This delicious cake is shaped like a candy cane and is perfect for Christmas morning – learn how easy it is to make this Danish candy cane yourself!
Ingredients
8 oz of softened cream cheese
1/2 cup of sugar
1 teaspoon of vanilla or 1/2 teaspoon of vanilla and almond extract, each
16 ounces of crescent rolls 2 tubes of 8 ounces
21 ounces canned cherry pie filling
For the enamel:
1 cup of powdered sugar
1 tablespoon of softened butter
1 tablespoon of milk
¼ teaspoon vanilla
Things you will need
Silicone baking mat
Rubber spatula
Mixing bowls
Cookie sheets
Instructions
Preheat the oven to 375°F. Place parchment cookie sheets on line 2 and set aside.
In a medium bowl, mix cream cheese, sugar and vanilla (or vanilla and almond extract).
On a cookie sheet, line up four crescent triangles in a straight line along the wide ends, slightly overlapping the corners. Starting with the fifth crescent, begin to curve the head of the cane.
Extend the interior along the wide end of the triangles with half of the cream cheese. Cover it with half of the cherry pie filling. Fold over the ends of the triangles to form stripes. Repeat the assembly with the rest of the half-moon rolls, the cream cheese and the cherries.
Bake for 15-20 minutes until golden.
For the icing:
While baking the cakes, combine all the ingredients for the icing, mixing them until smooth. Frost the Danish while still hot, being careful to frost only the crescent stripes.