Candy Cane Cake


  • (4) 8 inch chocolate cakes - CLICK HERE FOR RECIPE

  • Double batch vanilla American buttercream frosting  (1/2 is dyed red with 1 tsp peppermint extract, 1/2 is kept as white with no peppermint extract),- CLICK HERE FOR RECIPE

  • Mini candy canes

  • Crushed candy canes

  • 4 peppermints

Cake Assembly Directions:

  • Step 1: Level cakes with a "cake leveler" or serrated knife

  • Step 2: Spread white frosting on center of cake board

  • Step 3: Place down 1st cake layer on board

  • Step 4: Cover top of cake with white frosting

  • Step 5: Sprinkle crushed candy canes on top of layer

  • Step 6: Repeat process for the 2nd and 3rd layer

  • Step 7: Place 4th layer upside down 

  • Step 8: Pile on white buttercream and spread out with offset spatula

  • Step 9: Place in fridge for 20 minutes

  • Step 10: Put red and white buttercream in separate piping bags with round tips

  • Step 11: Pipe stripes on cake alternating between red and white

  • Step 12: Cover top of cake completely with white buttercream

  • Step 13: Use a bench scraper to smooth out stripes on sides

  • Step 14: To decorate, place candy canes and peppermint on top

© 2018 by Baking with Ryan. 

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