Make White Chocolate Peppermint Bark: Spread white chocolate on a parchment-lined baking sheet and sprinkle with crushed peppermint candies. Refrigerate until set. Break into pieces.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This cake may look intimidating, but by taking a few short cuts, like pre-ordering cakes from your local Hy-Vee Bakery, this level of baking is actually do-able.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| White Chocolate Peppermint Bark | ||
| ½ (24-oz.) pkg. white chocolate almond bark, melted | ||
| 4 peppermint candy canes, crushed | ||
| Candy Cane Cake | ||
| 3 (7-inch each) round Hy-Vee Bakery white vanilla cakes | ||
| 3 c. Hy-Vee creamy white frosting | ||
| Hy-Vee starlight mints, crushed, for garnish | ||
Things To Grab
- Parchment paper
- Baking sheet
- Cake stand
- Offset spatula
Directions
Place a cake layer on a cake stand. Spread 1/2 cup frosting on top. Repeat with remaining two cake layers, spreading 1/2 cup frosting on top of each. Frost top and sides of cake with 1-1/2 cups frosting.
Press rows of crushed starlight mints into frosting on sides of cake. Top cake with White Chocolate Peppermint Bark, candy canes, and/or Hy-Vee peppermint twists.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 10mg
- Sodium: 220mg
- Total Carbohydrates: 53g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%