Peppermint Pound Cake With Cream Cheese Peppermint Bark Frosting Recipes

Steps:

• Preheat oven to 325°. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with whipping cream. Fold in candies., Transfer to a well-greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 1 to 1-1/4 hours. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.

Steps:

• Position a rack in the center of the oven and preheat to 300 degrees F (150 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with baking spray; set aside.
• Beat softened butter in a stand mixer fitted with the paddle attachment on medium speed until creamy and light yellow in color, 4 to 6 minutes. Gradually add sugar, beating on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until combined.
• Alternately add flour and milk, beginning and ending with flour, beating on low speed after each addition until batter is just blended. Add vanilla extract and peppermint extract; blend just until incorporated.
• Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring.
• Pour 1/3 of the uncolored batter into the prepared pan. Dollop with 1/3 of the red batter. Top with remaining uncolored batter and dollop with remaining red batter. Tap the filled pan gently on the counter to release any air pockets. Use a long skewer or off-set spatula to swirl the batter slightly.
• Bake in the preheated oven until a long wooden pick inserted into the center comes out clean, 1 hour 45 to 55 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
• While the cake cools, beat softened cream cheese and butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy. Slowly add powdered sugar, a little at a time, mixing on low speed, until all the sugar is incorporated. Add milk and vanilla extract; beat until smooth and creamy.
• Drizzle frosting over the cooled cake. Sprinkle candies and peppermint bark over the frosting while it's slightly wet. Let stand for 20 to 30 minutes before slicing.

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with whipping cream. Fold in candies. Transfer to a well-greased and floured 10-in. fluted tube pan. Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.

Steps:

• Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., Prepare cake mix batter according to package directions. Remove 1-1/3 cups batter to a small bowl; stir in 1 tablespoon cocoa, 1/4 teaspoon extract and if desired, 1/2 teaspoon food coloring until blended. , Transfer plain batter to prepared pans. Top with red batter. Cut through batter with a knife to swirl. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Mix 1 cup frosting with remaining 1 tablespoon cocoa, 1/8 teaspoon extract and if desired, 1/2 teaspoon food coloring. Place one cake layer on a serving plate; spread with 1 cup plain frosting. Repeat layers. Top with remaining cake layer. Frost sides of cake with remaining plain frosting. Spread red frosting over top of cake. Gently press baking chips into frosting on top of cake. Refrigerate leftovers.

Steps:

• Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.

Steps:

• Preheat oven to 300°F.
• Grease and flour (or use baking spray) a bundt or tube pan.
• In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy.
• Add the sugar and cream until light.
• Add the egg yolks, one at a time, and beat well after each addition.
• Add the flour in stages, blending well after each addition (do not overbeat).
• Fold in the vanilla and peppermint.
• In a separate bowl, whip the egg whites until stiff, but not dry.
• Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
• Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.

Steps:

