosted the whole cake with white frosting, and used some red food coloring to make a bowl of red frosting. I grabbed a disposable decorating bag and fitted it with a petal tip.

candy cane cakecandy cane cake

Now for the tricky part. I used my small offset spatula to push a glob of red frosting along one side of the bag. Then I added layers of white and red frosting, until the bag was full.

candy cane cakecandy cane cake

I tried to keep the layers fairly even, but really it doesn’t matter too much. The trick here is that you want red and white frosting to come out at the same time, and mix just a little bit on the way out.

candy cane cakecandy cane cake

I used this striped frosting to create ruffles all over the cake, which look kind of like Christmas ribbon candy. It’s a pretty easy (and forgiving) technique. I just started at the bottom of the cake and squeezed steadily as I went back and forth, so that the frosting fell on itself in a ribbon.

candy cane cake

I repeated this technique over and over, going from bottom to top each time.

candy cane cakecandy cane cake

Eventually, the sides were completely covered with ribbons!

candy cane cake

For the top, I used the same technique but let the ribbon point upwards. I went in concentric circles around and around until the top was covered.

candy cane cake

I am pretty pleased with how it came out, and it tasted great, too!

candy cane cake

6 comments so far:

  1. Maria said: (December 3rd, 2011 at 5:26 pm)

    Wow, look amazing.

  2. Terri said: (December 4th, 2011 at 1:38 am)

    That candy cane cake was just AMAZING!!!!!

  3. marlene said: (December 4th, 2011 at 4:29 am)

    Wonderful icing I will have to try this one
    thanks
    marlene

  4. Maddie said: (December 4th, 2011 at 8:52 am)

    What is your buttercream frosting recipe?

  5. Chica said: (December 4th, 2011 at 10:22 am)

    Thanks, ladies!

    Maddie, I have two standard icing recipes, depending on what I’m using them for. For a really tasty buttercream (like I used in the filling of this cake), I mix a stick of butter, 4 oz of cream cheese, and a tsp of vanilla until creamy, then add enough powdered sugar to make it the right consistency. For a pure white frosting that’s sturdy enough to use for decoration(like I used on the outside of this cake), I mix a 2-lb bag of powdered sugar with 2/3 cup of shortening and enough water to make it the right consistency. I try to choose the tastier recipe whenever possible, but for intricate decorations, I have to go with the ol’ standy.

  6. Kaya said: (December 30th, 2011 at 8:27 pm)

    That looks amazing! I’m definitely making this For Christmas and New Years!

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