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1
Preheat the oven to 350 degrees F and coat two 9-inch-round cake pans with cooking spray; line with parchment paper.
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2
Prepare the cake mix as directed; transfer the batter to the pans.
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3
Bake and cool as directed.
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4
Combine half of the frosting with the crushed candy.
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5
Place 1 cake on a small cardboard circle, domed-side down; spread with the candy frosting.
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6
Place the other cake on top, domed-side up.
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7
Round the bottom and top edges of the layer cake with a small serrated knife as shown.
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8
Cover the whole cake with a thin layer of the remaining plain frosting.
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9
Microwave the marshmallows with 1/4 cup water in a large bowl until melted.
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10
Add the peppermint extract; gradually beat in all but 1/2 cup confectioners' sugar with a mixer until thick and stiff.
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11
Beat in the butter.
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12
Remove half of the frosting mixture; knead in a little more confectioners' sugar until smooth.
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13
Roll out into a 13-inch circle on a piece of parchment dusted with confectioners' sugar.
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14
Carefully invert the rolled-out frosting onto the cake; peel off the parchment, brushing off the excess sugar.
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15
Tuck around the bottom edge of the cake, pressing gently to adhere; trim the excess.
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16
Beat enough gel food coloring into the remaining frosting mixture until bright red.
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17
Knead in the remaining confectioners' sugar until smooth.
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18
Roll out the red frosting until 1/4 inch thick.
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19
Cut a 7-by-1 3/4-inch wavy stripe with a pointed tip out of paper (for a template, go to foodnetwork.com/caketemplate).
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20
Using the template, cut out 7 red stripes of frosting.
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21
Carefully arrange the red stripes around the cake with the tips meeting at the center; press gently to adhere and tuck around the bottom of the cake, then trim any excess.
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22
Wrap the cake in cellophane.
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23
Photograph by Andrew Purcell
