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Candy Cane Peppermint & White Chocolate Swirl Recipe

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Ingredients

Adjust Servings:
For The Icing
340 g Unsalted Butter
255 g White Chocolate
2 tsp Peppermint Essence
For The Cake
255 g Butter Chopped
140 g White Chocolate
370 g Caster Sugar
1 cup Milk
225 g All-purpose Flour
85 g Self Raising Flour
1 tsp Vanilla Extract
2 Eggs

Nutritional information

240kcal
Calories
8g
Fat
41g
Crabs
2g
Protein
0mg
Cholesterol

Candy Cane Peppermint & White Chocolate Swirl Recipe

  • 1 h 30 m
  • Serves 10
  • Hard

Ingredients

  • For The Icing

  • For The Cake

Directions

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Make Candy Cane Peppermint and White Chocolate Swirl Cake crazy Lolly pop cake on this Christmas. It’s a colorful cake, which appeal everyone  to have a few bites after a yummy dinner.

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Steps

1
Done

For Icing

Prepare the icing mixture ahead of time as it will need to be chilled before whipping

2
Done

Place butter 340 g or 1.5 cups unsalted butter and 255 g or 9 oz or 1.5 cups of chips good quality white chocolate finely chopped. Stirring regularly until smooth

3
Done

Remove from heat and cool for 10 minutes. Chill in the fridge until solid, about 2 hours

4
Done

Prepare cake as per instructions

5
Done

Before decorating your cake, remove white chocolate mixture from the fridge at least 30 mins ahead of time to allow it to soften slightly.

6
Done

Place white chocolate mixture and 2 tsp peppermint essence in a large mixing bowl and beat on high with an electric mixer until light and fluffy.

7
Done

For Cake

Preheat oven to 170°C (340°F) and line with baking paper around cake tins

8
Done

Place 255 g or 9 oz butter, chopped , 140 g or 5 oz white chocolate,chopped 370 g or 13 oz about 1 & 3/4 cups caster/granulated sugar & 1 cup milk in a large saucepan. Stir over low heat until smooth

9
Done

Set mixture aside for 15 minutes for cooling

10
Done

Whisk in 225 g or 8 oz about 1 & 2/3 cups plain/all-purpose flour , 1 tsp pure vanilla extract and 2 eggs until just combined

11
Done

Place about 1/3 of the batter in a separate bowl and add red food coloring

12
Done

Pour small amounts of red and white batter into prepared tins

13
Done

Use a butter knife to run through the batter once to help swirl the red and white batter around a bit

14
Done

Bake for about 50-60 minutes until a skewer inserted into the center comes out just clean. If the tops of cakes start to brown too early you can cover the tins loosely with foil

15
Done

Cool on rack for 10 minutes and then carefully remove from tins and cool completely.

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