Candy Cane Cake takes 5 minutes to prepare.
And of course, it’s a lotta fun to break up the candy with a hammer and throw the broken bits on a whip-cream frosted cake. You might want to give your guests a glass o’ wine and ask them to help.
The recipe is in “The Sunset Cookbook” (edited by Margo True, Oxmoor, $34.95). It gives a from-scratch recipe for angel food cake.
But I bring that beauty into reality by using a store-bought cake. Put about 1/2-pound of candy canes in a large zipper-style plastic bag. Crush them into small (but not itty-bitty) pieces with a meat pounder, rolling pin, or bottom of a small frying pan. Sift crushed candy canes with a fine-mesh strainer and reserve candy dust for another use (sprinkle on ice cream or hot chocolate).
In a large bowl of electric mixer, beat 2 cups of chilled heavy whipping cream with 1/4 cup powdered sugar until soft peaks form (but stiff enough to stay in place when slathered on cake). Frost cake with whipped cream, using a flexible metal spatula. Sprinkle cake with crushed candy canes just before serving.
FUN: To get candy on the sides of the cake, hold you hand about 1 inch from cake and gently toss crushed candy canes at cake. Serve immediately, using a serrated knife to cut slices.
CAUTION: Put the candy on the cake just before serving – otherwise it will break down.