Peppermint caramel crisp cake 6"
Peppermint caramel crisp cake 6"

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, peppermint caramel crisp cake 6". One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

This is a double recipe for cake and a single recipe for the caramel filling. Break the remaining chocolate bar and scatter the shards over the cream. Dust with cocoa powder and garnish with mint leaves. Allow to cool a little in the tin before turning out onto a cake rack.

Peppermint caramel crisp cake 6" is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Peppermint caramel crisp cake 6" is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook peppermint caramel crisp cake 6" using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Peppermint caramel crisp cake 6":
  1. Make ready 1 kg flour
  2. Prepare 500 g sugar
  3. Prepare 250 g margerine
  4. Get 6 eggs
  5. Get 6 tsp baking powder
  6. Get 10 ml vanilla essence
  7. Get 3 tbsp cocoa powder
  8. Make ready 600 ml milk
  9. Get 2 ml salt
  10. Get 500 ml cream
  11. Take 2 bars mint crisp chocolate
  12. Get 1 tin caramel

Repeat until all three layers have been stacked. Top with a final layer of caramel and cream. Whip the cream until it begins to thicken, then add the vanilla extract and whip until stiff peaks form. Once the cakes have cooled, sandwich them together using some Caramel Treat.

Steps to make Peppermint caramel crisp cake 6":
  1. Cream your butter and sugar together till pale and fluffy
  2. Add in your eggs one at a time and mix till fully combined.
  3. Add your vanilla essence and salt and mix
  4. Sift in your flour, cocoa powder and baking powder and milk(100ml at a time), mix till fully combined
  5. Keep adding milk until your desired consistency is achieved.
  6. Pour mixture into already prepared pans. The mixture should cover half the pan.
  7. Bake at 180°C for 30 mins or until the skewer comes out clean.
  8. Whip your cream till medium peak.
  9. Add your caramel to the cream and whip till stiff peak.
  10. Chop up 1 bar of chocolate and add that to your mixture. The other bar will be used for decorating the cake.
  11. Once your cakes have cooled down you can start layering and decorating your cake.
  12. Ready to serve and ENJOY!

Whip the cream until it begins to thicken, then add the vanilla extract and whip until stiff peaks form. Once the cakes have cooled, sandwich them together using some Caramel Treat. Wrap a piece of acetate around the cake to create a tube, then fill the space created by the acetate with the chocolate ganache and crushed Peppermint Crisp. Release by pulling the acetate up and off the cake. Top with half the caramel mixture, then add another layer of Tennis biscuits.

So that’s going to wrap this up for this exceptional food peppermint caramel crisp cake 6" recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!