Dessert cake

11/28/2025

11/27/2025

Santa door christmas cake

🎄 Ingredients

For the Cake (Spice Cake Option)

2 ½ cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

½ tsp salt

1 cup unsalted butter, softened

1 ½ cups brown sugar

3 large eggs

1 cup buttermilk

2 tsp vanilla extract

(Optional: Add 1 cup chopped dried fruits for a more festive feel.)

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For the Buttercream

1 ½ cups unsalted butter, softened

4–5 cups powdered sugar

1 tsp vanilla

2–3 tbsp milk

Food coloring:

Red (for the door)

Green (for the wreath)

Brown or black (for door outlines)

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Decorations

Fondant or colored buttercream

Mini candy canes

Edible gold pearls (for doorknob)

Piping bag + small round and star tips

Shredded coconut or white sprinkles (snow)

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🎂 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and line a rectangle cake pan (9x13 works well).

3. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.

4. Cream butter and brown sugar until fluffy.

5. Add eggs one at a time, then mix in vanilla.

6. Alternate adding dry ingredients and buttermilk.

7. Fold in dried fruit if using.

8. Pour into the pan and bake 30–35 minutes (or until a toothpick comes out clean).

9. Cool completely.

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🎨 Decorating the Santa Door

2. Prepare the Buttercream

1. Beat butter until pale and fluffy.

2. Slowly add powdered sugar.

3. Mix in vanilla and milk until smooth.

4. Divide into three bowls:

Tint red for the door

Tint green for the wreath

Tint brown or black for outlines

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3. Shape the Door

1. Trim the cooled cake’s top for a flat surface.

2. Cut the cake into a tall rectangle to resemble a door (optional: create a rounded top).

3. Frost the entire cake with red buttercream.

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4. Add Door Details

Use brown/black buttercream or fondant strips to create door panels.

Add a small fondant ball or gold pearl for the door handle.

Use white frosting or coconut on top for snow.

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5. Make the Wreath

1. Pipe a small circle using green buttercream with a star tip.

2. Add red dots (tiny candies or red buttercream) as ornaments.

3. Place it near the top center of the door.

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6. Add Finishing Touches

Pipe icicles around edges.

Add candy canes on each side of the door.

Dust lightly with powdered sugar “snow.”

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🎁 Tips

You can make this cake days ahead and refrigerate.

Use fondant if you want sharper, cleaner door panel lines.

A chocolate cake also works beautifully with the red color contrast.

11/27/2025

Golden Star Christmas Cake

Ingredients

For the Cake

1 cup (225 g) unsalted butter, softened

1 cup (200 g) light brown sugar

3 large eggs, room temperature

1 ½ cups (190 g) all-purpose flour

1 tsp baking powder

½ tsp salt

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ cup (120 ml) orange juice

1 tbsp orange zest

1 cup golden raisins

¾ cup chopped dried apricots

½ cup chopped dried pineapple

½ cup sultanas

½ cup chopped nuts (almonds, pecans, or walnuts)

3 tbsp honey or golden syrup

For Decorating

Powdered sugar (for dusting)

Edible golden stars or gold sprinkles

Optional: simple glaze made of

1 cup powdered sugar

2–3 tbsp milk

½ tsp vanilla extract

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Instructions

1. Prepare the Fruit

1. Combine golden raisins, apricots, pineapple, and sultanas in a bowl.

2. Pour in the orange juice and microwave for 1 minute, OR soak for 30 minutes to soften.

3. Stir in honey or golden syrup and orange zest. Set aside.

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2. Make the Cake Batter

1. Preheat oven to 325°F (160°C). Grease and line an 8-inch round cake pan.

2. In a large bowl, cream butter and light brown sugar until fluffy.

3. Add eggs one at a time, mixing well after each addition.

4. Stir in the vanilla.

5. In a separate bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, and ginger.

6. Fold the dry ingredients into the wet mixture until just combined.

7. Add the soaked fruit mixture and nuts; gently fold together.

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3. Bake

1. Transfer batter into the lined cake pan and smooth the top.

2. Bake for 65–80 minutes, or until a skewer inserted into the center comes out clean.

3. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

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4. Decorate

Option A: Simple & Elegant

Dust the cooled cake with powdered sugar.

Arrange edible gold stars on top.

Option B: Glazed Golden Star Cake

1. Whisk powdered sugar, milk, and vanilla into a smooth glaze.

2. Pour over the cooled cake.

3. Top with golden sprinkles and edible stars.

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⭐ Serving Tips

Best if made 1–2 days ahead (flavor deepens as it rests).

