![]() ![]() And they’re dusted with fine bits of Peppermint Bark mixed with Peppermint Snow. Their bellies are stuffed with chocolate-bark pudding. These biscuit-doughnut hybrids have the texture of a cronut. We love her work, and boy, did she deliver her A-Game to the bark-off. Who else gets a thousand thrilled reviews for a yellow sheet cake with chocolate frosting? She does. Erin McDowell’s Peppermint Bark Biscuit DoughnutsĮrin McDowell, author of The Book on Pie, has a cult following, it’s fair to say. Slice the cake into thick wedges and serve. Break up a few pieces of peppermint bark and use them to decorate the top of the cake. Sprinkle the remaining candy canes over the top and gently press onto the sides of the cake. Frost the top and then the sides with the remaining frosting. Place the second layer, top side down, on top of the first layer. Using an icing spatula, generously spread the cake layer with about a third of the frosting, then sprinkle with about a third of the crushed candy canes. To assemble the cake, place 1 cake layer, top side up, on a cake stand or serving plate. Using a rolling pin, crush the candy canes until finely crushed. Place the candy canes in a lock-top plastic bag and seal closed. Add the vanilla extract, salt and heavy cream and continue to beat until combined. Reduce the speed to low and add the powdered sugar, 1 cup at a time. Beat on high speed until light and fluffy, 3-5 minutes. To make the frosting, place the butter in the bowl of a stand mixer fitted with the whisk attachment. Bake until a toothpick inserted in the center of cake comes out clean, about 45 minutes. Transfer the pans to wire racks and let cool for 10 minutes, then turn the cakes out onto the racks and let cool completely. Reduce the speed to low, slowly add the flour mixture and mix until combined, about 30 seconds, stopping the mixer and scraping down the sides of the bowl as necessary.ĭivide the batter evenly among the prepared cake pans. Beat on medium speed until thoroughly combined. ![]() In the bowl of a stand mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, sour cream, eggs, melted butter, peppermint flavoring, vanilla extract and olive oil. In a mixing bowl, whisk together the flour, cocoa powder, baking powder and baking soda. Grease two 9-inch round cake pans and dust with flour, tapping out the excess. 2 12-packs (about 6 oz each) candy canes.1 cup unsalted butter, at room temperature.Two layers of dense, chocolate–olive oil cake are pretty much hallowed ground when it comes to the perfect foundation. Giant shards of Peppermint Bark rise like candy cane-flecked icebergs in a snowy buttercream sea. Break the candy into large pieces and package as desired.A home baker and blogger whose favorite ingredient is butter, Britney took inspiration from the abominable snowman, of all things, for her cake! This cake is more pepperminty than chocolatey, so it’s ideal for the mint lover in your life.You can now put the pan in the freezer for about 15-30 minutes, or until the chocolate is set.Sprinkle the candy cane bits on top and press them slightly into the chocolate so they will stick well.If your semi sweet chocolate has set well, you can now pour the white chocolate over it all the way to the edges.Stir in the other ¼ teaspoon of peppermint oil.(If you need to, you can add another 15 seconds in the microwave at 50% power). Then melt for another 45 seconds at 50% power. Melt the white chocolate in the microwave for 45 seconds at 50% power.Spread the chocolate onto the parchment lined baking pan.Add ¼ teaspoon of peppermint oil into your chocolate and stir well.Heat in microwave for 1 minute at 50% power. ![]()
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