Peppermint Candy?

Question

I remember seeing this recipe for this cake that you rolled up and it had peppermint candy in it years ago but I lost the recipe and I wondered if anyone knows about it?

Answer 1

The materials needed are:
1 cup of white sugar
1/4 cup of boiling water
1/8 teaspoon of cream of tartar
6 drops of peppermint extract
and a bit of colouring paste.

First make the fondant. Put the sugar and water in a pan over the fire, stirring constantly until the sugar is thoroughly dissolved. Remove the spoon and do not stir again while it is boiling.

When the syrup first boils, add the cream of tartar. This cuts the grain and helps to keep it creamy. Before it boils, quickly wipe the sides of the pan with a cloth or brush dipped in hot water. Every particle of the sugar must be melted before the syrup beings to boil, and it is important that no sugar grains remain as it will make the fondant gritty.

Cover the pan, as the steam formed will help wash down the side of the pan. Let the syrup boil five minutes or until the thermometer reads 240 degrees F. Never stir or shake the syrup while boiling.

Remove from the fire, and when cool, beat until creamy. With a dropper, add 6 drops of peppermint oil flavouring and the colouring matter, which may be purchase in small tubes.

Drop in small round-shaped pieces from tip of spoon onto waxed paper or a marble slab. Do not distub until the drops are hard and look dull on the top. The colouring matter isn't necessary. They are just as good white, but more attractive if coloured pink or light green.

Answer 2

Chocolate cake or white cake?

Here you go:


Peppermint Cake Roll

1 box white angel food cake mix
confectioners sugar
1 (8 ounces) cool whip
1/3 cup crushed peppermint hard candies
1/3 cup miniature semisweet chocolate chips
1 or 2 drops red food color

Preheat oven to 350 degrees F.

Prepare cake mix as directed on package, except spread half the batter in a 15 x 10-inch jellyroll pan. Spread remaining batter in a 9 x 5 x 3-inch loaf pan, which you can save for another use. Bake until top springs back when touched, 20 to 25 minutes for the jellyroll pan.

Loosen edges from pan. Invert on towel sprinkled with confectioners sugar. While hot, roll cake and towel from narrow end. Cool on wire rack. Invert loaf pan to cool. Remove from pan; freeze for future use.

Fold candies, chocolate chips and food color into Cool Whip. Reserve 1/3 cup of the topping. Unroll cake; remove towel. Spread remaining topping over cake. Roll up; top with reserved topping. Keep refrigerated.
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HOLIDAY CHOCOLATE CAKE ROLL

4 eggs
3/4 c. sugar
1 tsp. vanilla
2 sq. unsweetened chocolate, melted
2 tbsp. sugar
1/4 tsp. baking soda
3 tbsp. cold water
1/2 c. flour
1/2 tsp. salt
Confectioners' sugar

FILLING:

1 c. heavy cream
1/2 c. crushed peppermint candy or tsp. almond

Line 15 x 10 x 1 inch pan with wax paper. Set aside. Beat eggs and 3/4 cup sugar at high speed until very thick (5 minutes). Add vanilla.

To melted chocolate, thoroughly mix 2 tablespoons sugar, baking soda and water. Fold into egg mixture. Sift flour, baking powder and salt. Fold into batter, turn into jelly roll pan and bake at 350 degrees for 15 to 20 minutes.

Lightly sift confectioners' sugar onto linen like towel. When cake is done, immediately invert onto towel and peel off paper. Roll up cake very gently, rolling towel in it, cool on wire rack at least 1 hour.

Whip the cream. Add flavoring, unroll cooled cake and spread filling. Reroll, wrap lightly in foil and freeze until ready to serve.

Answer 3

no sorry i dnt kno about it