Candy Cane Cake
Ingredients:
Cake-Shaping Strip (from 9 sushi-mat segments)
Heavy-duty aluminum foil
Sheet pan
Prepared cake batter (see the Peppermint Cheesecake batter or prepare batter using about 2 boxes of cake mix)
Red food dye
Instructions:
1. Line a sheet pan with two sheets of aluminum foil. Shape the Cake-Shaping Strip into a shape of a candy cane. Exaggerate the spatial features, as they'll seem smaller after you unwrap and ice the cake. Wrap the bottom foil layers around the strip. Cut the foil or add extra bottom foil strips as needed to wrap around the strip. Press small balls of loosely packed foil into outer corners or edges if you think that the foil didn't wrap around the portion well enough to prevent cake-batter leakage.
2. Prepare your cake batter. Spray the strip and foil with cooking spray. Pour the cake batter into the prepared "pan" and bake until done. Let the cake cool.
3. Cut away any cake batter that leaked through the strip. Carefully remove the Cake-Shaping Strip. Insert the flat edge of a table knife between the strip and the cake if this helps.
4. Dye half of the batter red using the red food dye.
5. Fold strips of aluminum foil up (to create a triple-thick sheet), and insert these sheets as dividers along your strip. Pour the red and white batter in alternating sections. Remove the dividers. Bake the batter until done.
6. If a cheesecake was made, serve as is. If a cake was made, decorate as desired.
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