Candy Cane Cake
This cute Candy Cane Cake is great for your upcoming Christmas party. Decorated using icing pouches, this cake takes no time to decorate (plus the icing is already colored and ready to pipe right from the bag). Sprinkle some crumpled up candy canes on top of your cake or add a personalized topper to suit your occasion.
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Skill LevelBeginner
Ingredients
Favorite Cake Mix or Recipe
Creamy White Decorator Icing, 4 lb. Tub
Red Icing Pouch with Tips, 8 oz.
White Icing Pouch with Tips, 8 oz.
Tools
Performance Aluminum Round Cake Pan, 6-Inch
Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack
Toothpick
Decorator Preferred 13 inch Angled Spatula
Instructions
Click to mark complete
Bake cake. Prepare cake batter following recipe instructions. Bake and cool three cake layers. Level one layer to 1 in. high. Fill and stack cake layers for 5 in. high cake.
Using creamy decorator icing, ice cake smooth, leaving spatula marks on top of cake.
Decorate cake. Using toothpick, draw candy cane shapes on sides of cake.
Prepare both red and white icing pouches with star tips. Alternating colors, use star technique to pipe over toothpick outlines and pipe border around top edge of cake.
Prepare both red and white icing pouches with round tips. Pipe dots randomly around cake.
Notes
How To
How to Pipe a Star
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.
How to Pipe Dots
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
