Cool Candy Cane Cakes
Everyone will love these mini cakes that are as good to look at as they are to eat! Designed by Duff Goldman®
- 1 Duff Anodized Aluminum Cake Pan, 6" Round
- 1 Duff White Buttercream Icing, 3.5 lb. tub
- 1 Duff Nonstick Pan, 12 Mini Cake
- Serrated Knife
- Rolling Pin
- Craft Paint Brush and Small Dish of Water
- Stainless Steel Pastry or Pizza Cutter
- Ribbon or Decorative Foil
- 2 Large Candy Canes
- 1 Circle Cake Board, 8" or 10"
- Miniature Candy Canes, 2 per Mini Cake
- 24 Crushed Miniature Candy Canes
Follow Duff Cake Mix instructions to make cake batter using one of the boxes of cake mix. Divide batter into two 6" round pans. Bake per packaging instructions. Let cool.
Cut off the tops of cakes with a serrated knife to level for stacking. Remove cakes from pans and invert them so they are upside down.
Stack the inverted cakes on the cake board. Spread a layer of icing between the layers to “glue” them together. Now you’re ready to crumb coat the cake.
Before rolling out your fondant, you’ll want to sprinkle cornstarch on your work surface. This will prevent the fondant from sticking.
Roll out enough white fondant to cover the cake, about ¼" thick. Smooth, and remove excess fondant with a pastry or pizza cutter.
Roll out red fondant and cut 6” strips with a pastry or pizza cutter.
Lightly brush the strips with water and adhere to the cake to create stripes. Tip: Only use a small amount of water to prevent the red pigment from bleeding onto the white fondant.
Design a border around the top and bottom of the cake using the icing pouch. While the border is still moist, sprinkle with crushed peppermint candies.
Create an icing dome at the top of the cake. Sprinkle with crushed peppermint candies and insert two candy canes into the dome before it dries completely.
Make cake batter using the remaining box of cake mix. Bake using a Duff Mini Cake Pan, per packaging instructions. Remove mini cakes from pan and let cool.
Cut off the tops of the mini cakes and invert them.
Crumb coat the cakes, just like the 6" cake.
Roll out thin layers of red, green and white fondant, about ¼" thick. Cover the mini cakes with the fondant, smooth, and trim off any excess.
Roll out red fondant and cut strips with a pastry or pizza cutter. The strips should be equal to the height of your mini cakes.
Use the icing pouch to create domes of icing on the tops of the mini cakes.
Sprinkle crushed peppermint candies on the icing. Insert miniature candy canes into the centers of the cakes