SUPPLIES & TOOLS:
- Ingredients:
- Chocolate cake recipe (https://www.wilton.com/chocolate-cake/WLRECIP-358.html)
- Peppermint buttercream frosting recipe (https://www.wilton.com/peppermint-buttercream-frosting-recipe/WLRECIP-8824.html) (2 recipes needed)
- Peppermint crunch candies
- Red icing pouch
- Bright white Candy Melts candy
- Store-bought chocolate sandwich cookies
- 6"x 2" Round pan
- Cooling grid
- 13" Angled spatula
- Disposable decorating bags
- Cake icing tip 789
- Icing smoother
- Pencil
- Ruler
- Parchment paper
- Cookie pan
- Cake board
- Star decorating tip 1M
- Scissors
DIRECTIONS:
- Bake cake. Prepare chocolate cake recipe following recipe instructions. Bake and cool three cake layers.
- Prepare buttercream. Prepare two batches of peppermint buttercream following recipe instructions.
- Level, fill and stack cake layers with peppermint buttercream for a 6" high cake. Lightly crumb coat cake; chill until set, about 20 minutes._x000B_
- Reserve remaining buttercream.
- Prepare parchment strips. Using ruler and pencil, make strips with parchment paper, 8 measuring 1 1/2" wide and 8 measuring 3/4" wide._x000B_
- Decorate sides of cake. Ice cake smooth using reserved peppermint buttercream. Carefully apply the parchment strips to the cake, alternating the different sizes (1 1/2" strip, 3/4" strip, 1 1/2" strip, etc.).
- Once all the strips have been attached, carefully remove the 1 1/2" strips.
- Place cake on cookie pan to catch any falling pieces. Using your hand, lightly press the peppermint crunch candies onto all the open spaces. _x000B_
- Remove 3/4" strips. Using Red icing pouch with round tip, pipe candy cane lines on all the open white sections.
- Decorate cookies. Melt 4oz Bright White candy according to package directions. Dip chocolate sandwich cookies 1/2 way into melted candy. Place on parchment paper-covered cake board. Sprinkle peppermint crunch candies on each dipped cookie. Repeat for a total of 6 cookies. Let chill until set, about 5 minutes.
- Decorate top of cake. Prepare decorating bag with tip 1M and remaining peppermint buttercream. Pipe 6 swirls, evenly spaced, around top of cake. _x000B_
- Place cookies, with undipped cookie facing out, in between each swirl.
- Sprinkle remaining peppermint crunch candies on top of swirls.