Peppermint Twins

On Wednesday, the day before Christmas Eve, I had three cakes to make.  Two of them were the Peppermint Chocolate Cake that I had made recently.  Here are the Peppermint Twins!  The third cake was a Lemon Mousse with Raspberries (from Tish Boyle).

Here is a side view of my Peppermint Twins.  As you can see the "baby" sized candy canes go perfectly on the side of the cake.  This cake is 3 layers of devils food chocolate, and has the crushed peppermint candy buttercream filling, all from the Cooks recipe that I posted about before.  I did change up the outer frosting.  I made a cream cheese peppermint frosting.  It was so delicious!  I found it on the Southern Living website and I'll post it below for all of you.  Once frosted, I pressed crumbled peppermints all around the cake.

I piped the white chocolate buttercream frosting around the cake and then I added the candy canes.  My sweet little 5 year old suggested the hearts on the top.  She has great ideas!

I filled the heart with dots of white chocolate peppermint frosting.  Yum.

Peppermint Cream Cheese Frosting

Ingredients

• 1  (8-ounce) package cream cheese, softened
• 1  cup  butter or margarine, softened
• 1  (2-pound) package powdered sugar
• 2  teaspoons  peppermint extract*

Preparation

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.

*2 teaspoons vanilla extract may be substituted.

For Quick Peppermint Frosting, stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.

Southern Living, DECEMBER 1998

Here is the link to this recipe:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522648

I hope you all had a very merry Christmas and may you all have a very blessed New Year!

Rachel