Name: Frosted candy cake
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Decorates an 18-23cm round or square cake
Cuisine: British
Ingredients: 15-20 small candy canes (we used striped canes from Waitrose); 500g white caster sugar; 1 tbsp liquid glucose; 125ml water; 2 egg whites; 50g sifted icing sugar; 18-23cm square or round cake; ribbon

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Frosted candy cake

Frosted candy cake

Good Food team

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Decorates an 18-23cm round or square cake

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 5 out of 5.1 ratingRate

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Give your cake a personal touch this Christmas with this cute and simple design

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A star rating of 4.9 out of 5.268 ratings

Ingredients

Nutrition

Units:

MetricUS

15-20 small candy canes

(we used striped canes from Waitrose)
500g white caster sugar
1 tbsp liquid glucose
125ml water
2 egg whites
50g sifted icing sugar
18-23cm square or round cake
ribbon

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Tie the small candy canes into groups with ribbon. Put the white caster sugar, liquid glucose and water in a pan. Heat until sugar is just melted and syrup turns clear. Take off heat and whisk the egg whites until stiff, then carry on whisking while steadily pouring in hot syrup in a stream. Keep beating until thick enough to spread, then beat in the sifted icing sugar.
step 2

Quickly spread the icing over an 18-23cm square or round cake (marzipan covered, if you wish), swirling roughly. Stick on the candy canes and leave for 1 hr to set.

RECIPE TIPS

SIMPLE STAR CAKE

Cut a star from a piece of paper or cardboard and position in the centre of the cake. Liberally dust all over with icing sugar, then carefully lift off the star. Find a ribbon with the same width as the height of your chosen cake, and long enough to go round the cake with a small overlap (or layer a few different, thinner ribbons until the same height). Secure around the cake with a little double-sided tape where the ribbon overlaps.

Recipe from Good Food magazine, January 2011

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