Candy Cane Torte

one four layer 9-inch cake


  • 1 (9-inch) two layer yellow or chocolate cake, each layer cut in half horizontally, forming four thin layers, or 4 sponge cake layers, or one 10-inch angel food tube cake, cut into four thin layers (see note)
  • Old Fashioned 7-Minute Icing or Mimi's White Chocolate Fudge Frosting or Fluffy Cream Cheese Frosting
  • 6 ounces red and white peppermint candies or candy canes, coarsely crushed
  • 10 to 12 red and white peppermint 5½-inch candy canes


Prepare cake desired; cut into four thin layers.  Prepare icing of choice.  Keep Old Fashioned 

7-Minute Icing warm over very hot water while frosting cake.  Be sure to divide frosting evenly among cake layers, also reserving enough for top and sides of cake.   

Arrange one cake layer on serving plate; evenly spread frosting over cake layer.  Sprinkle crushed candy over frosting (reserve enough for each layer and top of cake).  Repeat cake layers, frosting, and crushed candy twice more.  Arrange fourth (top) layer on frosted stacked cake layers.   

Frost top and sides of cake.  Sprinkle remaining crushed candy over top of cake.  Arrange candy canes, evenly spaced, around sides of cakes, pressing each lightly into frosting.  Allow frosting to “set” thoroughly before serving. 

Note: May use favorite cake recipe or cake mix.  Prepare cake mix according to package          directions.


Old Fashioned 7-Minute Icing:
fills and frosts top and sides of one round 4 layer 9-inch torte

  • 3 egg whites, at room temperature
  • 2¼ cups sugar
  • ½ cup water
  • 3 tablespoons light corn syrup
  • Pinch of salt
  • 1½ teaspoons vanilla extract


Combine all ingredients, except vanilla in the top of a double boiler over boiling water.  Beat rapidly at high speed of an electric mixer for 5 to 7 minutes, or until mixture forms glossy stiff, but not dry, peaks.  Remove from heat and beat in vanilla.  Frost cake immediately as icing sets up fast.


Mimi's White Chocolate Fudge Frosting:
enough frosting to frost one 4-layer torte

  • 3 squares (ounces) sweetened white baking chocolate
  • ¾ cup (12 tablespoons) butter or margarine
  • About 7 tablespoons half-and-half or milk or reduced-fat or skim milk or as needed
  • Pinch of salt
  • About 1½  (1-pound) package confectioners' sugar, sifted
  • 1 to 1½ teaspoon(s) vanilla extract


In a large heavy saucepan, combine the first 4 ingredients.  Stir over low heat until chocolate and butter are melted and bubbles begin to form around the edge of the pan.  Continue to stir over heat for 30 seconds.  Remove from heat; gradually add confectioners' sugar, beating at high speed of an electric mixer until mixture is smooth and begins to lose its gloss. Beat in vanilla. Immediately spread hot frosting quickly and evenly over top and sides of cake.  


Fluffy Cream Cheese Frosting:
enough frosting to frost one 4-layer torte

  • 1 (8-ounce) package plus 1 ounce cream cheese or reduced-fat cream cheese, at room temperature
  • About 5 to 7 teaspoons light cream or half-and-half or milk or reduced-fat or skim milk
  • 1 to 1½ teaspoon(s) vanilla extract
  • Pinch of salt
  • About 1½  (16-ounce) packages confectioners' sugar, sifted (about 6 3/4 cups)


In a medium bowl, combine the first 4 ingredients; thoroughly cream cheese, beating until smooth.  Gradually add confectioners' sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve to desired spreading consistency. 

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