Candy Cane Trifle

Red and White.
Traditional candy cane colours.
Minty freshness.
Original winter flavour.

When I found a recipe in our LCBO magazine (which I had yoinked off my mother in law's counter - sorry, I'll bring it back!) that featured a red velvet cake (which is my son's fav) and white layers of minty whipped cream and white chocolate ganache I knew I wanted to make this for our family holiday dinner.
Trifle.
YES!
Bringin back the old school desserts - awesome.  Maybe I should bring back the jello salads? NAAA

I should divulge I cheated a little.
I used a boxed red velvet cake mix. The recipe did give direction for making your own but, well, I didn't have time and my mother in law had given us a bunch of cake mixes (red velvet since its the Little Ughs fav) so might as well use em right?
If you have a favorite recipe for it please be my guest, replace it with your cake recipe or you could use the recipe supplied by the linked recipe below.

This is a beautiful presentation and a wonderful dessert to serve at your next gathering - but I would suggest not making it for 2.
I also suggest using a tad more peppermint extract.  I used a touch more than the recipe called for but it really could have used another 1/2 tsp. or so.

Enjoy - we did!

I'm listening to: Candy Cane Children - White Stripes


Candy Cane Trifle

1 box red velvet cake, prepared according to package
white chocolate ganache
mint whipped cream

White Chocolate Ganache
8 squares white chocolate
1 c. whipping cream
1 c. softened light cream cheese
Bring cream just to a slow boil in a saucepan.  Chop up white chocolate and place in a heat proof bowl.  Add the cream to the bowl and let stand 2 minutes.  Stir until combined.
Whip the cream cheese in a separate bowl and slowly add in the chocolate mixture.
Place in the fridge about 30 minutes or until slightly thickened.

Mint Whipped Cream
2 c. whipping cream
1 tsp. peppermint extract (maybe a little more but do the taste test)
1/4 c. granulated sugar
Whip together the cream and extract along with the sugar until soft peaks form.  Set aside.

To assemble:
Cut the cooled cake into 1 inch cubes.
In a trifle dish or large bowl place a small amount of ganache in the bottom.
Add a layer of cake cubes.
*depending on how large your dish is will determine how many layers and how you divvy your components up*
Add a layer of ganache mixture.
Another layer of cake.
Add a layer of whipped cream.
Repeat until your ingredients are all used - but end with whipped cream.

YUM!

Recipe inspired by LCBO's Candy Cane Red Velvet Trifle