Candy Cane Cake
* 12 ounces (three sticks) of butter
* 13 ounces (1 cup plus 1/2 cup plus three tablespoons) of sugar
* 2/3 teaspoon of salt
* 5 eggs
* 15 ounces (1 cup plus 3/4 cup plus three tablespoons) of cake flour
* 3 3/4 teaspoons baking powder
* 15 ounces (1 cup plus 3/4 cup plus three tablespoons) of milk
* 1 1/2 teaspoons of vanilla extract
1. If you have a kitchen scale, please use the weight measurements
(avoirdupois) for a more accurate recipe. I have given cups and spoon-type
measurements
that are as close to the avoirdupois equivalent as I could get them.
2. Measure out all the ingredients.
3. Let all the ingredients come to room temperature.
4. Sift together the flour and baking powder.
5. Place the butter in the bowl of your mixer.
6. Using the paddle attachment of your mixer, beat the butter at low speed
until it is smooth and creamy.
7. Add the sugar and mix at medium speed until the mixture is light and
fluffy, about ten minutes.
8. Add the salt.
9. Mix another minute or two.
10. Add the eggs one at a time, letting each fully incorporate before adding
the next.
11. Scrape down the side of the bowl.
12. Add the vanilla extract.
13. Add 1/3 of the dry ingredients.
14. Add 1/3 of the milk.
15. Repeat this until all the ingredients have been added, scraping down the
sides of the bowl occasionally.
16. You will need one 9x2 (or 10x2) inch round cake pan.
17. Spray the pan with non-stick spray.
18. Line the bottom with a round of parchment paper.
19. Pour enough batter in the pan to fill it about half way.
20. Using a 9x13 pan, do the same thing.
21. Tap the pan on your counter three or four times to clear out any large
bubbles.
22. Bake in a preheated 350 degree Fahrenheit oven.
23. Bake for 35 minutes. Test with a toothpick. If the toothpick comes out
clean, the cake is done.
24. Let the cakes cool.
25. Remove from the pan and let cool for an hour or two.
26. Slice the round cake in half.
27. Slice the rectangle cake in half lengthwise.
28. Frost the top of one half of each cake.
29. Place the unfrosted half of round cake on top of the frosted half of the
round cake.
30. Place the unfrosted half of the rectangle cake on top of the frosted half.
31. Place the flat side of the round half-cake flush to the short side of the
rectangle cake so that the two cakes together look like a lop-sided mushroom.
32. If you have a 4-inch round cutter, use this to cut a semi-circle out of
the center of the round part of the cake so the cake now looks like a candy
cane.
33. If you do not have a round cutter, just use a pairing knife and cut out a
half circle to give the cake a candy cane shape.
34. Using your bread knife, round off the edges of the cake to give it a
candy cane shape.
35. Now it's time to prepare to frost.
36. First, coat your cake with a thin layer of white frosting. This is your
crumb coat. It doesn't need to be perfect; in fact it's just there to be
a base for your final frosting.
37. Then frost your cake as smoothly as possible with white frosting.
38. I have found that it helps if you cut two-inch wide strips of paper that
are about six inches long.
39. You will need about six of these paper strips.
40. Lay the strips across the cake at about a 45-degree angle.
41. Space them about two inches apart.
42. These are your frosting guides.
43. Frost between the guides with red frosting.
44. Remove the paper guides and marvel at your candy cane cake.
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