Frosted candy cake

Name: Frosted candy cake
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 18
Cuisine: Global
Ingredients: 15 smalls candy canes (we used striped canes from Waitrose); 500 grams white caster sugar; 1 Tbsp liquid glucose; 125 milliliters water; 2 egg whites; 50 grams sifted icing sugar; 1 square 18-23cm or round cake; 1 serving ribbon

If you want to add more gluten free, dairy free, and pescatarian recipes to your repertoire, Frosted candy cake might be a recipe you should try. This recipe makes 18 servings with 169 calories, 0g of protein, and 0g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. If you have candy canes, icing sugar, liquid glucose, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. Candy-Sprinkled Frosted Brownies, Candy-Sprinkled Frosted Brownies, and Frosted Candy Cane Mocha Cookies are very similar to this recipe.

Instructions

Tie the small candy canes into groups with ribbon.

Ingredients you will need

Candy Cane

Put the white caster sugar, liquid glucose and water in a pan.

Ingredients you will need

Caster Sugar

Glucose Syrup

Water

Equipment you will use

Frying Pan

Heat until sugar is just melted and syrup turns clear. Take off heat and whisk the egg whites until stiff, then carry on whisking while steadily pouring in hot syrup in a stream. Keep beating until thick enough to spread, then beat in the sifted icing sugar.

Ingredients you will need

Powdered Sugar

Egg Whites

Syrup

Sugar

Equipment you will use

Whisk

Quickly spread the icing over an 18-23cm square or round cake (marzipan covered, if you wish), swirling roughly. Stick on the candy canes and leave for 1 hr to set.

Ingredients you will need

Candy Cane

Marzipan

Spread

Icing

Equipment

Frying Pan

Whisk

Ingredients

Servings:

15smalls

candy canes (we used striped canes from Waitrose)500grams

white caster sugar 1Tbsp

liquid glucose 125milliliters

water 2

egg whites 50grams

sifted icing sugar 1square

18-23cm or round cake 1serving

ribbon

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.