Monthly Archives: January 2013

Peppermint Bark

So I know that the holidays are over, but this weekend I thought I would share with you a recipe that can bring the flavors that you love from the holidays to your house any day of the year. Peppermint bark is something that I actually hadn’t had before this last holiday season, so when I finally had some my first thought was of course “I can make that.” So I did. And now you can to.

Here’s what you’ll need:


Either a 9*9 baking pan or a 9*13 baking pan depending on how much bark you would like to make.

Aluminum foil

A microwave safe bowl

A spoon and rubber spatula

An offset spatula

Either 4 or 8 ounces depending on how large a pan of each white and milk chocolate.

And crushed up peppermint pieces- I’m using candy canes, but if they aren’t available peppermint candies work also.

Here’s what you need to do to make these yummy treats:

First you want to line your pan with the foil. The best way is to turn your pan upside down and line the outside of the pan and then flip the pan over and use the foil to line the inside of the pan.20130112_105931


Then you want to melt your milk chocolate. I’m using a 9*13 pan so I melted 8 ounces of chocolate. You want your chocolate to me smooth and creamy, and not chunky.


Using your offest spatula spread your melted chocolate into your now foil lined pan. Make sure you get as much of the chocolate out of the bowl as you can. (This is where the rubber spatula comes in)


Then put your pan into the fridge and let the chocolate harden. This will take between 30 minutes and an hour.

Next melt your white chocolate and stir it so that it is also chunk free and smooth.


Then add your peppermint pieces into your white chocolate:


And stir well. Using your offset spatula spread your white chocolate candy piece mixture ontop of your hardend milk chocolate:


Let that chill in the fridge until set (another 30 minutes to an hour.) Then take the whole sheet of foil out of the pan and start carefully peeling the foil off of the bottom of the chocolate.


Using a knife, start carefully cutting the bark into pieces:


Finally place your bark onto a serving tray and enjoy.


This peppermint bark can easily last a couple weeks in an airtight container and is so easy to make you can enjoy it year round.


Some tips for your own:

  • Make sure ALL your bowls and utensils you use are dry. Any water that gets into your chocolate can cause it to sieze up and will ruin your bark.
  • For easy breaking of your candy pieces use a sturdy rolling pin, a ziplock bag and a sturdy counter.
  • You can either mix the candy into the white chocolate or spread the chocolate out first and then sprinkle the candy immediately on the top. That is all personal preferance.
  • If you prefer a more creme de menthe flavor try using Ande’s mints instead. They give a great flavor but are smoother than using peppermint candies.

Until next time Happy Baking!





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Posted by on January 12, 2013 in Recipe of the week


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Princess Castle Cake

It’s a new year, time for new resolutions again, and one that I made for myself was to actually attempt to write at least once a week about a cake that I have made recently. This week couldn’t be more perfect because along with the new year, it’s my daughters birthday!

This year for her birthday Alisha asked me for a castle cake, and while I have made castle cakes before, I knew that this time we would need a larger cake than we have before due to the size of the party, so I thought I would share my exploits in making a larger castle cake.

First I baked and then “dirty iced” all of my layers and tiers. This is a 3 tiered cake and each tier has 2 layers to it. 20130105_062444







Then I covered all 3 tiers with fondant:







And inserted some dowels into the bottom 2 tiers to help give the cake some support. Next I rolled out some fondant to cover the board with, I left the middle of the board empty because that’s where the cake (which is on another board anyways) is going to sit:







Then I started adding some color to my cake board. Since this is going to be a castle when it’s all done I wanted to make the board look like it was the grounds of the castle, so I added some green using my air brush:







Then some blue so that I could add on a moat:







Then some brown, and 2 more shades of green to make it look more like grass:

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Then it was time for the cake, I put all 3 tiers on the board and piped a bead of frosting around the bottom of each one, to help hide the seams:20130105_082811












Then it was on to making the cake look more like a castle. Alisha wanted a very girlie, princessey type of castle so the first thing she asked for was pink. So I took a pink color from my air brush and added in a silver sheen color as well to help mellow out the pink some, and to give it a shine:

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For the columns and turrets I took some icecream cones, and covered them in frosting, sprayed on a little color and attached them to the cake with a dowel rod through the bottom of the cones:

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For the doors and windows I used those wafer cookies, used a graham cracker for the drawbridge and added some floral wire to make the chains. For the moat I took some clear piping gel, added some blue color and used an offset spatula to make it look like water on the board:







Then it was time for some princesses and some trees and voila! one complete cake:


It’s the perfect cake for a little princess’s birthday party. Alisha loved it and it took no time at all. I couldn’t have asked for a better project for my first blog back in months.

Thanks for reading and happy baking!

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Posted by on January 5, 2013 in Cakes


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