In the finale of our three-part holiday series, Amanda Smith Fowler, Flower magazine’s style editor, sets an opulent dessert table using pieces from our partner Replacements, Ltd. Margot Shaw, our founder and editor-in-chief, joins her to talk about traditions that make the season special. Learn more about featured items at replacements.com, and find the recipe for Peppermint Red Velvet Cake below.
Holiday Dessert Table Tips
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Sprigs of rosemary and cranberries make a festive garnish for flutes of champagne. Pictured: Empire fluted champagne glasses by Baccarat from Replacements, Ltd.
Start a gifting tradition. “When I had a little girl, I decided to choose a silver pattern and give her a place setting each Christmas,” says Amanda. Pictured: Old Orange Blossom sterling jelly/cake server (1905) by Alvin from Replacements, Ltd.
Peppermint Red Velvet Cake
Red Velvet Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups sugar
- 2 cups vegetable oil (we used Wesson)
- 2 eggs
- 2 teaspoons cocoa powder
- 1 teaspoon vinegar
- 1 large bottle red food coloring
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Peppermint Cream Cheese Frosting (recipe follows)
- Peppermint candies (optional)
1 | Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, salt, and baking soda.
2 | Using a stand mixer and beating until well combined after each addition: Cream the sugar and oil. Add eggs one at a time. Combine cocoa powder, vinegar, and food coloring; add to sugar mixture. Alternately add flour mixture and buttermilk in 2-3 parts, beginning and ending with flour mixture. Lastly, add vanilla, blending well. Divide batter evenly between 2 greased and floured 9” cake pans.
3 | Bake at 350 degrees for 30 minutes. Cool cake layers in pans on a wire rack for 10 minutes. Remove from pans, and let cool completely on wire rack (about 1 hour). Frost cake with Peppermint Cream Cheese Frosting. Decorate with peppermint candies, if desired.
Note: In the video, we used 4 smaller pans to accommodate the Versace cake pedestal.
Peppermint Cream Cheese Frosting
(enough to frost a 3-layer cake)
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 1-2 teaspoons heavy whipping cream
- 8 cups powdered sugar
- 3-4 teaspoons peppermint extract
In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Add 1 teaspoon heavy whipping cream. Gradually add powdered sugar, beating at low speed until smooth. Add extract, beating until blended. Use remaining 1 teaspoon heavy whipping cream, if needed, to reach desired consistency.
“In my family, we’re bakers and the holidays are a big deal. We always have different cakes and pies and cookies. This whimsical Peppermint Red Velvet Cake is a favorite at our house because my daughter likes to help unwrap the candies and put them on the cake.” — Amanda Smith Fowler
This post is sponsored by Replacements, Ltd. Featured items are available at replacements.com
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