Store in an airtight container for up to a week.

Warm slices pair beautifully with custard or spiced tea.

11/27/2025

All red Christmas cake

🎄 Ingredients

For the Red Cake

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 Tbsp unsweetened cocoa powder (optional for deeper red velvet flavor)

1 cup buttermilk, room temperature

1 cup vegetable oil

2 large eggs, room temperature

1 cup sour cream

1 Tbsp pure vanilla extract

2–3 Tbsp red food coloring (gel recommended for a deep red)

For the Red Buttercream Frosting

1 ½ cups unsalted butter, softened

5 cups powdered sugar

1 Tbsp vanilla extract

2–4 Tbsp heavy cream or milk

Red gel food coloring (add until intensely red)

Pinch of salt

Optional Red Decorations

Red sanding sugar

Red sprinkles

Red berries (cranberries, raspberries)

Red fondant stars or ornaments

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🎅 Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a large bowl, whisk together:

flour, sugar, baking soda, baking powder, salt, cocoa.

3. In another bowl, mix:

buttermilk, oil, eggs, sour cream, vanilla, and red food coloring.

4. Pour wet ingredients into dry ingredients; mix until smooth.

5. Divide batter evenly between pans.

6. Bake for 28–33 minutes, or until a toothpick comes out clean.

7. Let cakes cool completely.

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2. Make the Red Buttercream

1. Beat softened butter for 3 minutes until fluffy.

2. Add powdered sugar one cup at a time.

3. Add vanilla, salt, and cream to desired consistency.

4. Add red gel coloring until frosting is deep red (it darkens after sitting).

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3. Assemble the All-Red Cake

1. Level cakes if needed.

2. Add a layer of red frosting between cake layers.

3. Coat the entire cake with a thin crumb coat; chill 15 minutes.

4. Apply the final thick coat of red buttercream.

5. Decorate with red sprinkles, berries, or fondant shapes.

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⭐ Tips for a Perfectly Red Cake

Use gel food coloring, not liquid. It gives richer pigment without thinning the batter.

Let the frosting rest for 20 minutes; the red becomes deeper.

Add 1 tsp vinegar to the batter if you want a true red velvet tang (optional).

Refrigerate for cleaner slices.

11/27/2025

Christmas cake, a great gift.

🎄 Ingredients

For the Cake (Gift Box Base)

(Makes one 9-inch/23 cm square cake – deep and sturdy for carving)

350 g unsalted butter, softened

350 g dark brown sugar

6 large eggs, room temperature

350 g plain flour

2 tsp baking powder

2 tsp ground cinnamon

1½ tsp mixed spice

½ tsp nutmeg

1 tsp vanilla extract

150 g glacé cherries, halved

200 g sultanas

200 g raisins

150 g currants

100 g chopped dried apricots

1 orange, zest + juice

3 tbsp brandy or orange juice

100 g chopped pecans or walnuts (optional)

For Filling & Crumb Coat

300 g buttercream (vanilla or brandy buttercream)
OR

250 g apricot jam, warmed & sieved

For Decoration (Gift-Box Look)

1 kg fondant icing (colour of your “wrapping paper”)

250 g contrasting fondant for bows/ribbons

Cornstarch for rolling

Edible gold or silver lustre dust (optional)

Royal icing for sticking decorations (optional)

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🎁 Method

1. Prepare Fruit (Optional but Best Flavor)

1. Place raisins, sultanas, currants, cherries, and apricots in a bowl.

2. Add orange juice, zest, and brandy.

3. Cover and soak overnight (or microwave 1 minute to speed up).

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2. Make the Cake

A. Prepare the pan

Grease and line a deep 9-inch square tin with parchment on all sides.

B. Mix the batter

1. Beat butter and sugar together until light and fluffy.

2. Add eggs one at a time.

3. Sift in flour, baking powder, and spices.

4. Fold in soaked fruit and nuts.

5. Pour into tin and level the top.

C. Bake

150°C / 300°F (140°C fan)

Bake 2 to 2½ hours, until a skewer comes out clean.

Cool fully in the tin.

> Tip: For a richer cake, bake up to 1 week ahead and keep wrapped in foil.

