Peppermint Angel Cake
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- large candy canes, crushed
- angelfood cake
- 2-4 c
- chilled whipping cream
- 1/4-1/2 c
1Note: In the Ingredients list, the first set of measurements is for the cake if you are going to tear it into individual pieces. The second set of measurements is if you intend to keep the cake whole (i.e., 4-8 large candy canes, crushed. You will use 4 candy canes if you are going to tear the cake into pieces and 8 candy canes if you are going to keep the cake whole).
2Reserve 1 cup crushed candy canes for the top of the cake.
Reserve 3 cups crushed candy canes for the top and sides of the cake.
3Beat the 2 cups of whipping cream and 1/4 cup sugar in a chilled bowl until you reach stiff peaks.
Beat the 4 cups of whipping cream and the 1/2 cup sugar in a chilled bowl until you reach stiff peaks.
4Fold the remaining candy canes into the whipped cream.
5Tear the angelfood cake into one-inch pieces.
Keep the angelfood cake whole and place on a serving dish.
6Mix the cake pieces and the whipped cream together.
Frost the whole cake with the whipped cream/candy cane mixture.
7Lightly PAM a 13x9-inch pan.
Skip this step.
8Lightly press the torn cake into the pan.
Skip this step.
9Sprinkle the remaining crushed candy canes on top of the cake.
Sprinkle the remaining crushed candy canes on the top and press the rest of the candy canes into the side of the cake.
If you run out of candy canes, crush more and use them as needed.
10Freeze until firm.
Place in the refrigerator until ready to serve.