White Chocolate Peppermint Holiday Cake + GIVEAWAY

• Produce

  • 1 Coles silver cachous

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 1 cup Caster sugar
  • 200 g Coles red chocolate melts
  • 1 pinch Salt
  • 4 oz White chocolate

• Dairy

  • 2 sticks 2 tbsp (250g butter

• Desserts

  • 3 Candy canes, small
  • 1 Coles chocolate coated popping candy
  • 1 tsp Peppermint essence

• Other

  • Coles 100's & 1000's
  • 2 X 7inch/18cm made with coles vanilla cake mix, with 1 tsp peppermint added to each

Found on thesugarhit.com

Description

Ingredients

• 2 x 7inch/18cm made with Coles Vanilla Cake Mix, with 1 tsp peppermint added to each
• For the buttercream:
• 4 egg whites
• 1 cup (200g) caster sugar
• 2 sticks +2 tbsp (250g) butter, room temperature
• pinch of salt
• 4 oz (100g) white chocolate, melted and cooled
• 1 tsp peppermint essence
• To decorate:
• 200g Coles Red Chocolate Melts
• Coles 100s & 1000s
• Coles Silver Cachous
• Coles Chocolate Coated Popping Candy
• 3 small candy canes

Directions

• Bake the cakes, however you like, adding 1 tsp peppermint essence to the mixes before you bake the cakes, then leave them to cool completely.
• To make the buttercream, place the egg whites and sugar into a large bowl, and stir them with a whisk, just gently, to combine. Place the bowl over a pan of simmering water - the water should not touch the bowl - and whisk slowly until the mixture reaches 65C/145F. If you dont have a thermometer, you can test by rubbing some of the mixture between your fingers. When you cant feel any sugar granules, and the mixture is hot (not boiling hot, but just hot) to the touch, its ready.
• Remove the mixture from the heat, and place into the bowl of a stand mixer, fitted with the whisk attachment. Whisk the mixture on a medium high speed, until it triples in volume, becomes white and voluminous, and cools down completely - about 7-10 mins.
• When the mixture is cool, begin adding the butter, about 1 tbsp at a time, whisking for 20 seconds or so, between pieces. Keep going until all the butter is in. At some point, the mix may begin to look very liquid and soupy - dont worry, just keep whisking and I promise it will come together in a smooth shiny frosting. Just keep whisking!
• When all the butter is in, and you have a thick cloud of frosting, finally, whisk in the cooled melted chocolate and peppermint essence. If the frosting is a little soft, chill it in the fridge for 15-20 minutes to firm it up.
• To assemble the cake, trim the layers if they are domed, and place one of the layers onto a cake stand. Top with half the buttercream, and spread into an even layer, right to the edge of the cake.
• Top with the second layer, and press down gently, but firmly and evenly, sinking it into the frosting just slightly and making it bulge out the sides. Top with the remaining half of the frosting and again spread into an even layer, right to the edge of the cake, and let it overhang the edge a little bit too.
• Now, take a palette knife and smooth the frosting that is overhanging the layers all over and around the cake creating a very thin, smooth coating all over the cake. Place the palette knife vertically against the edge of the top layer of frosting, and smoothly drag it around the cake, to create a flat wall of frosting. Then, working from the oustide in, smooth out the top of the frosting, to create a flat layer. Once the cake is coated, and everything is at straight and flat as you can get it, place in the fridge to chill for at least half an hour.
• When the cake is completely chilled, melt the red chocolate melts, and leave to cool. Pour over about half the melts, and spread gently to the edge of the cake, allowing it to drip down the sides in a few places - keep adding more until you have the look you want.
• Quickly sprinkle a line of sprinkles (100s & 1000s and cachous) around the edge, then make a pile of popping candy off centre on the cake, and prong in three candy canes.