Pirates and Peppermint

sunday was step sister s's birthday, we went to a pirate dinner show. This has been open for maybe two years, we had first noticed it when we are medieval times for sister s's birthday (what's with my family and dinner shows i have no idea) we were all super excited. it didn't quite live up to our expectations. i'm not really even sure how to describe the show. i was very lost most of the time, i know there was a black pirate who acted retarded and all of the other pirates kept kicking him and punching him. i also know that they introduced our pirate as antonio the italian, but ps italians do not come from puerto rico and its rude to tease people :) but overall it was a nice night, before we went to the show we all met at my dad and a's for a birthday cake i made s.

so i got the idea from this cake from the cover of a magazine at the grocery store, i looked through the magazine and saw that the frosting was whipped cream, seeing how i am not white trash this was not going to work for me, so i decided to make my favorite cake and frosting and cover it with the crushed peppermints

Vanilla Cake
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract
Line two cake pans with parchment paper (or lightly flour)
Preheat oven to 350
In a small bowl, add the flours; stir to combine; set aside.
In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
Add the sugar gradually and beat for 3 minutes or until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla.
With each addition, beat until the ingredients are incorporated but do not over mix.
Spoon batter into cake pans
Bake in a 350° oven for 30-35 minutes.
Cool in tin for 15 minutes
Remove cakes from the tins and cool on a wire rack before icing.

Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar (i use about 6 at most)
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

After cakes are frosted crush up peppermint candies or candy canes and cover the cake.

Enjoy!