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🎁 3. Shape the Cake into a Gift Box

1. Place the cooled cake on a board.

2. Trim the top so it's perfectly flat and square.

3. Lightly round the edges if you want a softer “wrapped gift” look.

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🎁 4. Add Filling & Crumb Coat

Option A: Buttercream

Spread a thin layer over the entire cake to trap crumbs.

Option B: Apricot jam

Warm slightly and brush all over to help the fondant stick.

Let the crumb coat set for 15–20 minutes.

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🎁 5. Cover with Fondant (Wrapping Paper Layer)

1. Knead 1 kg fondant until soft.

2. Roll out into a large square about 5 mm thick.

3. Drape over the cake carefully.

4. Smooth the top first, then the sides.

5. Trim excess at the base.

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🎁 6. Make the Ribbon and Bow

Ribbon

1. Colour 250 g fondant (or use coloured fondant).

2. Roll into long strips about 2 cm wide.

3. Lay one strip across the cake from left to right, the other front to back.

Bow

1. Cut two long strips for bow loops.

2. Fold into loops and pinch the ends.

3. Let them dry for 10 minutes for firmness.

4. Place loops on top where the ribbons cross.

5. Add extra tails or curls.

Optional Decoration Ideas

Dust bow edges with gold/silver lustre dust

Add gift tag made of fondant

Press a patterned rolling pin for “wrapping paper texture”

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🎁 7. Final Touches

Attach decorations with a dab of buttercream or royal icing.

Allow the cake to rest for a few hours so fondant firms up.

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🎄 Storage

Keeps 3–5 days at room temperature (fondant-covered).

Fruit cake version keeps 2+ weeks wrapped well.

11/27/2025

A tall tree Christmas cake.

⭐ Overview

Type: Classic Christmas fruit cake with brandy (optional)

Size: 8-inch (20 cm) round or square cake

Difficulty: Medium

Time:

Prep: 30 min

Baking: 2.5–3 hrs

Cooling & decorating: several hours (or overnight)

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🧺 Ingredients

For the Fruit Mixture (prepare the night before if possible)

350 g raisins

250 g sultanas

150 g currants

100 g candied mixed peel

150 g glace cherries (halved)

125 ml brandy, rum, or orange juice

Zest of 1 orange

Zest of 1 lemon

For the Cake Batter

250 g unsalted butter (room temp)

220 g brown sugar

4 large eggs

1 tsp vanilla extract

1 tbsp molasses or dark treacle

275 g all-purpose flour

1 tsp baking powder

1 tsp mixed spice

1 tsp ground cinnamon

½ tsp nutmeg

½ tsp salt

75 g ground almonds (optional but recommended)

For Brushing (optional)

Extra brandy/rum (2–3 tbsp total)

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🍰 Instructions

1. Prepare the Fruit

1. Combine all dried fruit, peel, cherries, and zests in a bowl.

2. Pour over brandy or juice, mix, cover, and let sit for at least 2 hours, preferably overnight.

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2. Prepare the Cake

1. Preheat oven to 140°C / 285°F (low and slow).

2. Line an 8-inch cake tin with baking paper, including tall sides to prevent burning.

3. In a bowl, cream butter and brown sugar until fluffy.

4. Add eggs one at a time, mixing well. Add vanilla and molasses.

5. In another bowl, whisk flour, baking powder, spices, salt, and ground almonds.

6. Add dry ingredients to wet ingredients and mix gently.

7. Fold in the soaked fruit mixture with a spatula.

8. Pour batter into prepared tin and smooth the top.

9. Bake for 2.5 to 3 hours, checking after 2 hours.

10. When the top is firm and a skewer comes out mostly clean, it’s done.

11. Cool completely in the tin.

12. Brush with a little brandy (optional) for extra moistness and flavor.

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❄️ Icing & Decoration

You can decorate using:

Option A: Fondant Icing + Fondant Tall Christmas Tree

Option B: Buttercream Frosting + Piped Tall Christmas Tree

Option C: Modeling Chocolate Tree (most stable)

Below is the most popular option.

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🌲 Tall Christmas Tree (Buttercream Version)

Buttercream Ingredients

250 g unsalted butter

350 g icing (powdered) sugar

1 tsp vanilla

Green gel food coloring

Optional: edible glitter, white sugar pearls, mini sprinkles

Instructions

1. Beat butter for 3 minutes until pale and smooth.

2. Add powdered sugar gradually and beat until fluffy.

3. Mix in vanilla and green coloring.

4. Fit a piping bag with a star tip (Wilton 1M or 2D).

5. Pipe a tall cone-shaped mound on top of the cake:

Start with a wide base.

