How to Make a Peppermint Candy Cake

Peppermint fans will love unwrapping this holiday cake. To make the supersize mint, Food Network Magazine put candy cane filling between chocolate cake layers, then covered the whole thing with white and red roll-out frosting (peppermint-flavored, of course). To complete the look, the team wrapped the faux candy in cellophane. 

 

Photographs by Andrew Purcell

Preheat the oven to 350 degrees F 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.