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Magnolia Bakery's Peppermint Ice Box Cake

I had the chance today to talk to Magnolia Bakery’s Chief Baking Officer, Bobbie Lloyd. A working mother herself, Bobbie knows all about the hustle and bustle of the holidays, and just this morning had been baking muffins early for her son’s school. I asked Bobbie some of her tried and true baking tips for the holidays, plus, she graciously shared Magnolia Bakery’s fantastic Peppermint Ice Box Cake recipe with the Family Kitchen readers.

Chocolate and peppermint combine in a traditional ice box cake of days past, one that Deb over at Smitten Kitchen has paid homage to and many others love and lust after. Plus, it’s a spectacular centerpiece that you don’t even have to bake; that is, unless you’re interested in making your own chocolate wafers.

Peppermint ICE BOX Cake

1 qt. heavy cream
3 Tbls. Granulated sugar
1 Tbls. And 1 tsp. peppermint extract
1 package Nabisco Chocolate Wafers (or make your own)

1. Pour the heavy cream into the mixer bowl. With the mixer on low, slowly pour in the sugar and the peppermint extract. Begin whipping on a medium high speed until the cream thickens slightly in the middle. Once the cream begins to thicken, whip on high speed for 30 seconds to 1 minute until the cream is very thick.
2. To make the Ice Box cake: using your off set spatula, begin by putting a very thin layer of cream on the doily, spinning and smoothing the cream out to the inner edge of the doily. Use just enough cream for the first layer of wafers to stick to the doily.
3. Take 7 wafer cookies and place around the edge of the whipped cream and one in the center. Be sure the wafers are of equal distance from each other (see above).
4. Place about ½ cup of cream for your first layer. Using the off set spatula, smooth the cream out almost out to the edge, until you can barely see the edge of the wafer.
5. For the second layer, use 7 more cookies, placing them directly in between the first layer of wafers, making sure they are of equal distance apart from each other.
6. With the following layers of the cake, stack the cookies like bricks (for example, the 3rd layer of wafers will be placed directly on top of the first layer of wafers using about ½ of whipped cream per layer).
7. Continue with this pattern until the cake is about 10 to 12 layers high.
8. Store in a Tupperware container in the refrigerator for 5 to 6 hours or overnight before serving.

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