Pipe swirls upward in a spiral, building height.

Continue until you have a tall tree shape.

6. Decorate with “ornaments”:

Sugar pearls

Sprinkles

Edible glitter

7. Dust with powdered sugar for a snow effect.

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🎄 Final Assembly

1. Place the fully cooled cake on a serving board.

2. Cover top or entire cake with a thin layer of buttercream or fondant (optional).

3. Pipe or place the tall Christmas tree in the center.

4. Add extra decorations around the base:

Mini fondant presents

Snowflakes

Crushed peppermint “snow”

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🍽️ Storage

Keeps 1 month tightly wrapped.

Improves in flavor after a few days.

Store in a cool, dry place (not the fridge).

11/27/2025

A huge, prominent flower cake.

🧁 PART 1 — CAKE LAYERS

Ingredients (for 4 tall 8-inch layers)

(Yields one extra-high cake like the image)

5 cups (625g) all-purpose flour

3 cups (600g) granulated sugar

1 tbsp + 1 tsp baking powder

1 tsp baking soda

1½ tsp salt

2 cups (450g) unsalted butter, softened

8 large eggs, room temperature

2¾ cups (660ml) buttermilk, room temperature

1½ tbsp vanilla extract

Optional: For Chocolate Cake

Replace 1½ cups of flour with 1½ cups cocoa powder.

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🧁 PART 2 — FLUFFY VANILLA BUTTERCREAM

Ingredients (enough to frost the cake + pipe many large flowers)

3 cups (680g) unsalted butter, softened

12 cups (1440g) powdered sugar

10–12 tbsp heavy cream

2 tbsp vanilla extract

Pinch of salt

Food color gels: pink, red, purple, yellow, green, ivory

(Gel color is essential for vibrant flowers.)

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🧁 PART 3 — BAKING INSTRUCTIONS

1. Preheat

Set oven to 350°F (175°C).
Grease and line four 8-inch pans.

2. Mix Dry Ingredients

In a large bowl whisk together:

flour

baking powder

baking soda

salt

3. Cream Butter + Sugar

Beat butter and sugar for 3–4 minutes until pale and fluffy.

4. Add Eggs

Add eggs one at a time, mixing well.

5. Add Vanilla

6. Alternate Wet + Dry

Add ⅓ dry mix → ½ buttermilk → ⅓ dry → remaining buttermilk → remaining dry mix.

7. Bake

Divide batter across pans.
Bake 25–30 minutes or until a toothpick comes out clean.

8. Cool Completely

Chill layers for easier stacking.

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🧁 PART 4 — MAKE THE BUTTERCREAM

1. Beat butter for 3 minutes.

2. Gradually add powdered sugar.

3. Add cream 1 tbsp at a time until smooth and pipeable.

4. Mix in vanilla + pinch of salt.

5. Divide into bowls and color each batch as needed for flowers.

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🧁 PART 5 — ASSEMBLING THE CAKE

1. Level the Cake Layers

Trim domes so the cake stacks evenly.

2. Stack

Place first layer → spread buttercream (½ cup).
Repeat for all four layers.

3. Crumb Coat

Apply a thin frosting layer to seal crumbs.
Chill 20 minutes.

4. Final Coat

Frost smoothly using a cake scraper.
Chill 10 minutes before adding flowers.

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🧁 PART 6 — HOW TO PIPE RAISED BUTTERCREAM FLOWERS

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🌹 Large Roses

Tip: Wilton 104 or 127
How:

1. Pipe a cone center on a flower nail.

2. Wrap overlapping petals around the cone.

3. Build height for a raised look.

4. Chill flowers before transferring to cake.

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🌸 Peonies (Fluffy & Large)

Tips: 104 + 352
How:

1. Pipe rounded ruffled petals in layers.

2. Keep outer petals wide for volume.

3. Add yellow dots inside for stamens.

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🌼 Dahlias / Chrysanthemums

Tip: 81 or 79
How:

1. Pipe small pointed petals in rings.

2. Build upward layers for a dome effect.

3. Use deep purple or fuchsia for contrast.

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🌿 Leaves

Tip: 352 leaf tip
Pipe leaves under each flower to support the arrangement and add realism.

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🧁 PART 7 — DECORATING THE CAKE

Top Arrangement

Place the largest flowers in the center.
Surround with medium flowers + leaves.

