Candy Cane Christmas Cake

Heat oven to 350 f 325 f for dark or nonstick pan.

Candy cane christmas cake.

From the cake and gently toss crushed candy at the sides. In a large bowl dissolve yeast in warm water. In small bowl pour about 3 4 cup batter. Insert candy canes into the top of the cake.

Beat on medium high until smooth and light in colour. Like any layer cake this crushed candy cane cake takes a little tlc but the end result is so worth it. The cake batter is flavored with peppermint extract and then divided so that half remains white and the other half can be tinted red to create a cute candy cane look when layered. This candy cane decorated cake is a gorgeous christmas layer cake that is guaranteed to get oooohs and ahhs at any holiday party or dinner.

Sprinkle frosted cake with crushed candy canes. Yep i m talking red velvet cake candy cane cheesecake and maybe even an elf jumper poke cake. Though i have included some timesaving tips to help get it done faster. Method buttercream decorating.

Decorate along the edge and a little down the sides with crushed starlight mints. Peppermint is a dominant christmastime flavour so this candy cane bundt cake has a lot of it and it s glazed too. Place one trimmed layer on a cake stand or serving platter and top with 2 3 cup white vanilla frosting. Stir in food color and peppermint extract.

Repeat two more times using domed layer on top. Initially i wasn t going to include this candy cane peppermint bundt cake into the 12 bundt cakes of christmas series but then i realized that i had included only one cake so far for the kids. The dreamy marshmallow buttercream frosting is also flavored with peppermint and brings the cake together so perfectly. Generously grease and flour 12 cup fluted tube cake pan.

Frost top and sides with remaining frosting. Frost cake with whipped cream using a spatula to form swirls and peaks. In a large bowl beat cream with remaining 1 4 cup granulated sugar until soft peaks form. Beat in the sour cream 4 tablespoons butter sugar eggs salt and 2 cups flour.

Make cake batter as directed on box. Lightly grease three 8 inch round cake pans and line with parchment. Carefully pour pink batter over white batter in pan. For buttercream beat butter until pale and creamy then add icing sugar a few tablespoons at a time.

Pour about 2 cups batter into pan. Whisk together flour baking powder baking soda and salt in a bowl.