Candy Cane Peppermint and White Chocolate Swirl Cake

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Candy Cane Peppermint and White Chocolate Swirl Cake


Candy Cane Peppermint White Chocolate Swirl Cake
(adapted from this recipe, icing adapted from this recipe)
For the icing (Note: Prepare the mixture for the icing before you start the cake as it will need time to chill):
340g (1.5 cups) unsalted butter
255g (9oz/1.5 cups of chips) good quality white chocolate (min 30% cocoa solids, do NOT use baking chocolate), finely chopped
2 tsp peppermint essence
Additional note: this only just makes enough cake to cover a 3 layer 6" cake, you can make 1.5x the amount of icing if you are making a larger cake. This icing is quite fiddly to work with and softens quickly at room temperature. If you are not comfortable with icing layer cakes I recommend you use this icing recipe instead.
  1. Prepare the icing mixture ahead of time as it will need to be chilled before whipping. Place butter and white chocolate in a large saucepan and melt over low heat, stirring regularly until smooth (the solids may separate but this is okay).
  2. Remove from heat and cool for 10 minutes, then chill in the fridge until solid, about 2 hours. If you are impatient like me you can stick it in the freezer for about half an hour.
  3. Prepare cake as per instructions below.
  4. Before you are ready to decorate your cake, remove white chocolate mixture from fridge at least 30 mins ahead of time to allow it to soften slightly.
  5. Place white chocolate mixture and peppermint essence in a large mixing bowl and beat on high with an electric mixer until very light and fluffy.

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