Directions (continued)

• completely. In a large mixing bowl, cream butter and sugar until
• light and fluffy. Add eggs, one at a time, beating well after each.
• Beat in vanilla. Combine the flour, baking soda, salt and baking
• powder; add to creamed mixture alternately with cocoa mixture. Beat
• until smooth. Fold in peppermint candies.
• Pour into four greased and floured 9-in. square baking pans. Bake at
• 350° for 25-30 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• For frosting, in a large bowl, cream butter. Add confectioners'
• sugar, 1 cup milk and extract; beat on low until combined. Beat on
• medium for 1 minute or until frosting achieves spreading
• consistency, adding remaining milk if necessary.
• Place one cake layer on a serving plate; spread with frosting. Repeat
• three times. Frost sides of cake.
• For fondant, in a large mixing bowl of a heavy-duty stand mixer,
• cream shortening until light and fluffy. Beat in confectioners'
• sugar until crumbly. Gradually beat in corn syrup on low speed
• (mixture will be stiff).
• Divide in half; tint one portion red and one portion pink. For
• ribbon, on a work surface dusted with confectioners' sugar, roll out
• red portion into a 19-in. x 4-in. rectangle; cut in half lengthwise.
• Carefully arrange over cake, draping ends down the sides. On a work
• surface dusted with confectioners' sugar, roll out pink portion into
• a 19-in. x 2-in. rectangle; cut in half lengthwise. Carefully
• position over red ribbon, draping ends down the sides.
• Just before serving, break ribbon candies in half; place over ribbon
• on top of cake, creating a bow. Decorate with round candies if
• desired. Yield: 24 servings.