• Preheat the oven to 350 degrees F. Spray four 8-inch square baking pans with nonstick baking spray.
• Add the granulated sugar and vanilla bean paste to a small bowl and whisk to combine.
• Add the cake flour, baking powder, baking soda and salt to the bowl of a stand mixer fitted with the paddle attachment. Stir on low to combine. Add the vanilla bean sugar to the bowl and stir until well combined. Add the butter and mix on medium-low speed until you have a fine crumb texture, about 3 minutes.
• Whisk together the eggs, sour cream and oil in a small mixing bowl until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined. Be sure to scrape down the sides and bottom of the bowl as needed to make sure everything is incorporated. Slowly add the milk and mix on low until just combined. (The batter will be very liquid.) Remove a quarter of the batter (15 ounces or scant 2 cups) to one of the prepared baking pans and set aside. Remove another quarter of the batter to a mixing bowl. Add a couple drops of red gel food coloring to the mixing bowl and stir to combine until you have a deep red color. Scrape this batter into another prepared baking pan. Add about half the amount of red gel food coloring to the remaining batter in the mixing bowl and mix until you have a medium pink color. Divide this pink batter between the two remaining prepared cake pans. (There should be about 15 ounces in each.)
• Bake until a toothpick inserted in the center of a cake comes out clean and the cakes have not turned golden brown, 12 to 18 minutes. Let cool completely in the pans on a wire rack.
• Tint 1/2 cup of peppermint buttercream frosting with red gel food coloring to get a deep red color, and set aside 1/2 cup of white. Tint the remaining frosting a light pink color. Place the red frosting in a piping bag fitted with a flat tip for wide stripes, and the white frosting in a piping bag fitted with a flat tip that has 4 to 5 holes in it, for parallel thin stripes.
• Trim each cake to about 7-inches square so any browned or uneven edges are removed. Cut each cake into at least six 1-inch strips. (If you didn't have to trim your cake much you might get more; this will just be bonus cake snacks for you.)
• Place four strips of cake side-by-side, alternating pink and white. Spread about 1/4 cup pink frosting atop these and spread in an even layer. Place one red stripe atop each pink one, and one pink stripe atop each white one. Spread another 1/4 cup pink frosting atop this layer. Repeat topping the red stripes with pink ones, and the pink strips with white ones. Add another 1/4 cup pink frosting and spread evenly. Repeat topping the pink stripes with red ones and the white stripes with pink ones. Spread 1/4 cup pink frosting in an even layer and place a final layer of pink strips atop the red ones and white strips atop the pink ones. Frost the entire outside of the cake with a thin even layer of pink frosting for a crumb coat. Refrigerate until set, about 30 minutes, then cover the outside with a thicker layer of pink frosting. Use a bench scraper to smooth out the sides and make the angles crisp.
• Beginning with the red buttercream and working crosswise on the cake, pipe three evenly-spaced straight lines up one side of the cake, across the top, and down the opposite side. Switch to the white buttercream and pipe two additional sets of lines, running in between (and parallel to) the red lines.
• Now working lengthwise on the cake, pipe two evenly spaced straight lines with the red buttercream up one side, across the top, and down the other side of the entire cake. Follow with one set of white lines in the center.
• Switch back to the red buttercream and pipe 2 stripes running horizontally around the sides of the cake. Switch back to the white and pipe a set of white stripes running between the red.
• Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the peppermint extract, then increase the speed to medium-high and beat until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature before using, then beat on medium-high speed until smooth.

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
• Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
• Spread cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.
• In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.
• Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator.

Steps:

• Bark: Butter baking sheet (to secure parchment) line baking sheet with parchment paper, smoothing out any wrinkles. Microwave dark chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, stir, add peppermint extract. Spoon mixture onto prepared baking sheet, spreading as THINLY as possible. Cool in refrigerator, while doing next melting step. You do not want the dark chocolate to get too hard or the two chocolate layers will not bond. Microwave white chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, add peppermint extract. Spread white chocolate over dark chocolate. Before white chocolate cools press in peppermint candies. Refrigerate two hours. Dump out onto towel. Store in air tight container up to one week.
• Crust: preheat oven to 350 degrees. Prepare 10 inch springform pan for water bath by putting tin foil on outside of pan. In a medium bowl, combine cookies and melted butter. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan.
• Filling: Boil some water for water bath. Chop Peppermint Bark. In a large bowl, beat cream cheese and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in peppermint extract, vanilla extract, sour cream and 3/4 of the Peppermint Bark. Reserve the other fourth of bark for garnish. Spoon batter into cooled crust. Put spring form pan into rimmed baking dish, add boiling water to outside of springform pan. Lol! But you never know.
• Bake about one hour, edges should be firm. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and cool completely on a wire rack. Cover and chill overnight before serving. Garnish with whipped cream and Peppermint Bark, if desired.
• Note if you reduce size, reduce the baking time. If reduced to 4 servings, try 20 to 30 minutes.

Steps:

• Heat oven to 325°F.
• Use pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
• Crush 30 mints, then chop 10 of the remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm.
• Break chocolate bark into small pieces; sprinkle over cheesecake before serving.