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Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 12 |
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I made this for gourmet class in college. The assignment was to make something stunning but simple . This was so much fun! I used mini candy canes and red sugar sprinkle for the decoration on white frosting. What a beautiful cake it turned out to be! I'm sure if you didn't want to use peppermints, you could use any kind ofhard candy - spearmints, butterscotch, or cinnamon discs. The candy needs to soak overnight, as reflected in the passive time. Ingredients:
36 peppermint candies |
1 cup sugar |
1 cup milk |
3 cups self-rising flour |
1 teaspoon vanilla |
1/2 cup shortening (i prefer crisco) |
4 egg whites |
Directions:
1. Soak the candies in the milk overnight.
2. When candies are dissolved, preheat the oven to 350 degrees. Prepare 2-9 cake pans.
3. Combine the wet ingredients with the dry, mixing well, but not overbeating.
4. Bake for approximately 45 minutes or a toothpick comes out clean. Cool in pans for 10 minutes, then invert to a wire rack. Cool completely. Frost with vanilla icing and decorate with mini candy canes.
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