Peppermint Cake Recipe

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Peppermint Cake
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Ingredients
17
Count
Nutrition
489
Calories
Total time
46
Minutes
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Ingredients:

  • cake (this is my easy white recipe)
  • 3 cups flour
  • 2 cup ssugar
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups milk
  • 5 oz water
  • 1 tbsp liquid glucose or
  • red gel icing paint
  • peppermint candies for decorating the base

Directions:

  1. Cake directions:
  2. Preheat oven to 375F..
  3. Grease and flour 2 9 inch round cake pans
  4. Cream the sugar,salt, and shortening.
  5. Add the eggs and beat until light and fluffy.
  6. Mix in the vanilla.
  7. In another bowl mix the flour and baking powder together.
  8. Add 1/3 of the flour mixture to the creamed mixture and mix briefly.
  9. Add 1/3 of the milk and mix.
  10. Continue twice more with the remaining milk and flour.
  11. Do not overmix.
  12. Pour batter into cake pans.
  13. Bake for 25 to 30 minutes or until toothpick comes out clean after inserrted.
  14. Let the cakes cool for 10 to 15 minutes, then remove from pans and let cool completely on a wire rack.
  15. Fondant icing:
  16. Dissolve the sugar in the water in a large, heavy-based pan over a low heat.
  17. Wipe down the sides of the pan with a brush dipped in cold water to prevent crystals forming.
  18. Dissolve the cream of tartar in a little water, then stir into the pan. Bring to the boil and boil steadily to 115°C/242°F.
  19. When a drop of icing forms a soft ball when dropped into cold water, slowly pour the syrup into a heatproof bowl and leave until a skin forms.
  20. Beat the icing with a wooden spoon until it becomes opaque and firm.
  21. Grease your hands with shortening and knead until smooth.
  22. Warm in a heatproof bowl over a pan of hot water to soften, if necessary, before use.
  23. To assemble cake:
  24. Place one cake on cake plate (a red one is great!).
  25. Spread the top with a 1/4 inch layer of strawberry jam.
  26. Place the other cake on top.
  27. Spread the top with a 1/8 inch layer of strawbberry jam.
  28. Roll out frosting on a surface that has been dusted with 1/2 powdered sugar and 1/2 corn flour.
  29. Roll into a 15 inch circle.
  30. Carefully roll the icing into a tube/cylinder that is easy to pick up (see photo).
  31. Standing over the cake, unroll the tube and place on the cake so the sides drop down evenly around the cake.
  32. Smooth by gently pressing the top so the icing will stick to the jam.
  33. Smooth down the sides genlly until everything looks smooth all around the top and sides.
  34. Use a pin to pop any air bubbles that may arise.
  35. Use a pizza cutter or sharp kniife to trim icing at the base.
  36. Paint candy stripes using the red gel frosting (see photo of cake), starting from the center and working to the sides and bottom.
  37. Decorate the base with peppermint candies (attach them with jam or icing gel - use it like glue).
  38. *Optional: Place a peppermint or a red hard candy in the center of the top where the stripes start.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 489.31 Kcal (2049 kJ)
Calories from fat 154.33 Kcal
% Daily Value*
Total Fat 17.15g 26%
Cholesterol 36.3mg 12%
Sodium 957.93mg 40%
Potassium 280.89mg 6%
Total Carbs 77.39g 26%
Sugars 39.38g 158%
Dietary Fiber 4.17g 17%
Protein 6.8g 14%
Iron 2.7mg 15%
Calcium 208.5mg 21%
Amount Per 100 g
Calories 310.37 Kcal (1299 kJ)
Calories from fat 97.89 Kcal
% Daily Value*
Total Fat 10.88g 26%
Cholesterol 23.02mg 12%
Sodium 607.61mg 40%
Potassium 178.16mg 6%
Total Carbs 49.09g 26%
Sugars 24.98g 158%
Dietary Fiber 2.64g 17%
Protein 4.32g 14%
Iron 1.7mg 15%
Calcium 132.2mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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