Little Peppermint Cakes
Recipe from Better Homes and Gardens

These tiny triangular petits fours are coated in a surprisingly delicious fondant frosting made from white chocolate and canned frosting. Wrap several in a small decorated box for a gift, or place in small cupcake liners on a platter to present to holiday visitors.


Little Peppermint Cakes

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Servings: 16 cakes
Total Time: 30 mins
Related Categories: Cake, Mints
 
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Ingredients
  • 1  10-3/4-ounce
    loaf frozen pound cake, thawed
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  • 4  ounces
    white chocolate baking squares (with cocoa butter), chopped
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  • 1  16-ounce can
    vanilla frosting
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  • 1/4  teaspoon
    peppermint extract
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  • 32 
    small peppermint candy pillows (optional)
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Directions
1.
Using a serrated knife, cut cake lengthwise in half. Cut each half into eight wedges.
2.
For icing: In a heavy small saucepan, cook and stir chopped white chocolate over low heat until melted. Add frosting; heat over low heat, stirring until smooth. Stir in peppermint extract.
3.
Insert a fork into the side of a cake piece. Holding the cake over the saucepan, spoon on enough icing to cover sides and top. Using another fork, gently push the cake piece onto a wire rack set over waxed paper. If necessary, spoon icing onto side of cake where fork was inserted. If desired, arrange two peppermint candies on each cake. Repeat with remaining cake pieces, icing, and peppermint candies. Let stand until icing sets. Makes 16 cakes.
Nutrition information
Calories 256, Total Fat 12 g, Saturated Fat 5 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 24 mg, Sodium 139 mg, Carbohydrate 35 g, Total Sugar 29 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 2%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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