Peppermint Freakshake Cake

This awesome peppermint freakshake cake is the perfect way to celebrate the holiday season, or if you’re like me, and you love anything peppermint, then this is a perfect fit!

Serves 30

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INGREDIENTS

Cake

  • 215g (1 ¼ cups) plain (all-purpose) flour

  • 132g (¾ cup) caster (superfine) sugar

  • 1 ½ tsp baking powder

  • ½ tsp fine salt

  • 60g (¼ cup) unsalted butter, softened

  • 1 large egg

  • 187ml (¾ cups) full-cream (whole) milk

  • 65ml (2 fl oz/¼ cup) vegetable oil

  • 1 tbsp Greek yoghurt (or sour cream)

  • ½ tsp vanilla extract or vanilla bean paste

 

Cake Donuts

  • 215g (1 ¼ cups) plain (all-purpose) flour

  • 132g (¾ cup) caster (superfine) sugar

  • 1 ½ tsp baking powder

  • ½ tsp fine salt

  • 60g (¼ cup) unsalted butter, softened

  • 1 large egg

  • 187ml (¾ cups) full-cream (whole) milk

  • 65ml (2 fl oz/¼ cup) vegetable oil

  • 1 tbsp Greek yoghurt (or sour cream)

  • ½ tsp vanilla extract or vanilla bean paste

  • 1 cup mini choc chips

  • 1 tbsp red food dye

  • 1/2 tsp peppermint extract

 

Frosting

  • 3 batches vanilla-flavoured Swiss meringue buttercream frosting.

  • 2 tsp peppermint extract
6 drops red food gel

 

White Chocolate Sauce

  • 200g white candy melts

  • 100ml thickened/whipping cream

 

Decorations

  • 1 cup chocolate sauce

  • 12 white chocolate candy balls

  • 12 candy canes

  • 1 cup mini choc chips

Method

Cake

To make this cake, you’ll need 2 batches of chocolate cake. All other ingredient measurements are enough to make this 6 layered, 8” cake.

 

Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray three 18cm (7 inch) cake tins with oil spray and line the bottoms with baking paper. Set aside.

 

Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.

 

Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.

 

Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or food-gel colourings to the batter.

 

Divide the cake mixture between the three tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.

 

Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.

 

Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.

 

Cake Donuts

Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Spray a donut tin with oil spray and brush down using a pastry brush. Set aside.

 

Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.

 

Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.

 

Add the eggs, milk, oil, peppermint extract, red food dye, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl, add the chocolate chips and fold though the batter.

 

Add the batter to a piping bag and pipe into the donut tray filling each cavity half way. Bake for 20 minutes. Once baked, take out of the oven, allow to cool for 5 minutes and turn upside down on to a cooling rack Gently tap the cooling rack and donut tin together to loosen the donuts. Keep them close together and gently tap until they’re all out. Clean the donut tray, oil it and fill with remaining batter.

 

White Chocolate Sauce

Add the white chocolate and cream into a large microwave safe bowl and microwave for 30 seconds at a time, mixing with a spoon each time until smooth. Allow to cool for 5 minutes before using. If the chocolate sauce set by the time you’re ready to use it, microwave for 10 seconds at a time, mixing each time until it reaches drizzling consistency again.

 

Frosting

3 batches is a lot of frosting and won’t be able to be made in one go. So I made and used 2 batches of frosting to fill and crumb coat the cake one day one, chilled the cake overnight and used the remaining 1 batch the next day to finish the cake. Preparing the frosting is really easy. Split it in two bowls and add peppermint extract in each bowl. Mix until well combined. Add red food gel to one bowl and mix until evenly coloured. Add both frostings two two seperate piping bags.

 

Cake Crumb Coat

To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half. You’ll end up with six layers of cake.

 

To crumb coat your cake, add a dab of any frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.

 

We’re going to get a candy cane effect inside the cake by piping rings of frosting on top of each layer of cake. Begin by piping a tin of red frosting on top of the outside of the first cake layer, pipe a white frosting ring on the inside of the cake. Keep doing that until you’ve filled the entire cake layer before you add the next layer of cake. This time start with the white frosting. Repeat that until you’ve used the last ayer of cake.

 

Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.

 

Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.

 

The next bit is probably the trickiest part of making this cake. We’re going to cover the cake in angled stripes. Layout a long piece of strip of baking paper. Gently wrap it around the cake to make sure it’s not too long or short. If you need, trim it. Lay it out on your work bench. Pipe diagonal lines of each coloured frosting on the entire piece of baking paper, alternating between each colour.

 

Gently pick the sheet from the top of the long side. I picked it up from the end that will go along the top of the cake. Slowly wrap it around the cake. Once it’s wrapped, place the cake in the fridge to chill for 2 hours.

 

Take it out of the fridge and use a sharp knife to cut off the excess chocolate at the top. Add more frosting at the top and use a spatula to smoothen it out.

 

Drizzle the top of the cake with chocolate sauce.

 

Place the donuts on top of the cake then drizzle the white chocolate on top. Next, place the white chocolate balls and candy canes on top. Finish by adding mini chocolate chips on the bottom of the cake.

NOTES

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