Peppermint Candy Cake… and a Candyland Party

For my 33rd Birthday, I wanted to try something a little different. We have been really into “family game night” in the Wolfe house, so I knew I wanted to theme my party around some type of board game.

But because the majority of our household is under the age of four lol, I knew a “children’s game” would be right up our alley.

When I found this “Peppermint Candy Cake” Recipe on the “Food Network” website, I knew I had to try it! And what a perfect addition it would make to a “Candyland” themed party!

I also wanted to perfect it before the Christmas season arrived. (It was my first time working with fondant, so I could use the practice.)

It was also important that I stuck to a budget. With three birthday parties in two days, I needed to find a way to create my dream party without spending a fortune.

I relied heavily on bargain shopping to create this “sugary wonderland,” but I couldn’t have been happier with the result!

Plates, Napkins, Table Cover and Candyland Game | Target
Utensils, Table Runner | Cake & Confetti
Lollipops, House and Ice-cream Cone | Hobby Lobby
Candy and Candy Jars | Dollar Tree
Cellophane | Hobby Lobby
Spoons | Dollar Tree
Party Bags | Target
Lollipop | Hobby Lobby
Ball Garland | Target

Peppermint Candy Cake… and a Candyland Party

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Recipe by Food Network Course: DessertCuisine: AmericanDifficulty: Medium
Servings

8-10

servings
Prep time

1

hour 

30

minutes
Cooking time

30

minutes

Ingredients

  • cooking spray

  • 1 16 to 18 ounce box chocolate cake mix (plus required ingredients)

  • 1 16 ounce tub of frosting

  • 1/4 cup crushed candy canes or peppermint candies

  • 1 10.5 ounce bag mini marshmallows

  • 1/2 teaspoon peppermint extract

  • 2 1 pound boxes confectioners’ sugar

  • 4 tablespoons unsalted butter, room temperature

  • red gel food coloring

Directions

  • Preheat the oven to 350° and coat two 9-inch-round cake pans with cooking spray; line with parchment paper. Prepare the cake mix as directed; transfer the batter to the pans. Bake and cool as directed.
  • Combine half of the frosting with the crushed candy. Place 1 cake on a small cardboard circle, domed-side down; spread with the candy frosting. Place the other cake on top, domed-side up.
  • Round the bottom and top edges of the layer cake with a small serrated knife as shown. Cover the whole cake with a thin layer of the remaining plain frosting.
  • Microwave the marshmallows with 1/4 cup water in a large bowl until melted. Add the peppermint extract; gradually beat in all but 1/2 cup confectioners’ sugar with a mixer until thick and stiff. Beat in the butter.
  • Remove half of the frosting mixture; knead in a little more confectioners’ sugar until smooth. Roll out into a 13-inch circle on a piece of parchment dusted with confectioners’ sugar.Carefully invert the rolled-out frosting onto the cake; peel off the parchment, brushing off the excess sugar. Tuck around the bottom edge of the cake, pressing gently to adhere; trim the excess.
  • Carefully invert the rolled-out frosting onto the cake; peel off the parchment, brushing off the excess sugar. Tuck around the bottom edge of the cake, pressing gently to adhere; trim the excess.
  • Beat enough gel food coloring into the remaining frosting mixture until bright red. Knead in the remaining confectioners’ sugar until smooth.
  • Roll out the red frosting until 1/4 inch thick. Cut a 7-by-1 3/4-inch wavy stripe with a pointed tip out of paper (for a template, go to foodnetwork.com/caketemplate). Using the template, cut out 7 red stripes of frosting.
  • Carefully arrange the red stripes around the cake with the tips meeting at the center; press gently to adhere and tuck around the bottom of the cake, then trim any excess. Wrap the cake in cellophane.

Did you make this recipe? I’d love to see it!

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