Easy Cake Decorating Idea for Christmas: Candy Cane Stripes
I’m going to show you an easy cake decorating idea that will give you a festive and delicious cake. Because let’s face it, very few of us have time for the fuss of decorating a 6 tiered cake for Christmas,
So you know how I was making all that Candy Cane Hot Chocolate to give out as gifts? Well, I went a bit crazy crushing candy canes and had a surplus. Luckily, I was asked to whip up a dessert for a friend’s get-together and I thought of a way to use up all those candy cane crumbs. I used them to put flecked stripes on a basic chocolate cake! The result is an easy way to decorate a cake for Christmas. Easy… and tasty! That peppermint and chocolate combo is just plain delicious. Can’t wait to try this again soon!
Here’s the easy cake decorating idea for candy cane stripes on a cake!
- Make a chocolate cake from a cake mix or from any recipe you’d like. I used a cake mix and baked it in a 9×13 inch cake pan.
- Cut out about 15 strips of index weight (or heavier) paper, 1/2 inch thick. How I did this (I’m sure there are better, easier ways but this is what occurred to me): Use a ruler and measure 1/2 inch from the edge of a piece of paper. Make a mark at the edge. Measure and mark the opposite edge of the paper. Use the ruler to draw a straight line connecting the two marks. Use scissors to cut along the line. Repeat until you have enough strips of paper.
- Put 2 cups of whipping cream into a bowl with 4 tbsps of icing sugar and whip it until soft peaks formed. Refrigerate the whipped cream until you’re ready for it.
- Break up 5 or 6 candy canes into small pieces. Then put some of the pieces into a mortar and pestle and smash until it’s partly dust and partly little pieces. You can also crush the canes by putting them into a ziplock bag and smashing them with a rolling pin but I find that the bits of candy cane are sharp and puncture tiny holes in the bag. I don’t think any plastic gets into the mix but you do end up with candy dust on your counter. Note that I used 3 red and white candy canes and 2 with red, white and green stripes.
- Once the cake has cooled, put the cake onto whatever you plan to serve it on. Dollop the whipped cream onto the top of the cake, pushing some of it right to the sides and slightly over for a pretty snow-hanging-off-the-rooftop effect.
- Lay a strip of paper diagonally across the middle of the cake, so that it goes from one corner to the other. You may need two strips, overlapping at the center of the cake, to get all the way across the cake. Working from that middle strip toward a corner, lay strips of paper on the cake leaving a 1/2 inch gap between strips. Press the strips down lightly so that they stick to the whipped cream. Repeat working from the middle strip towards the other corner.
- Sprinkle the cake with the candy cane crumbs. I like a fine dusting but you can put as much or as little as you’d like.
- Starting at a corner of the cake, gently grasp two ends of a strip of paper and lift it up and off the cake. Discard. If any bits of candy fall off the paper and onto what is supposed to be an undusted white stripe, use a small spoon to remove it or to nudge it over to a dusted area. Remove all the strips of paper in this way until they are all off of the cake.
- If you have any candy cane dust left, sprinkle it around the edge of the cake plate. It looks pretty and when the cake is sliced and served some of it will adhere to the cake and add even more minty goodness.
Refrigerate the cake until serving. It will be fine for 3 hours in the fridge.
Do you have an easy cake decorating tip or idea to share? Leave me a comment with the details!
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