|Black Forest Andes Mint Checkerboard Cake with Peppermint Cream Cheese Frosting|
This cake was the first to go on Saturday! It seemed like almost everyone who came through the line wanted this cake, and then came back for another slice shortly thereafter. They must have fallen as hard for this frosting as I did. I love frosting, I just can't get enough of it (if you hadn't noticed) - and adding mint to it? It was killer, and instantly became my favorite frosting recipe of the week.
I almost lost my cool making this cake, though. You see, the cake you see above is attempt #2. The first attempt tipped over mid-frosting (on the counter), and I had to completely start over. There may or may not have been a few colorful words flying about the kitchen... I was devastated.
I had just ruined a couple layers of cake and an entire batch of mint frosting (after all, ingredients = money). Thankfully, instead of showing signs of stress at the situation, my Mom and Dad just grabbed a couple of forks and started eating away at the remnants like there was no tomorrow. After that, I didn't mind one bit that the cake tipped over and I had to start again - it gave us all a deliciously moist and minty cake to sneak bites from all afternoon. And what's a better pre-wedding Open House stress reliever than chocolate?
Peppermint Cream Cheese Frosting
8 oz cream cheese
6 T unsalted butter
3-4 C powdered sugar
1 T heavy cream or milk
1 t peppermint extract
green food coloring (I used Wilton's Kelly Green)
1. Cream together cream cheese and butter until fluffy.
2. Add in sugar, heavy cream and peppermint extract. Beat well.
3. Add green food coloring.
4. To can desired consistency, add in more milk (teeny at a time) for thin consistency, and more powdered sugar for thicker consistency.
Recipe source: Your Cup of Cake