Peppermint Ribbon Cake Recipe 485

Steps:

• Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13 inch baking pan.
• Add the cake mix to a large bowl. In a small microwave-safe bowl, heat 1 stick of butter on high until melted. Add butter to cake mix. Add 1 egg & stir until combined.
• Pat batter into the prepared pan.
• Melt remaining butter in the same manner & pour into a medium bowl. Add the cream cheese, remaining eggs, vanilla & peppermint extracts. Set aside. Measure out 2 tablespoons of the powdered sugar & set aside. Beat the cream cheese mixture on low, gradually adding the remaining powdered sugar until combined.
• Gently stir in 1/4 cup of the crushed candy canes.
• Pour over the red velvet batter.
• Bake for 40 minutes, or until top is set, but center is still gooey.
• Meanwhile, beat cream on high until soft peaks form. Add 2 tablespoons of powdered sugar & continue to beat until stiff peaks form. Gently stir in remaining crushed candy canes. Cover with plastic wrap & chill until serving.
• In a microwave safe bowl, heat chocolate chips & vegetable oil on high for 15 seconds. Stir. Repeat 1-2 more times, or until chips are melted.
• Allow cake to cool for at least 15 minutes. Cut into squares. Serve each piece with a dollop of whipped cream & a drizzle of melted chocolate.

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:

• 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:

• 1. Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies. 2. Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter. 3. Bake at 350° for 35-45 minutes 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. 4. Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

Steps:

• Make cake:
• Preheat oven to 325°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, baking soda and salt in small bowl to blend. Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
• Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions. Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.
• Make peppermint mousse:
• Combine white chocolate, 3/4 cup whipping cream and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth. Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes. Mix in candies. Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions. Chill mousse until beginning to set, about 2 hours. Place 1 cake layer on 8-inch cardboard round. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse and third cake layer. Chill assembled cake until mousse is cold and set, about 3 hours.
• Meanwhile, prepare ganache:
• Bring cream to simmer in heavy large saucepan. Remove from heat. Add bittersweet chocolate; whisk until melted and smooth. Cool ganache until thick but still pourable, about 45 minutes.
• Place cake on rack set over baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly. Chill cake until ganache sets, at least 30 minutes and up to 1 day.