Old fashioned peppermint bark
If you’re looking for a show stopping winter holiday cake, this peppermint bark crepe cake is the way to go. Layers and layers of delicate crepes sandwich lightly sweetened whipped cream with white chocolate and crunchy candy canes. It tastes just like the holidays are supposed to taste!
I’m so happy it’s December. I’ve already been listening to holiday music for the entirety of November but now I can do it without shame. I LOVE LOVE LOVE the winter holidays. It’s cozy and magical and everything that is right with the world. I’m a sucker for twinkling lights, roaring fires, warm chestnuts, and, of course, candy canes.
Oddly enough, when I was a kid my favorite candy canes were the pink and red ones. Yup, I was (and still am) a lover of artificial cherry flavoring. Cherry candy canes all the way. But, I learned to like peppermint candy canes too and now I definitely associate peppermint with the winter holidays. I think it might have to do with the massive amount of peppermint mochas I consumed in winter while I was in high school. Actually, who am I kidding? I still consume a lot of peppermint mochas. And why not? Chocolate and mint are a classic combination.
So classic that I used them as my basis for this peppermint bark crepe cake. I guess technically there’s no peppermint bark in this cake, but there is peppermint whipped cream, candy canes and white chocolate so I figured, why not call it peppermint bark?
I really enjoyed making this crepe cake. I have been on a crepe cake making roll. I made one for my bestie’s baby shower (it was anko/red bean) and after making this peppermint bark cake, all I want to do is make ALL the crepe cakes. There’s something so relaxing about making crepes. You get into a rhythm and just go. I blasted some holiday pop music (total guilty pleasure) and was a crepe making machine.
Now that I have experience making TWO crepe cakes, here is my advice to you:
- Make your crepe batter the night before. Whip it up in a blender – the best way to make crepe batter – then let it rest.
- When you’re ready to crepe, make sure everything is ready. Get your music on, the crepe batter next to the stove, a 1/4 cup measure on a plate or in a bowl, a measuring cup with melted butter and a pastry brush, and a flexible silicone offset spatula.
- I recommend using an 8 inch non-stick pan. Smaller crepes are easier to make, for me, and you end up with a taller, more dramatic cake.
- Don’t use too much butter. You need a bare brushing, especially if your non-stick is truly non-stick. Too much butter will make your crepes oily.
- Test out which hand gives you a more even crepe. Most people suggest using your non-dominate hand to pour the batter and swirling with your dominate hand, but I find that my left hand is better at swirling. Make sure that your just covering the base of the pan; you don’t want the crepe to go up the sides of the pan.
- You don’t want crispy crepes, so set two timers, one for a minute-thirty and one for thirty seconds (you may need to adjust these times.) The first side cooks for a bit longer.
- Let your crepes cool completely before assembling. And let the whole cake chill out in the fridge before slicing – it’ll help the whipping cream set up and the whole cake will hold together better.
- Feel free to play around with filling ideas. Don’t like white chocolate or peppermint? You can fill you crepe cake with anything.
Anyway, in hopes that you will make a crepe cake this Christmas, we’re doing a giveaway with KitchenAid®.
Thank you to everyone who entered, I LOVED reading your holiday memories – they gave me the warm fuzzy feels :)
Congrats Cindy McL! Look for an email from me :)
GIVEAWAY: Mike and I are sending out warm holiday wishes with a KitchenAid® Artisan® Mini Mixer and a KitchenAid® Pro Line® Series Blender.
TO ENTER: Leave a comment below with your favorite winter holiday memory. I want to hear ALL the details. A winner will be randomly chosen and notified through email. Open to US residents only. (Sorry international friends, KitchenAid® America agreed to this one) If you’d like some extra entries, follow I am a Food Blog on Instagram, Facebook and Pinterest and let me know your user name in the same comment as your winter holiday memory, please don’t submit multiple comments. Contest ends December 10th at 12pm PST. Good luck!
Peppermint Bark Crepe Cake Recipe
makes an 8-inch crepe cake
prep time: 30 minutes
active time: 3 hours
total time: 3.5 hours
- 4 large eggs, room temperature
- 4 cups whole milk
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
Stabilized Peppermint Whipped Cream:
- 2 tablespoons cold water
- 2 teaspoons gelatin
2 cups heavy cream
- 1/2 teaspoon peppermint extract
- 1/2 cup sugar
- candy canes, pulsed in a blender
- white chocolate, grated
Blend eggs, milk, granulated sugar, and vanilla in a blender just until smooth. Add flour and salt and blend just to combine. Pour into a large liquid measuring cup or bowl, cover, and let rest in the fridge for 1 hour minimum, or if you have the time, overnight.
Prep your crepe station with a non-stick pan, melted butter and a pastry brush, a 1/4 cup measuring cup, and a plastic offset spatula. Heat the skillet over medium heat and brush very lightly with butter. Whisk the batter, the measure out a scant 1/4 cup and pour into the pan. Swirl to coat the pan evenly and cook for 1 minute and 30 seconds, reducing the heat if the crepe browns too quickly. The edges will be lightly golden and the top will look set. Slide the offset spatula underneath the edges, carefully flip, and cook the other side for 20-30 seconds, or until a few brown spots appear. Transfer to a flat surface like a large plate or cutting board. Repeat with the remaining batter. Let the crepes cool completely.
While the crepes are cooling, make the stabilized peppermint whipped cream. Put the cold water in a small microwavable bowl and sprinkle the gelatin on top, letting it bloom. Put the cream and peppermint, in the bowl of a stand mixer. Once the gelatin has set, microwave for 10 seconds, just enough to turn the gelatin to liquid. Turn the mixer on and whip on high for a minute, then pour the liquid gelatin in a slow steady stream into the bowl. Slowly pour in the sugar. Continue to whip until medium stiff peaks.
To assemble, place a crepe on the plate or cake stand, anchoring it down with a bit of whipped cream. Add a generous 2 tablespoons to the top and use an offset spatula to to spread evenly across the crepe. Top with another crepe and repeat, this time topping with a generous grating of white chocolate. Repeat, and for the next crepe, add a light sprinkling of candy cane powder. Repeat until all of the crepes are used. Leave the last crepe naked, lightly cover with plastic and chill for 2 hours to let the cake set.
When ready to serve, remove the plastic, top with the remaining whipping cream and a sprinkle of powdered candy canes. Slice and enjoy.