Peppermint Layer Cake With Candy Cane Frosting Recipes

Steps:

• Preheat the oven to 350 degrees F and coat two 9-inch-round cake pans with cooking spray; line with parchment paper. Prepare the cake mix as directed; transfer the batter to the pans. Bake and cool as directed.
• Combine half of the frosting with the crushed candy. Place 1 cake on a small cardboard circle, domed-side down; spread with the candy frosting. Place the other cake on top, domed-side up.
• Round the bottom and top edges of the layer cake with a small serrated knife as shown. Cover the whole cake with a thin layer of the remaining plain frosting.
• Microwave the marshmallows with 1/4 cup water in a large bowl until melted. Add the peppermint extract; gradually beat in all but 1/2 cup confectioners' sugar with a mixer until thick and stiff. Beat in the butter.
• Remove half of the frosting mixture; knead in a little more confectioners' sugar until smooth. Roll out into a 13-inch circle on a piece of parchment dusted with confectioners' sugar.
• Carefully invert the rolled-out frosting onto the cake; peel off the parchment, brushing off the excess sugar. Tuck around the bottom edge of the cake, pressing gently to adhere; trim the excess.
• Beat enough gel food coloring into the remaining frosting mixture until bright red. Knead in the remaining confectioners' sugar until smooth.
• Roll out the red frosting until 1/4 inch thick. Cut a 7-by-1 3/4-inch wavy stripe with a pointed tip out of paper (for a template, go to foodnetwork.com/caketemplate). Using the template, cut out 7 red stripes of frosting.
• Carefully arrange the red stripes around the cake with the tips meeting at the center; press gently to adhere and tuck around the bottom of the cake, then trim any excess. Wrap the cake in cellophane.

Steps:

• For the cake: Preheat a round waffle iron to medium.
• Whisk together the flour, cocoa, ginger, baking powder, cinnamon, salt, nutmeg and cloves in a large bowl. Whisk together the molasses, baking soda and 1 cup water in a separate large bowl. Add the sugar, oil and eggs to the molasses mixture and whisk until mostly smooth.
• Add the molasses mixture to the flour mixture and whisk until combined. Spray the waffle iron with nonstick cooking spray. Pour 1/2 cup of the batter into the center of the waffle iron, close the lid and cook until the waffle is lightly browned and springs back when you touch it, 2 to 3 minutes. Remove the cake layer from the waffle maker using a fork and set aside on a wire rack to cool completely. Repeat with the remaining batter; you should have about 10 waffled cake layers total. Let cool completely then trim any scraggly edges with a knife.
• For the peppermint frosting: Whisk together the mascarpone, confectioners' sugar and peppermint extract in a large bowl. Crush the 4 peppermint candies with a heavy pan and combine with the frosting.
• Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone mixture. Don't worry if the whipped cream doesn't fully incorporate.
• Put a small amount of frosting in the center of a large plate or cake stand. Place a waffle layer over the frosting on the plate, pressing down slightly to anchor it. Use an offset spatula or butter knife to spread about 2 tablespoons frosting over the first cake layer. Place a waffle on top. Repeat the frosting and layering process, using the remaining frosting on the final layer. Sprinkle the 6 crushed peppermint candies around the edge of the top layer.

Steps:

• Preheat the oven to 350 degrees F.
• Cream 10 tablespoons of the butter with the sugars in a medium bowl, and then beat in the vanilla and egg yolk. Add the flour and cocoa and beat until smooth. Transfer the dough to wax paper and roll into a 10-by-2-inch log. Wrap and refrigerate 1 hour.
• Slice the dough into 1/4-inch rounds and flatten gently on a baking sheet. Bake 7 to 8 minutes, and then let cool 10 minutes.
• Meanwhile, cream the remaining 4 tablespoons butter with the confectioners' sugar, peppermint extract and 1 teaspoon of the cream until smooth. Spread about 2 teaspoons of peppermint cream each over half of the cookies and close with a plain baked cookie.
• Melt the chocolate chips with the remaining cream in a small saucepan, adding more cream to make it smooth but not runny. Spread over half of the cookies and top with the candy canes while the chocolate is still wet.

Steps:

• Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
• Heat oven to 375°F.
• Stir together peppermint candy and 2 tablespoon sugar; set aside.
• For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
• Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.