Comments on: Chocolate Candy Cane Cake

By: Anonymous

Anonymous — Wed, 28 Dec 2011 16:25:00 +0000

Sure, it will be fine without. You could also use a bit of instant coffee powder instead. It functions as a flavor enhancer for the chocolate in this recipe, so it isn’t crucial if you need to omit it.

By: Jessica

Jessica — Wed, 28 Dec 2011 14:17:00 +0000

I really want to make this for a Christmas dinner Friday night, but I don’t have espresso powder and won’t have time to get to a store that sells it before then. Do you think this cake will still taste good without it? I definitely need to buy some – that and vanilla beans – both seem like common ingredients that I don’t ever have!

By: Annie

Annie — Mon, 19 Sep 2011 10:07:09 +0000

I wouldn’t say there is an easy way, just patience and time :)

By: Sara Lee

Sara Lee — Mon, 19 Sep 2011 01:56:31 +0000

What is the easiest way to get the peppermint crumbles on the frosting so smoothly. I tend to end up making a giant mess and mine looks very scattered.

By: Melissa

Melissa — Tue, 21 Jun 2011 18:33:37 +0000

I need a white chocolate frosting to go with lemon cupcakes that someone asked me to make for them. Would you recommend this one (obviously without the peppermint) and maybe some lemon zest?

By: Michelle Bolooki

Michelle Bolooki — Tue, 28 Dec 2010 05:28:26 +0000

I made this cake my family’s huge Christmas Eve party and it was a big hit! Everyone absolutely loved it and it was devoured at the end of the night. I have even been told that I have to make it every year from now on as a tradition.

I had absolutely no issues with cutting it either. I added the crushed peppermints to the outside the night before (knowing that it may make it difficult to cut the day of) and it was perfect! I kept the cake refrigerated up until about 20 minutes until serving, so maybe because it was still cool had something to do with it? Either way, it was not an issue whatsoever. I used a good knife and a glass of warm water as well.

Some other notes: I made three tiers and 50% more batter was the perfect amount as you suggested, Annie! However, I’m not the best at frosting cakes, so next time I will make 50% more frosting too. My frosting was a bit scarce and I used every last bit.

Make sure that the white chocolate is totally cool!! I thought it was cool enough and it ended up curdling my first batch of frosting :(. That was totally my fault, but thought I would share so people are extra careful.

Make this cake! It’s delicious. Thanks for sharing, Annie!!

By: Jen T.

Jen T. — Fri, 15 Jan 2010 22:31:40 +0000

This is so pretty! My mom would love it, she thinks that peppermint ice cream is basically the greatest thing ever invented. And I had to laugh when I read about throwing the peppermint at the sides- over the summer my brother and a couple friends came into town for his friend’s birthday, so of course there had to be cake, and I ended up doing the same thing with sprinkles on the side of the cake. I was finding sprinkles for about two weeks afterwards, all around my kitchen and dining room! Lovely job, anyway!

By: jenniebites

jenniebites — Fri, 08 Jan 2010 12:50:29 +0000

OK, I will go all-in next time, thanks!

By: Annie

Annie — Wed, 06 Jan 2010 23:45:21 +0000

Yes, it obviously worked wonderfully given my raving post about it. I had about 20ish people eating it, so I wasn’t that bothered by the butter. It’s not like I ate the whole thing myself, or eat it every day.

By: jenniebites

jenniebites — Wed, 06 Jan 2010 23:25:11 +0000

OK Annie, I made this cake for New Year’s Eve, but I have to say I chickened out and used a different white chocolate buttercream. Does this one really work out with 4 sticks of butter in the icing?