Peppermint candy cake with peppermint candy frosting:
Peppermint candy cake recipe:
Yields 16 servings
1 (16-ounce) container cream cheese, softened
4 large eggs
2 cups sugar
2 cups all purpose flour
1 cup whipping cream
1/4 cup (1/2 stick) butter, melted
2 tablespoon baking powder
1 tablespoon peppermint extract
1 teaspoon baking soda
1/4 teaspoon salt
45 peppermint candies (approximately 1-1/2 cups -use peppermint candy sticks, if you prefer)
Peppermint candy frosting:
1 (16 ounce) container cream cheese, cold
2 cups sugar
1/2 cup whipping cream (for thicker frosting, use 1/8-1/4 cup)
1/2 cup (1 stick) butter, cold
1 tablespoon peppermint extract (heated in microwave for 10 seconds)
90 peppermint candies (approximately 3 cups -use peppermint candy sticks, if you prefer)
To prepare the cake:
Preheat the oven to 375 degrees and generously butter and flour three 9-inch cake pans.
In a large mixing bowl combine the sugar, whipping cream, softened cream cheese, eggs, butter, and peppermint extract. Mix well.
In a food processor or osterizer, blend the peppermint candy on high until it's pulverized to powder. Don't be alarmed by the smoky effect. Stir the candy into the batter.
In another bowl, combine the flour, baking power, baking soda, and salt. Mix well. Add the dry mixture to the wet and mix well.
Distribute the batter evenly among the prepared cake pans and bake in the oven for 30 to 35 minutes.
The cakes will be done when a toothpick inserted into the middle of the cakes comes out clean.
Let the cakes cool in the pans for several minutes. Then transfer them to the wire rack to completely cool.
To prepare the frosting:
In a large bowl, mix the cream cheese, butter, peppermint extract, and sugar with an electric mixer until very well blended.
In another small bowl, beat the whipping cream with an electric mixer until stiff. Add the whipped cream to the frosting mixture. With the electric mixer mix only until smooth. Do not overblend. Put the frosting in the refrigerator to chill.
In a food processor or osterizer, blend the peppermint candy until it's pulverized to powder.
Remove the frosting from the refrigerator and add the powdered peppermint candy. Mix well.
Spread the frosting between the layers and over the cake and top the cake with three whole peppermint candies per slice. Store any extra frosting in the refrigerator.
Refrigerate cake when not being eaten.
About Margaux Sky:
Margaux Sky is the author of Beautiful Breads & Fabulous Fillings: The Best Sandwiches In America. She's the creator of one of Oprah Winfrey's favorite sandwiches: Curried Chicken on Spicy White Pepper Jack Bread -aka "The O Special". She's been on the Oprah Show, Entertainment Tonight, The Food Network Sandwich Challenge, and QVC. Margaux is working on two new books: her second cookbook Sugar River and an economy party book Entertain On Loose Change. She's also developing a new contest television show Culinary Smarts that pits culinary graduates against culinary natural talents.
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