Peppermint Angel Cake Recipes

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PEPPERMINT MARBLE ANGEL FOOD CAKE



PEPPERMINT MARBLE ANGEL FOOD CAKE image

I AM STILL GOING THRU MY OLE RECIPES...SO MANY I HAD FORGOTTEN ABOUT! HOPE THEY ARE "NEW" TO A FEW YOUNGER BAKERS...AND BRING MEMORIES TO THE OLDER ONES. THIS PICTURE AND RECIPE IS FROM A DUNCAN HINES ADVERTISEMENT. IT WILL MAKE A DELICIOUS HOLIDAY CAKE, PRESENTATION. NANCY...11/29/12

Provided by Nancy J. Patrykus

Categories     Other Snacks

Number Of Ingredients 8

1 box duncan hines angel food cake mix
1 tsp peppermint extract
5-6 drops red food coloring
1 c confectioners sugar...start of glaze for baked cake.
2 Tbsp milk
1/4 tsp peppermint extract
2-3 drops redfood coloring
1 peppermint stick candy

Steps:

  • 1. Pre-heat oven to 375F. For cake,prepare batter following package directions. Stir in peppermint extract. Divide batter in two, one with red food coloring, to a shade of pink. Spoon batter into ungreased 10 inch tube pan, alternating colors to produce a marble effect. Bake and cool cake following package directions. Brush loose crust crumbs from cake with a paper towel.
  • 2. For glaze, combine sugar, milk, peppermint extract and red food coloring in a small bowl. Stir until smooth. Drizzle over cake. Sprinkle with crushed peppermint candy if desired.

PEPPERMINT ANGEL CAKE



Peppermint Angel Cake image

You will buy an angelfood cake and tear it into pieces or keep it whole. The top half of each step is for when you tear the angelfood cake into individual pieces. The paragraph right below the top step is there if you intend to keep the cake whole. If one step applies to both ways of making the cake, you will only see that step.

Provided by Suzanne Larsen

Categories     Cakes

Time 30m

Number Of Ingredients 5

4-8 large candy canes, crushed
1 angelfood cake
2-4 c chilled whipping cream
1/4-1/2 c sugar
pam

Steps:

  • 1. Note: 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).
  • 2. Reserve 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.
  • 3. Beat 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.
  • 4. Fold the remaining candy canes into the whipped cream.
  • 5. Tear the angelfood cake into one-inch pieces. Keep the angelfood cake whole and place on a serving dish.
  • 6. Mix the cake pieces and the whipped cream together. Frost the whole cake with the whipped cream/candy cane mixture.
  • 7. Lightly PAM a 13x9-inch pan. Skip this step.
  • 8. Lightly press the torn cake into the pan. Skip this step.
  • 9. Sprinkle 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.
  • 10. Freeze until firm. Place in the refrigerator until ready to serve.

CLASSIC PINK PEPPERMINT ANGEL FOOD CAKE



Classic Pink Peppermint Angel Food Cake image

A pretty cake gleaned from Cooking Light magazine(April, 2004)! Great for holidays, dinner parties, and weekend gatherings.

Provided by Sharon123

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup sifted cake flour
1 1/2 cups sugar, divided
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract
1/4 teaspoon red food coloring
1/2 cup crushed hard peppermint candy

Steps:

  • Preheat oven to 325ºF.
  • To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
  • Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
  • Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
  • Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325°F for 55 minutes or until cake springs back when lightly touched.
  • Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
  • Serve and enjoy!

Nutrition Facts : Calories 158.1, Fat 0.1, Sodium 103.7, Carbohydrate 34.4, Fiber 0.2, Sugar 25.4, Protein 4.5

CANDY CANE ANGEL CAKE



Candy Cane Angel Cake image

Betty Crocker® angel food cake mix and peppermint candies come together to make a perfect Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 12

Number Of Ingredients 7

1 box (16 oz) Betty Crocker™ angel food cake mix
1 1/3 cups cold water
1/2 teaspoon red paste food color
1 teaspoon peppermint extract
3/4 cup powdered sugar
1 to 2 tablespoons milk
1/2 cup finely crushed soft peppermint candies

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
  • Pour about 3 cups batter into ungreased 10-inch angel food (tube) cake pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract until blended. Carefully spoon red batter over white batter in pan. Carefully spoon remaining white batter over red batter and swirl with knife.
  • Bake 40 minutes or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely, about 2 hours. Loosen cake by running long metal spatula along edge of pan. Place serving plate upside down on pan. Turn plate and pan over; remove pan.
  • In small bowl, mix powdered sugar and 1 tablespoon milk; stir in enough remaining milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake; top with crushed candies.

Nutrition Facts : Calories 181, Carbohydrate 42 g, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 186 mg

PEPPERMINT BARK TRIFLE



Peppermint Bark Trifle image

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 8

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 tablespoons 2% milk
1 teaspoon peppermint extract
3 cups heavy whipping cream, whipped
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
3 tablespoons crushed peppermint candies
1-1/2 pounds Swirled Peppermint Bark [this needs to link to RMS #264202]

Steps:

  • In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside., Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.

Nutrition Facts : Calories 426 calories, Fat 35g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 279mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 5g protein.

PEPPERMINT ANGEL FOOD CAKE



Peppermint Angel Food Cake image

A delicious marbled angel food cake with a pretty pink icing. A yummy cake for any holiday table or just anytime.

Provided by Sassy in da South

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

12 egg whites
1 cup sifted confectioners' sugar
1 cup sifted cake flour or 1 cup sifted all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup granulated sugar
1/4 teaspoon peppermint extract
6 drops red food coloring
2 egg whites
2/3 cup granulated sugar
2 tablespoons corn syrup
1/4 cup water
1/4 teaspoon peppermint extract
red food coloring

Steps:

  • Preheat oven to 350 degrees.
  • For the Cake: Place the 12 egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
  • Sift confectioners' sugar and flour together 3 times.
  • Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl).
  • Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
  • Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time.
  • Divide batter in half.
  • Fold extract and food coloring into one half.
  • Alternately spoon pink and white batters into an ungreased 10-inch tube pan.
  • Gently cut through batter with a knife, swirling gently.
  • Bake cake on the lowest rack in the preheated 350 degree oven for 40 to 45 minutes or until top springs back when lightly touched.
  • Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool thoroughly.
  • Remove cake from pan.
  • Frost with Pink Peppermint Frosting when cake has cooled thoroughly.
  • Serve at room temperature.
  • Store any leftover cake in refrigerator.
  • For the Pink Peppermint Frosting: Place the 2 egg whites in a bowl.
  • Let stand 30 minutes.
  • In a 2-quart saucepan mix the 2/3 cup granulated sugar, corn syrup, and water. Cook and stir until mixture comes to a boil. Boil gently, without stirring, for 5 minutes.
  • Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl).
  • Slowly add hot syrup to egg whites, pouring in a steady stream, while beating.
  • Continue beating until stiff glossy peaks form (tips stand straight).
  • Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.

Nutrition Facts : Calories 219.2, Fat 0.2, Sodium 64.6, Carbohydrate 49.6, Fiber 0.2, Sugar 38.8, Protein 5.1

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