The design of this cake exactly repeats the image of red and white mint lollipops. This cake can be baked for lovers of sweets or in as a Christmas treat, because it will be so organically look at the festive table among the Christmas caramel canes. The basis of the cake is chocolate cakes. You can bake your cakes or use the purchased dry mix. And for the filling mix vanilla cream with crushed red and white candies. Their the mint flavor will be very harmonious against the background of the chocolate flavor of the cake. Cover the whole cake with marshmallow mastic, decorating it with instructions in the recipe, and wrap in clear cellophane as candy to make the design complete. Share with friends: 
Time: 2 hours. Difficulty: medium Servings: 8-10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 pack (450-500 gr.) Dry mix for chocolate cake (plus necessary additional ingredients)
- 1 pack 450 gr. vanilla cream
- 1/4 Art. crushed caramel canes or red and white peppermint candies
- 1 packet weighing 300 gr. mini marshmallow
- 0.5 tsp peppermint extract
- 2 packs of 450 gr. powdered sugar
- 4 tbsp. l (60 gr.) Butter, room temperature
- Red gel food coloring
Recipes with similar ingredients: a cupcake mix, cream, candy sticks, marshmallows, mint extract, powdered sugar, butter
Recipe preparation:
- Preheat oven to 175 ° C and sprinkle two cake tins 22 cm in diameter with a culinary spray; cover with parchment paper. Knead the dough from the dry cake mix in accordance with recommendations on the package; pour the dough into forms. Bake cakes according to the instructions and cool.
- Mix half the cream with crushed candies. Put 1 cakes on a small cardboard circle with a convex top down; spread its cream with candies. On top put the second cake convex side up.
- Round the top and bottom edges of the cake a little jagged with a knife, as shown in the photo. Cover the whole cake with a thin layer the remaining vanilla cream.
- In a large bowl, mix marshmallows with 1/4 tbsp. water and melt in the microwave. Add peppermint extract. Then, whisk with a mixer, gradually mix all the powdered sugar except 0.5 Art., to obtain a dense strong mass. Stir creamy butter.
- Separate half the mastic; mix in some more powdered sugar and mash until smooth. On a piece of parchment sprinkled with icing sugar, roll out a circle with a diameter of 32 cm.
- Gently transfer the rolled mastic onto the cake, remove parchment and brush off excess sugar from the surface. Stick the mastic around the bottom edge of the cake, gently pressing it so that it sticks to him. Cut off the excess.
- In the remaining mastic, mix a sufficient amount of gel dye so that it turns bright red. Mix the rest icing sugar and mash the mass so that it becomes homogeneous.
- Roll the red mastic into a layer 0.5 cm thick. Cut from paper wavy strip measuring 18 x 4.5 cm. with a pointed tip. Using a pattern, cut out 7 red from mastic stripes.
- Carefully place the red stripes on the surface of the cake so that so that they meet with sharp ends in the center; gently press so that the strips stick to the cake, and tuck the wide ends of the strips under cake. Then cut off any excess. Wrap the cake in cellophane.
