“CANDY CANE” CAKE & VANILLA FROSTING

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candy cane cake

I love everything to do with Christmas – the decorating, wrapping presents, old  b/w Christmas movies, but if you ask me what my most favorite thing is about Christmas – I would have to say it’s Christmas baking.

Baking cookies with my now teenage kids is still top of the baking list, along with the baking of our Christmas pudding where everyone gives it a stir and makes a wish.  It’s these little Christmas traditions that make Christmas extra special .  I’ve decided to do a few short Christmas blog posts this December so that I can share more of my favorite Christmas recipes.

One of my personal favorite cakes is this Candy Cane Cake.  Whenever I see or hear the word Candy Cane visions of Christmas immediately begin dancing in my mind.  I mean what’s more christmassy then those little a red & white peppermint canes.

candy cane cake

Underneath the delicious vanilla cream frosting is a very yummy mint chocolate cake. It’s a very easy chocolate cake, all the ingredients are mixed in the one bowl! To make it extra special its covered in a pink chocolate collar and topped with candy canes.  For those who are not too fond of a traditional Christmas fruit  cake this is the perfect alternative.

CANDY CANE CHOCOLATE COLLAR

Check out this you tube video for the basics on how to make a chocolate collar https://youtu.be/tryvD3kR48E  If you don’t want to make a chocolate collar just cover the sides in grated chocolate & crushed candy cane

 

Candy Cane Cake

“CANDY CANE” CAKE & VANILLA FROSTING

Prep Time: 35 minutes

Cook Time: 1 hour

Total Time: 1 hour, 35 minutes

Yield: 8-10 slices

“CANDY CANE” CAKE  & VANILLA FROSTING

A delicious mint chocolate fudge cake wrapped in a candy collar & topped with candy canes

Ingredients

  • 50g cocoa
  • 6 tbsp. boiling water
  • 3 large eggs
  • 50 ml milk
  • 175g self-raising flour
  • 1 tsp baking powder
  • 100g soft butter
  • 300g caster sugar
  • 1 tsp peppermint flavoring
  • Pkt of candy canes
  • 225g white chocolate
  • Wilton candy colouring red
    VANILLA BUTTERCREAM
  • 100g unsalted butter, at room temperature
  • 500g icing sugar, sifted
  • 2 1/2 teaspoons vanilla extract
  • 1 to 3 tablespoons milk
    CHOCOLATE COLLAR
  • 225g white chocolate
  • a few drops of Wilton Red Candy Colouring

Instructions

  • Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
  • Put all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  • Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  • Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  • Remove the cakes from the oven and allow to cool completely.
    VANILLA BUTTERCREAM
  • In a bowl beat butter until very light and fluffy, about 5 minutes. Gradually add half of the icing sugar, beating well.
  • Slowly beat in the vanilla and 1 tablespoon of milk. Slowly beat in remaining sugar. Beat in additional milk, if needed, to reach your desired consistency.
    CHOCOLATE COLLAR
  • For the chocolate lace collars, break 225g of the white chocolate into a bowl set over a pan of simmering water, or melt in microwave.
  • Add drops of Wilton Candy Colour till you get the depth of colour you want. .. NB IT MUST BE CANDY COLOURING ORDINARY FOOD COLOURING WILL NOT WORK WITH CHOCOLATE.
  • Cut two strips of greaseproof Place the strips on a work surface.
  • Pour the chocolate into a piping bag fitted with a writing nozzle and let the chocolate fall out of the bag while swirling up and down the strips of greaseproof to create a lace effect. (Don’t worry if the chocolate falls outside of the paper strips.
  • Be sure to move the strips of paper before they set so that they don’t stick to the work surface). Leave to cool until just set and firm enough to wrap around the base and middle layer of the cake
  • Leave to set completely (about one hour) before peeling off the. Don’t be tempted to set the chocolate collars in the fridge as this will cause the chocolate to be dull and not have a shine when you remove the paper
  • Place chocolate collar around cake. Decorate top with swirls of buttercream and Candy Canes.
http://irishbakingadventures.com/candy-cane-cake-vanilla-frosting/

 

 

If you fancy getting touch 🙂 please leave a COMMENT by clicking the comment bubble at the top of the post

Make sure you check out my FACE BOOK BAKING PAGE for  more Christmas recipes


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7 Comments

  • Sam December 11, 2015 at 11:30 am

    WOW WOW WOW.. thats all I can say Karyn.. this is a work of Art.. How did you get the choc collar pink!!!!!!

    Reply
    • Karyn December 12, 2015 at 11:06 pm

      Hi Sam
      Thank you very much for that, have to say its one of my favorite cakes to make. I used Wilton Candy Coloring to to make the white chocolate pink. Have you done much christmas baking? What’s your favorite christmas bake?

      Reply
  • Sammie December 18, 2015 at 6:28 pm

    This is one fantastic, festive cake. I’ve always wanted to have a go at making a chocolate collar, so I must make this cake. Utterly delicious. Sammie.

    Reply
    • Karyn December 22, 2015 at 2:45 pm

      Thanks Sammie.. let me know how your cake turns out I would love to know.. Wishing you and yours a very happy christmas

      Reply
  • Wendy November 23, 2016 at 10:14 pm

    Very impressive!

    Reply
    • Karyn November 26, 2016 at 5:46 pm

      Thank you Wendy.. It was easier to do than it looks.. you just need to have some spare time and patience lol

      Reply

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