Candycanecake Recipes

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
• Bake and cool cake as directed on box.
• In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7-in. rectangle on a greased baking sheet., Combine apricots and cherries; spoon down the center of each rectangle. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top., Bake at 375° for 18-20 minutes or until golden brown. Melt remaining butter; brush over warm coffee cakes. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. Garnish with additional cherries.

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
• Pour about 3 cups batter into ungreased 10-inch angel food (tube) cake pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract until blended. Carefully spoon red batter over white batter in pan. Carefully spoon remaining white batter over red batter and swirl with knife.
• Bake 40 minutes or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely, about 2 hours. Loosen cake by running long metal spatula along edge of pan. Place serving plate upside down on pan. Turn plate and pan over; remove pan.
• In small bowl, mix powdered sugar and 1 tablespoon milk; stir in enough remaining milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake; top with crushed candies.

Steps:

• Heat oven to 350. Generously grease a 10 to 12 cup bundt pan; lightly coat with flour.
• Make cake mix as directed on package. Pour about 2 cups of batter into pan.
• In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.
• Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
• Bake 38 to 42 minutes or until toothpick inserted in center comes our clean. Cool 10 minutes before removing from pan to wire rack. Cool completely, about 1 hour.
• In small bowl, mix together glaze ingredients, using just 1 T of milk at first. Stir in additional milk 1 teaspoon at a time until smooth and consistency of thick syrup. Spread glaze over cake, allowing some to drizzle down side. Garnish with crushed candy canes, if desired.
• Store loosely covered at room temperature.

Steps:

• Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (bundt cake) pan.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
• Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
• In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.

Steps:

• For the red velvet cake: Line a half sheet pan with parchment paper and preheat the oven to 325 degrees F.
• Place the egg whites in a bowl with 1/2 cup of the granulated sugar and whisk using an electric hand mixer until stiff peaks form, 8 to 10 minutes.
• In a separate bowl, mix the egg yolks and remaining 1/3 cup granulated sugar. Add the food coloring, vanilla and 3 tablespoons water and mix. Combine the egg white mixture with the egg yolk mixture.
• To a separate bowl, add the flour, cocoa powder, powdered sugar, baking powder and baking soda and mix. Sift the flour mixture onto the egg mixture, folding it in gently; avoid overmixing it. Fold until all the ingredients are just combined.
• Spread the mixture onto the prepared half sheet pan, making it as level and even as possible. Bake until a cake tester inserted in the middle comes out clean, 15 to 20 minutes.
• Once out of the oven, roll the cake with the aid of the parchment paper while it is still warm. Otherwise, it will break when it is cold. Store it in the refrigerator rolled until you are ready to frost and roll it again.
• For the filling: Add the cream cheese, heavy cream, melted gelatin and peppermint extract to the bowl of a stand mixer and beat until soft peaks. Add the powdered sugar and candy cane pieces. Whip again to stiff peak stage. For a more stable filling, the mixture can be refrigerated for 24 hours; however, it can also be used right away.
• Unroll the red velvet cake roll, keeping it on the parchment paper, and spread the filling on as evenly as possible. Roll it up, using the parchment paper to help you again. Freeze for 1 hour.
• For the decorations: Cut the roll in half and trim the ends of both pieces so they are neat. Dust with powdered sugar, then decorate with the White Chocolate and Peppermint Cream and top with candy canes.
• Add two-thirds of the cream to a small saucepan and place over medium-high heat. Heat until it begins to steam but does not boil, 2 to 3 minutes.
• Place the white chocolate chips in a heatproof bowl and pour the hot cream on top. Allow to stand for a couple of minutes, then stir until smooth. Add the remaining cream and the peppermint extract and whisk to combine. Cover the mixture and place in the refrigerator to cool completely and for the flavors to infuse, about 2 hours.
• Whisk with an electric hand mixer until soft peaks form, 4 to 5 minutes. Transfer to a piping bag and use to decorate the candy cane rolls.