On Wednesday, the day before Christmas Eve, I had three cakes to make. Two of them were the Peppermint Chocolate Cake that I had made recently. Here are the Peppermint Twins! The third cake was a Lemon Mousse with Raspberries (from Tish Boyle).
Here is a side view of my Peppermint Twins. As you can see the "baby" sized candy canes go perfectly on the side of the cake. This cake is 3 layers of devils food chocolate, and has the crushed peppermint candy buttercream filling, all from the Cooks recipe that I posted about before. I did change up the outer frosting. I made a cream cheese peppermint frosting. It was so delicious! I found it on the Southern Living website and I'll post it below for all of you. Once frosted, I pressed crumbled peppermints all around the cake.
I piped the white chocolate buttercream frosting around the cake and then I added the candy canes. My sweet little 5 year old suggested the hearts on the top. She has great ideas!
I filled the heart with dots of white chocolate peppermint frosting. Yum.
Peppermint Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1 cup butter or margarine, softened
- 1 (2-pound) package powdered sugar
- 2 teaspoons peppermint extract*
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.
*2 teaspoons vanilla extract may be substituted.
For Quick Peppermint Frosting, stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.
Southern Living, DECEMBER 1998
Here is the link to this recipe:
I hope you all had a very merry Christmas and may you all have a very blessed New Year!