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INGREDIENTS
White Chocolate Peppermint Cake:
- 5 oz white chocolate chopped (or chocolate chips)
- 1 1/2 cup milk room temperature
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla
- 1 tsp peppermint extract
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 2 cups unsalted butter room temperature
- 6 oz white chocolate chopped, melted, cooled
- 1 tsp vanilla or peppermint if you prefer
- red color gel
- 200 g bright white candy melts
- 75 g red candy melts
- white chocolate curls
- candy canes chopped/crushed
- US Customary – Metric
White Chocolate Peppermint Cake:
- Heat milk and chocolate until melted and combined, cool to room temperature.*
- Preheat oven to 350F. Grease and flour two 8″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add peppermint extract.
- Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Bake for 45-50mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
- Add white chocolate, vanilla (or more peppermint extract) and whip until smooth.
- Melt red and white candy melts in bowls over simmering pots of water.
- Using a large offset spatula, spread white candy melts in a thin, even layer on a large sheet of parchment.
- Pour melted red candy melts into a piping bag. Snip off the tip to about 1/2″ in size. Pipe diagonal strips across the sheet of white. Spread using a small offset spatula to flatten.
- Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm (approx. 30mins in fridge).
- Unroll to create chocolate bark.
- See this post for more details.
- Remove 1/3 of the frosting and color it red. You’ll need to use a fair amount of color gel to do this. Frosting will darken a bit over time.
- Fill one piping bag, fitted with a large round tip with the red frosting, fill another with the white.
- Place one layer of cake on a cake stand or serving plate. Alternate piping white and red circles starting from the outside edge working your way in.
- Place second cake layer on top and repeat the same process.
- Apply a thin coat of the white frosting on the outside of the cake. Smooth the sides and top. Leave a bit of the sides exposed for a naked look if desired. Chill for 20mins.
- Place remaining red and white frosting in a separate piping bag fitted with a French piping tip. I used a spatula to spread the white on one side of the piping bag and the red on the other. Pipe rosettes on the top of the cake.
- Fill the middle between the rosettes with chopped candy canes and white chocolate shavings if desired.
- Place candy cane bark around the outside of the cake. Adhere with some extra buttercream if needed.
* You can do this in the microwave, stirring between 30 second bursts or in a pot in the stove, stirring constantly, or in a double boiler, stirring occasionally.
** Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.
*** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
See / visit original recipe 👩~🍳 ---> livforcake.com.............
source http://www.toprecipespedia.com/2019/01/white-chocolate-candy-cane-cake.html
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