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“I made this for gourmet class in college. The assignment was to make something "stunning but simple". This was so much fun! I used mini candy canes and red sugar sprinkle for the decoration on white frosting. What a beautiful cake it turned out to be! I'm sure if you didn't want to use peppermints, you could use any kind ofhard candy - spearmints, butterscotch, or cinnamon discs. The candy needs to soak overnight, as reflected in the passive time.”
READY IN:
9hrs 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the candies in the milk overnight.
  2. When candies are dissolved, preheat the oven to 350 degrees. Prepare 2-9" cake pans.
  3. Combine the wet ingredients with the dry, mixing well, but not overbeating.
  4. Bake for approximately 45 minutes or a toothpick comes out clean. Cool in pans for 10 minutes, then invert to a wire rack. Cool completely. Frost with vanilla icing and decorate with mini candy canes.

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