Candy Cane Cake

🧂 Ingredients

• RED VELVET CAKE:
• 170 g butter

  6 oz
• 280 g caster sugar

  1 ¼ cups
• 100 g brown sugar

  ½ cup
• 3 large eggs
• 1 tsp vanilla extract
• 50 ml liquid red food coloring

  1.5 oz
• 3 tbs water
• 300 g plain flour

  2 ½ cups, all purpose
• 3 tbs cocoa powder
• 1 ½ tsp baking powder
• ¼ tsp sea salt
• 250 ml buttermilk

  1 cup
• 1 tsp baking soda
• 1 tbs vinegar
• ITALIAN BUTTERCREAM FROSTING:
• 6 egg whites
• 380 g caster sugar

  1 ⅔ cups
• 1 tbs glucose syrup

  light corn syrup or golden syrup
• 100 ml water

  6 ¾ tbs
• 600 g butter

  5 ¼ sticks
• ½ tsp peppermint essence

  or to taste, oil based
• DECORATION:
• 6 candy canes

  crushed

Instructions

• 1 Preheat oven to 180 Celsius (350 Fahrenheit) and line two 20 cm (8 inch) cake
  pans with baking paper.
• 2 Sift together the flour, cocoa, baking powder and salt and set aside.
• 3 In the bowl of an electric stand mixer fitted with the paddle attachment, cream
  the butter and sugar until light and fluffy.
• 4 Add the eggs, one at a time, and beat well after each addition before adding the
  vanilla extract, food colouring and water. Scrape down the sides of the bowl
  until well combined.
• 5 Switch the mixer to a low speed and add the flour mixture alternately with the
  buttermilk and mix until combined.
• 6 In a small bowl or jug, stir together baking soda and vinegar and add to the
  mixture, and beat on medium speed for 10 seconds. Be sure not to over beat.
• 7 Divide the mixture between the prepared cake pans and bake for 25 to 30 minutes,
  or until a cake tester inserted into the center comes out cleanly.
• 8 Leave the cakes in the pan for 15 minutes before cooling on a wire wrack.
• 9 Next make the Italian buttercream. Place the sugar, syrup and water in a
  saucepan and mix until well combined. Use a pastry brush to dislodge any stray
  grains of sugar before placing over a high heat. Bring to a rapid boil and add a
  candy thermometer. Cook until the mixture reaches 120 celsius (248 Fahrenheit)
  and remove from the heat.
• 10 Place the egg whites in the bowl of an electric mixer and whisk to soft peaks.
  With the mixer running, slowly pour the sugar syrup into the bowl, being careful
  not to touch the whisk, and continue whisking until the mixture cools slightly.
  Add the butter, one third at a time, and whip until fully incorporated. Add the
  peppermint oil and mix to combine.
• 11 To assemble the cake, carefully slice each cake in half. Take the first layer of
  cake and spread with a layer of buttercream, spreading out towards the edges.
  Repeat with the remaining layers of cake. Spread the top of the cake with a
  layer of buttercream and work the buttercream down the sides of the cake,
  coating all the layers evenly. Smooth and refrigerate for 1 hour.
• 12 Remove the cake from the refrigerator and add a final layer of butter cream,
  carefully smoothing with an Ateco 4.25 by 0.75-Inch Small Sized Blade Ultra
  Spatula. When the cake is coated take handfuls of the crushed candy cane, and
  using the flat of your hand, press onto the sides of the cake. Top the cake with
  any remaining crushed candy cane.

Nutrition Info