Christmas Candy Cane Cake

Christmas Candy Cane Cake - Candy Coated Culinista

Christmas Candy Cane Cake – Candy Coated Culinista

It’s Christmas time and I need a moist golden cake recipe much like my chocolate espresso cake. No time like a special holiday to experiment right lol.

Yield/Serving: Makes 3 – 6” inch pans
Prep Time: 1 hour
Cook Time: 45min – 50 min.
Difficulty level is: Medium

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp sea salt
• 1 cup (2 sticks) butter, melted
• 2 large eggs
• 1 can coconut milk
• ½ cup canola oil
• 2 tsp vanilla bean paste
Candy Cane Buttercream
• 2 cups butter, at room temperature
• 5 cups confectioners’ sugar
• ½ cup candy canes, crushed
• 3 tbsp milk
• 4 tsp pepermint extract
• Food colour/powder,gel
• sprinkles


1. Preheat oven to 350°F.
2. Place parchment paper into three 6” cake pans and spray with non stick spray.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, canola oil, vanilla and water.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Pour batter into pans evenly and slam on counter to remove air bubbles cover with aluminum foil. (The will make the cake moist and light)
7. Bake for 60 to 70 minutes or until a cake tester inserted comes out clean.
8. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 35 to 40 minutes or more.
Candy Cane Buttercream
1. Using the stand mixer with the whisk attachment beat butter and confectioners’ sugar until creamy for about 10 minutes.
2. Add in milk and peppermint extract and combine well.
Christmas Decoration
1. Do a crumb coat of white buttercream, add crushed candy canes into the buttercream between the cake layers and place in fridge, and let firm up.
2. Prepare green and red buttercream from a portion on the white buttercream for the Christmas tree and stripes and set aside.
3. Frost cake alternating red and white in a stripe and then smooth.
4. Pipe Christmas tree shape on cake and then decorate with confections.

• Add more milk if the buttercream is too dry and more confectioners’ sugar if the buttercream is too wet.

Please Enjoy

My thoughts
This was my first attempt at stripes and this Christmas tree motif. I’m quite happy with the look of the cake; even though my lines could be straighter and such. I can only get better from here and will work on the stripes. The cake was a touch to dense for me even though with three layers the cake need some stability. My tester enjoyed the cake (aren’t they sweet); but I’m then still working on the perfect golden vanilla cake recipe, and will keep working on my current recipes. I likes the peppermint frosting and the candy cane buttercream layers which made this a festive cake.

Christmas Cookies & Cream Ice Cream

Christmas Cookies & Cream Ice Cream - Candy Coated Culinista

Christmas Cookies & Cream Ice Cream – Candy Coated Culinista

Now that I have made a sorbet and ice cream from a recipe, I feel sufficiently confident to make some ice cream from scratch. I am taking the knowledge I learned from my Mango Sorbet and Salted Caramel Ice Cream and making my Christmas cookies & cream ice cream.

Yield/Serving: 4 cups (about 1000 ml)
Prep Time: 10 min
Difficulty level is: Medium
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions
Chilling Time: 2 hrs, or overnight

• 1 cup milk
• 3/4 cup granulated sugar
• Pinch salt
• 6 large egg yolks
• 2 cups heavy whipping cream
• 1 teaspoon peppermint extract
• 1 cup candy cane sandwich cookies, crushed
• 1/2 cup crushed candy canes

1. Combine milk, sugar and salt in saucepan over medium-high heat.
2. Stirring until the sugar is dissolved and texture is smooth.
3. Whish together the egg yolks in a large bowl.
4. Add the hot milk mixture to the egg yolks, pouring in a constant stream while whisking.
5. Pour this mixture back into the saucepan and set over medium-high heat until it has thickened and coats the back of a spoon, 3 minutes.
6. Strain the base into a large bowl and mix in the cream and extract.
7. Set the bowl into an ice water bath and stir until the base becomes cool.
8. Remove the bowl from the ice bath and cover with plastic wrap and let chill completely for at least 2 hours.
9. Freeze in the ice cream maker according to the manufacturer’s instructions.
10. Add the cookies and candy canes pieces during the last 5 minutes of the churching process.
11. Transfer to a chilled container and freeze until ice cream firms up before serving.

• Place cookies in a sandwich bag and the candy canes in another sandwich bag and crush with a rolling pin until the sizes desired are achieved.
• The custard will look a little eggy but don’t fear it will turn out well. I saw mine and was thinking about getting 6 more eggs and starting again, but I said to continue on.

Please Enjoy

My thoughts
Once again when I come “off recipe” is when I make my best creations. I learn what I can from other recipes and use that knowledge to create my own recipe. The moment I put this mixture into the ice cream maker I stepped away for 10 minutes and when I returned this was already looking like proper ice cream. The salted caramel I made didn’t even look like this so fast into the mixing process. After the 30 minutes or so I took a quick taste before I added the candy and cookies and it tasted amazing. The peppermint was strong and I was contemplating to add the remaining ingredients and potentially ruin this amazing recipe. I decided to continue and once the remaining ingredients were added I did one final taste test and the candy danced on my tongue. Mr. C. immediately said “this tastes much better than the other ice cream”. It is rich and creamy and this will be my base recipe from now on. For a person who prefers slushies, smoothies and sorbet to ice cream 100% of the time; I think I have been swayed. I look forward to making really amazing a delicious homemade ice cream in 2014.

DIY Candy Cane Hot Chocolate Mix with Marshmallows “In a Jar”

DIY Candy Cane Hot Chocolate Mix with Marshmallows “In a Jar” - Candy Coated Culinista

DIY Candy Cane Hot Chocolate Mix with Marshmallows “In a Jar” – Candy Coated Culinista

I wanted to make some homemade edible gifts and also get taste testers, so I made this for a friend that is a big hot chocolate lover.

Yield/Serving: about 12 servings (750 ml)
Prep Time: 10 min.
Layering Time: 10 min.
Difficulty level is: Easy

• Glass container – 750 ml
• 1 cup good quality Dutch pressed cocoa powder
• ½ cup granulated sugar
• Pinch of kosher salt
• 1 cup semi-sweet chocolate chips
• 20 mini candy canes, crushed
• ½ cup mini marshmallows
• Ribbon
• Bow
• Tag for instructions

1. Layer all the ingredients in the following order: cocoa powder, sugar, salt, chocolate chips, crushed candy canes and finally marshmallows.

**For the gift receiver: Leave instructions to remove marshmallows and stir together the remaining mixture until combined before using.

• Crush candy canes in a sandwich bag.
• Glass containers can be found at the dollar store.
• Make a tag with instructions and add some ribbon and a bow.

Please Enjoy

My thoughts
I had so much fun making this, and it makes a great thoughtful homemade present.

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