That is right! Fall has fallen and now you are ready to showcase your skills on Winter Holiday treats. What better flavor to represent the holiday than peppermint. As your customers get ready to attend holiday parties and get togethers, there is always the guest that brings the dessert. With the moistness of Westco’s Extra Rich Devils Food Cake Mix and some flavored Westco Buttercrème, who needs a candy cane! This cake will brighten up your display case and bring Holiday joy for as long as the season runs. Sell it by the slice of by the whole cake, whichever it is, with BakeMark products, its consistent and quality.
Chocolate Peppermint Cake
Yield: 3 – 8” triple layer cakes
Ingredients
Brand | Product | Item # |
|---|---|---|
| Westco® | Extra Rich Devil’s Food Cake Mix | 30419 |
| Westco® | Vanilla Buttercreme Icing | 71641 |
| Westco® | Peppermint Flavor Emulsion | 16231 |
Instructions
SCALE & MIX
- Batter: Mix some Westco Extra Rich Devil’s Food Cake Mix following the directions provided on each bag for double the small batch.
- Peppermint Buttercrème: Mix ¼ oz. Westco Pure Peppermint Emulsion with 10 LB Westco Vanilla buttercrème Icing RTU until well blended. Divide Peppermint Buttercrème in two equal parts. Color one half Christmas red using liquid gel food coloring.
MAKE UP
Deposit 15 oz. of batter into greased or paper lined 8″ round pans.
BAKE
Bake the cakes at 325-360°F for 25-30 minutes. Invert layers immediately upon removal from the oven to prevent shrinkage and maximize shelf life. Let the cakes cool down completely. Place the cakes in the freezer overnight.
FINISH
Tint some Westco Vanilla Buttercrème Icing Christmas green with liquid gels. After the cupcakes have cooled, use a piping bag with a large star tip to pipe a tree on the top of each cupcake. Sprinkle topping mix on top. Finish by placing a fondant star on the top of each icing tree.
