Use these detailed instructions to make a peppermint and candy cane cake for Christmas and the Holiday season. Great way to use leftover candy canes too!
Christmas is finally here and I made this peppermint and candy cane cake.
This Christmas is extra special coz it’s our first Christmas with the little one.
And this one was Square shaped!
I have made very few square cakes… The last one I made was over a year ago.
Remember this upside down abstract polka dot cake ???
Each time I work on a square cake, I get frustrated and I just want to throw in the towel! lol.
I find it so hard to get the fondant smooth and sharp around the edges and frosting them is another pain in the tush!
Anyways, I am sure most of you have figured out that I like to use holiday candies in my cakes.
So, I decided to make a two tiered peppermint and candy cane cake.
Each tier had a different flavor… One was a ginger ale cake and the other was a chocolate cake.
Both tiers were covered in peppermint icing and marshmallow fondant and decorated with peppermint candies as well as candy canes.
So much delciousness!
You can be creative and use whatever Christmas candies you like.
To make this peppermint and candy cane cake, you will need the following ingredients and supplies:
– If you follow this tutorial on a round cake, it would be much easier and less time-consuming.
– If you don’t feel like making a tiered cake, you don’t have to! Just make a single cake and decorate it the way I did.
And here are the steps:
Bake a chocolate cake (Dimensions: 8x8x3).
Bake a ginger ale cake (Dimensions: 6x6x3).
Cover your cake in frosting.
To save time: While your cakes are baking, prepare the frosting.
Chill your cakes in the refrigerator for 2 hours or until the icing is not sticky any more.
Then, cover them in green marshmallow fondant.
If you are short on time, you can just buy fondant from Michaels or Hobby Lobby but I like my recipe and it tastes wayyyy better than that boxed stuff! You can make my marshmallow fondant a few days in advance and just keep it wrapped in alot of saran wrap and sandwich bags.
Also, color your fondant green ahead of time so that you don’t waste time on the day you are supposed to make this cake.
Snap a bunch of mini candy canes into smaller pieces.
Also, crush a bunch of peppermint candies so that you have some shards of candy (I used a hammer).
Brush the base of your cake with corn syrup and start sticking those candy cane pieces.
You can also use very thick royal icing or melted chocolate to stick them into place.
Stack your cakes.
Make sure they are supported by dowels in the center.
Arrange peppermint candies on the top tier in a stack formation.
I placed 16 candies, then I placed 9 on top of that and then I placed 4 and finally, I put 1 on the very top.
Use corn syrup to stick everything in place.
Scatter some crushed candy shards all over the empty space on your top tier and also put some around the second tier.
And you are done!
Well, that’s all for today.
Merry Christmas and Happy Holidays everyone!