I made a chocolate cake recipe and layered with the cheesecake filling and I found these Andes peppermint chips that I added into the filling. It had a little bit of the candycane crunch in it to make feel more Christmas-y.
I decorated it with buttercream that was dyed red and then did hand painted flower "embroidery". It was my first time doing it but it was pretty easy so I think I'll share a tutorial if someone asks for it.
Peppermint cheesecake filling:
– One block cream cheese
– Two sticks of unsalted butter
– 2 cups powdered sugar
– 1 teaspoon Mexican vanilla
– 1 cup Andes peppermint flavored baking chips
Combine cream cheese and butter with a handmixer for two minutes or until fluffy. Slowly add powdered sugar 1/2 cup at a time until fully incorporated. Add Mexican vanilla and fold in Andies mints by hand. Enjoy.
Gorgeous!!!
ReplyDeleteDid you do the tutorial on the "embroidery?" I've seen tutorials for how to do this technique on cookies using royal frosting, but haven't seen it done on a buttercream cake.
ReplyDeleteI didn't record a video when I did this post :( I'll defiantly have to make another cake and tutorial to go along with it :)
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