Peppermint Chocolate Mega Cake

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Baking The Cake:

5lb of Yo’s Ultimate Chocolate Cake

Icing The Cake:

Simple Syrup
1 ½ batches of Italian Meringue Buttercream

Kelley Green Food Colouring
Blue Food Colouring
Peppermint Oil
Chocolate Ganache

Decorating The Cake:

1lb Dark Chocolate
1 lb White Chocolate
½ Bright White Candy Melts
Peppermint Patties
Mint Oreo Cookies
Mint Aero Bars
After 8 Chocolate Bars
Chocolate Sprinkles
Green Dragees

Item Name:	Availability:
Three 8” round pans
Sir Squeeze A-lot	Add to Cart -
Cookie Sheet
Large Offset Spatula	Add to Cart -
Large Straight Spatula	Add to Cart -
Bowl stabilizer
Bench Scraper	Add to Cart -
Parchment Paper
Cake Stand

Preparation

Bake Cakes

Bake 5 lbs of Yo’s Ultimate Chocolate Cake in three 8” pans. Fill the last pan halfway.

Level Cakes

Level all three cakes and layer the two thicker cakes into two layers.

Simple Syrup

Drizzle simple syrup on all the cakes using Sir Squeeze A-lot.

Add Colour and Flavour To The Buttercream

Add food colouring to the Italian Meringue Buttercream to create the perfect shade of peppermint green. Add a touch of peppermint oil to add flavour.

Note: Once you over colour buttercream you can’t take it back. So I like to make a sample batch of peppermint buttercream to test the colour. When I’m happy with the colour I apply the same combination to the rest of my batch. To see how I did this step, please see the video here!

Fill Cake

Fill the cake layers with chocolate ganache, peppermint buttercream, Mint Oreo cookies and Peppermint Patties.

Note: You can cut the Mint Oreos and Peppermint Patties in half to help them fit on the cake. To see how I did this step, please see the video here!

Crumb Coat & Chill

Crumb coat the cake with the mint buttercream and chill for 15 minutes.

Ice Cake & Chill

Ice the top of the cake with a large offset spatula and the sides with a large straight spatula. Smooth the buttercream with a bench scraper and chill the cake for 15 mins.

Note: If you’re having trouble with the buttercream, try chilling your cake and building your buttercream in layers.

Melt Chocolate For Bark

Make chocolate bark using dark chocolate and white chocolate. Chop the 2 chocolates and melt them in separate bowls. Melt them in the microwave in 20 second increments stirring in between until fully melted.

Note: Melting the chocolate in 20 second increments will avoid it getting overheated or possibly burning.

Make Chocolate Bark

Pour the dark melted chocolate on to a pan lined with parchment paper. Then pour the melted white chocolate on top. Use a knife to create a swirl design in the chocolate. Sprinkle chocolate garnish like mint aero bar chunks, chocolate sprinkles and green dragees. Then let the bark set at room temperature.

Note: To see how I did this step, please the video here.

Decorate the Cake With Chocolate Squares

Decorate the border of the cake with chocolate squares like After 8 chocolate bars. Use chocolate ganache to secure them on top.

Note: You can use toothpicks to help space out the chocolates evenly. There is not right answer with where you add the chocolate squares. You can even add a row or to at the base of the cake. To see how I did this step, please see the video here!

Decorate the Cake With Chocolate Bark

Cut the chocolate bark into points and place on top of cake in a decorative way.

Decorate the Cake with Sprinkles and Dragees

Sprinkle the chocolate sprinkles and green dragees onto the buttercream.

Congratulations!

If all went well, you should see something that looks like this...

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