Sides of Cake

Add a few small roses or buds for balance.

Chill

Refrigerate for 20–30 minutes to set all decorations.

11/27/2025

A Christmas cake with a silver theme.

✨ Cake Options (Choose One)

Option A: Traditional Spiced Christmas Fruit Cake

Ingredients

250g unsalted butter, softened

200g dark brown sugar

4 large eggs

250g all-purpose flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp mixed spice or pumpkin spice

½ tsp nutmeg

400g mixed dried fruit (raisins, currants, sultanas, chopped apricots, cherries)

Zest of 1 orange + zest of 1 lemon

3 tbsp brandy or orange juice

Method

1. Soak the fruit: Combine dried fruit, citrus zest, and brandy; soak 2–24 hours.

2. Cream butter & sugar until fluffy.

3. Add eggs one at a time.

4. Add flour, baking powder, and spices.

5. Fold in soaked fruit.

6. Pour into a lined 8-inch tin.

7. Bake at 150°C / 300°F for about 2 hours or until firm.

8. Cool completely. If desired, brush with brandy and store wrapped for up to a week before decorating.

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Option B: Vanilla Almond Celebration Cake

Ingredients

200g unsalted butter

200g sugar

4 eggs

200g self-raising flour

1 tsp almond extract

120ml milk

Method

1. Cream butter and sugar.

2. Add eggs one at a time.

3. Add almond extract, flour, and milk.

4. Bake in two 8-inch tins at 170°C / 340°F for 25–30 minutes.

5. Cool completely before frosting.

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❄️ Silver Themed Decoration

What You Need

White fondant

Silver edible dust or silver luster spray

Edible silver leaf (optional but beautiful!)

Royal icing or buttercream (white)

Snowflake cutters (optional)

Silver dragees or pearls

Piping bag

Assembly

1. Cover the Cake:

Smooth a layer of buttercream or apricot glaze.

Roll out white fondant and cover cake.

2. Create Silver Effect:

Lightly brush edible silver dust over the fondant OR

Use silver luster spray for a metallic sheen.

3. Add Decorations:

Apply edible silver leaf in torn patches for a luxe effect.

Cut fondant snowflakes, dust them with silver, and attach using water.

Add silver dragees around the base or in patterns.

4. Finishing Touch:

Pipe white royal icing snow accents (swirls, stars, dots).

Add a shimmering silver ribbon around the base.

11/27/2025

Christmas cake decorated with candy canes.

📝 Ingredients

For the Cake

2 ½ cups (300 g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (225 g) unsalted butter, softened

1 ¾ cups (350 g) granulated sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 tsp peppermint extract (optional but festive!)

1 cup (240 ml) whole milk

For the Frosting

1 cup (225 g) unsalted butter, softened

4 cups (480 g) powdered sugar

2–3 tbsp heavy cream or milk

1 tsp vanilla extract

½ tsp peppermint extract (optional)

Pinch of salt

For Decoration

6–8 candy canes (crushed + some whole for topping)

Optional: red + white sprinkles, edible glitter, mini candy cane pieces

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🎂 Instructions

1. Make the Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In a separate bowl, beat butter and sugar until light and fluffy (2–3 minutes).

4. Add eggs one at a time, mixing after each. Stir in vanilla and peppermint extracts.

5. Add the dry ingredients in 3 parts, alternating with the milk. Mix just until combined.

6. Divide batter evenly into the pans and smooth the tops.

7. Bake 25–30 minutes, or until a toothpick comes out clean.

8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

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2. Make the Frosting

1. Beat butter until creamy (1–2 minutes).

2. Add powdered sugar gradually.

3. Add vanilla, peppermint extract, salt, and 2 tbsp cream.

4. Beat 2–3 minutes until fluffy. Add more cream if needed for spreading consistency.

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3. Assemble & Decorate

1. Place one cake layer on a stand. Spread a layer of frosting.

2. Sprinkle a handful of crushed candy canes inside the filling.

3. Add the second cake layer.

4. Frost the entire cake.

5. Press crushed candy canes around the sides or on top.

6. Decorate with:

Whole candy canes crossed on top

Mini candy canes around the edge

Red/white sprinkles

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🎁 Tips

Crush candy canes by placing them in a zip bag and tapping with a rolling pin.

Add a few drops of red food coloring to make peppermint-swirl frosting.

Serve the same day or store in the fridge 3–4 days (candy canes may soften slightly over time).