Peppermint Candy Cane Battenberg Recipes

PEPPERMINT CANDY CANE BATTENBERG

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with a little butter and line the base with baking parchment. To make the white (un-dyed) sponge, put 175g of the butter, 175g of the sugar, 175g of the flour, 3 eggs, the vanilla extract and a pinch of salt in a big mixing bowl. Beat with an electric whisk until smooth and not streaky.
• Spoon into the tin and spread right into the corners. Bake for 25-30 mins - when you poke a skewer into the middle it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling. Wash the tin so it's ready to use again.
• Now make the red sponge. Grease and line the tin as in step 1. Mix the same ingredients in a big bowl, but use the peppermint extract instead of the vanilla. When the mixture is smooth and not streaky, squeeze in a little red food colouring and whisk in, adding more until you get a strong red colour.
• Repeat step 2. Once cooked, cool the red sponge in the tin for 10 mins before placing on a wire rack to finish cooling.
• To make the buttercream, beat all the ingredients and a pinch of salt with an electric whisk until completely smooth.
• Knead 1 tsp of the peppermint extract into each of the fondant icings, keeping them separate.
• Using a long knife (adults might want to help) or a ruler, cut off the crusts of each sponge (sides only, not the top and bottom). Now cut each sponge into 4 long fingers.
• Use a sieve to dust a clean work surface with a little icing sugar. Roll out one block of your peppermint icing to a big rectangle - it needs to be 22cm wide and 45cm long. Turn the icing so one of the short sides is nearest to you.
• Brush the top of a white and red sponge finger with a thin layer of buttercream. Using the buttercream as a glue, stick the white sponge finger along the edge of the icing nearest to you. Now trim the icing along the near edge of the sponge so it's neat. Brush some buttercream on top of the white sponge and on the side furthest away from you. Stick the red sponge finger next to this far side of the white finger, so there is no gap between the two. Brush the top of the red sponge with more buttercream.
• Sit a second red sponge finger on top of the white sponge you've already stuck to the icing. Now stick another white sponge on top of your first red one - again spreading buttercream in between the second layer of sponges to stick. Brush buttercream over any cake you can still see. Now roll over your cake, as if you're wrapping a present in paper, to surround it in the icing. When the sponge is covered, you should have an edge where the two icing ends meet - trim off any extra icing.
• Use a knife to trim the ends to make it neat. Put one candy cane in a plastic sandwich bag and use a rolling pin to break it into little bits on a chopping board. Sprinkle over your cake to decorate.
• To make your second cake, repeat the recipe from step 8. Will keep in an airtight container for two days.

EASY PEPPERMINT CANDY CANES

Steps:

• Blend together corn syrup, sugar, water, and cream of tartar.
• Stir, dissolving the sugar.
• Without stirring, cook until the hard ball stage (265°F).
• Remove from burner; add peppermint oil, blend well.
• Divide into 2 porions.
• In one half, add red coloring.
• Pour over greased platters.
• Let cool.
• When cool enough to touch, pull each apart seperatly.
• Form into ropes and twist red with white candy mixtures.
• Cut into desired lengths and shapes.

PEPPERMINT CANDY CANES

Steps:

• Mix a few drops of peppermint into the white, red and green icing. Divide the white icing in 2 and wrap half in cling film along with the green icing.
• Roll the remaining half of white icing into a long, thin sausage shape, then do the same with the red icing. Lay the 2 sausages next to each other, and twist together. Gently roll the twisted length with the palm of your hand until the 2 sausages are joined and smooth. Slice into 12cm lengths, then bend the end of each one to make a hook. Line a baking sheet with baking parchment, then spread out the candy canes. Repeat with the remaining white icing and green icing, then leave the canes to dry out for at least 24 hrs before packaging.

HOMEMADE PEPPERMINT CANDY CANES

Steps:

• Combine the sugar, water, syrup and cream of tartar in a sauce pan and heat till the sugar has dissolved.
• Divide mixture into 2 saucepans, bring to a boil (do not stir the mixtures in both pots) until the candy thermometer reads 280 degrees F.
• Add 1/2 teaspoon peppermint into each pot and add the red food coloring into one pot, leaving the other pot plain.
• Oil an enamel or marble surface or slab.
• Place mixture from one pot and stretch it like taffy, pulling and forming the mixture into a rope.
• Set aside and continue with other pot doing the same thing.
• Take both red and white ropes and twist them around each other again and again.
• Cut into desired sizes and form into candy cane shapes.
• Oil the surface lightly again and place candy canes and allow them to harden.
• Have fun making these!

PEPPERMINT BRITTLE

Steps:

• Line a large jellyroll pan with heavy-duty foil.
• Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
• Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.