Kats’ Kitchen

Chocolate Peppermint Stick Marshmallow Fantasy Cake December 30, 2007

Filed under: cake — stacielk @ 11:44 pm
Tags: , , , ,

This cake looked sooo good when I saw that  Peabody posted it in early December.  I thought it would be a great dessert to bring to a Christmas Party we had the Saturday before Christmas, so my friend Jori and I got together to try it out.   I was a bit disappointed on the appearance of the cake when it was all put together (the frosting wasn’t fluffy and spreadable like it should have been, not sure what went wrong there…) but it was probably one of the best cakes I’ve had!  If you like cake, chocolate and peppermint, this is the cake for you!  (and if you want to see how it was supposed to look check out Peabody’s page)


Chocolate Peppermint Stick Marshmallow Fantasy Cake

(Recipes from:  Peabody who adopted it from Food Network.com and Cupcakes Galore by Gail Wagman)

White Cake Batter
Chocolate Cake Batter
Marshmallow Frosting
Mini Candy Canes(for decoration)
Crushed Candy Canes(for decoration)

Classic White Cake

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract

1 1/2 cups Andes Peppermint Crunch Baking Chips (we couldn’t find these so we used mint chips instead…I should have read Peabody’s intro before substituting the crunch baking chips…)
pink food coloring

Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round. Line bottom with parchment or waxed paper.

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often. Fold in Andes Peppermint Crunch Baking Chips. Take 2/3 of the batter out and place into a separate bowl and set aside. Add 3 drops of pink food coloring to the remaining 1/3. Blend until the batter is pink in color.

Chocolate Cake

1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water

In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer(or place in a stand mixer). Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth.
To make the the cake:

Set out both prepared cake pans. In the first pan scoop 2 cups of chocolate batter into the pan, spread out with spatula. Next scoop 1 ½ cups white batter with peppermint chips into the center of the chocolate batter. Spread out to form a circle. Lastly scoop 1 cup of the remaining pink into the center of the pink batter.
For the second pan. Scoop 2 cups white batter with peppermint chips into pan, spread out with a spatula. Scoop 1 ½ cups of the chocolate batter into the center of the white batter, spread out with spatula to form a circle. Scoop 1 cup of the remaining pink batter into the center of the chocolate batter.
You will most likely have leftover batter…if so make cupcakes.

Bake for 30-35 minutes, OR until the center comes out clean. Remove from oven and let cool in pan for 15 minutes. Flip cake over onto a rack and remove parchment or waxed paper. Let cake cool completely before frosting.

 Marshmallow Frosting:

4 egg whites
1 ½  cups sugar
½  cup light corn syrup
pinch of salt
2 tsp vanilla
1 tsp peppermint extract
6 drops pink food coloring

Using a large bowl, preferably the top of a double boiler, mix eggs, sugar, corn syrup and salt until combined. Place the bowl over simmering water and whisk until the sugar dissolves and the mixture is hot, about 3 minutes(be careful to not make it too hot since you are using eggs and don’t want them to scramble). Remove heat and beat 5-7 minutes until frosting is cool and stiff peaks form. Beat in vanilla and peppermint extract. Add food coloring and beat until all the color is incorporated.


Cooling rack of desserts for our Christmas Party.

To assemble the cake:

Place one cake layer on cake plate. Take one cup of frosting and spread it out evenly onto the layer. Place the second layer on top of the frosted layer. Use remainder of frosting to frost top and sides of cake. Decorate top of cake with crushed candy canes. Decorate side of cake with mini candy canes.


3 Responses to “Chocolate Peppermint Stick Marshmallow Fantasy Cake”

  1. Justin ? Says:

    Nice cake! Post the Pecan Tassies (sp?)! Those were excellent.

  2. peabody Says:

    I’m thinking maybe you did not get your egg/sugar mixture hot enough or you did not beat it long enough. As long as it tasted good is all that matters!

  3. Lisa Says:

    Yay Stacy! I love your new blog =)

    Your cake looks delish. I don’t know what happened with the frosting, but Gracie is a sweetheart, if you wrote and asked her I’m sure she’d be able to help you out?

    I am SO trying the yeast/cornbread rolls.. they look awesome and I bet they were perfect with the pulled pork!

    With just a few posts, I can see that you are going to be a great food blogger.. I’ll be checking back again to see what else you’ll be making me drool over! =)


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