• Prepare your molds by spraying them with non-stick cooking spray and inserting lollipop sticks into the molds.
• Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.
• Allow to boil, without stirring, until candy reaches 300 degrees Fahrenheit (Hard crack stage).
• Once the candy reaches 300° F, remove it from heat. Allow it to sit until it stops bubbling completely (this allows the air bubbles to escape in order to produce a clear candy).
• Stir in the flavoring of your choice, and coloring if desired.
• Add some edible glitter to give the lollipops some added sparkle.
• Working quickly, spoon the candy into the mold cavities, making sure to cover the back of the stick.
• Caution: Serious burns can be caused from working with melted sugar. Use extreme caution! If sugar comes in contact with your skin, hold it immediately under cold running water.
• Allow to cool completely and remove from mold when hardened.
• Clean pans and utensils by soaking in very hot water. It may seem that you will never be able to use your pans and spoons again, but don’t worry, the hot water will melt all the sugar off.
• Store Lollipops individually wrapped, in an airtight container at room temperature for up to a month.   Candy bags are available at cake supply and craft stores.

• Finely chop the semi-sweet chocolate and place in a medium size mixing bowl.
• Heat the cream until almost boiling.
• Pour heated cream over the chocolate and allow to stand for a few minutes to soften.
• Mix well until all the chocolate is dissolved.
• Add Nutella and mix until smooth and silky.
• Stir in hazelnuts and mix well.
• Add Frangelico if desired and mix.
• Scrape down the sides of the bowl and cover Nutella mixture with plastic wrap, placing the wrap directly on the top of the mixture.  Refrigerate for several hours to allow the Nutella ganache to set up.
• Tip: When a recipe calls for cordials or liquor you wouldn't normally purchase, just buy a “mini” or “airline” bottle. Many of the cordials used in recipes are thirty dollars or more for the full-sized bottle.
• Line a sheet pan with wax paper.
• Using a melon baller or teaspoon, scoop enough ganache to roll into a 1″ ball.  A melon baller works really well and helps keep the truffles a uniform size.
• Roll the chocolate between the palms of your hands. If the chocolate gets to soft, place it back in the fridge for a few minutes to set up.
• Tip: Wash the chocolate off of your hands periodically to prevent sticking, making sure to completely dry your hands, water and chocolate do not mix. I find wearing latex-free gloves makes the process easier.
• Once you have formed all the balls, place the pan in the fridge and allow the chocolate to set up, do not freeze.
• Take the pan out of the fridge and allow it to slightly warm while you temper the chocolate coating.
• Tip: The balls must be firm in order to dip in the coating, however if they are too cold it will cause the coating to crack as they warm up and expand. If they are too warm, they will fall apart in the coating. If the balls feel like they are getting too soft, put them back in the fridge for a few minutes.
• Temper the candy melts in the microwave or over a double boiler.
• Working quickly drop a ball into the coating, rolling to completely cover, remove, and place on wax paper to set up. Use a fork to turn and lift the truffle out of the coating, or you can purchase a dipping tool at most craft supply stores.
• If your coating begins to set up, slightly warm the chocolate. Place the balls back in the fridge if they feel too soft.
• Finish the truffles by tempering a small amount of light chocolate and piping it on for a bit of decoration.

Cake

• Position a rack in the middle of the oven and heat to 350° F. Butter two 8″ round cake pans and line the bottom with parchment paper. (trace around the outside of the pan with a pencil).
• Combine the flour, baking powder, and salt in a bowl, sift together by mixing with a whisk.
• Cream together the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
• Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
• Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition.
• Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
• Pour the batter into two mixing bowl dividing it evenly.
• Add 6 – 8 drops of peppermint oil to one half, and 5 – 6 drops of red gel paste to the other.
• Using a quarter cup scoop for each half of the batter, place a scoop of the white batter in the center of each pan. Drop a scoop of the red into the center of the white batter. Alternate between the two colors dropping the batter into the center of the last color until all the batter is gone. Don’t worry if it is not exact. Lightly tap the pans on the counter to help the batter even out.
• Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean.
• Cool the layers in the pans on racks for 5 minutes, then turn out onto racks to completely cool.

Ganache Frosting

• Place chocolate pieces in a mixing bowl.
• Heat the cream in a sauce pan until it just begins to boil. Pour hot cream over chocolate and slowly mix (the heat from the cream will melt the chocolate). When the mixture becomes smooth and creamy add the butter and mix well.
• Set aside and allow to cool to room temperature.
• When the chocolate mixture is room temperature place it in the bowl of a stand mixer fitted with a whisk attachment. On low-speed add the confectioners’ sugar a little at a time. Add the meringue powder. Increase the speed of the mixer to high, and whip for 5 to 8 minutes, or until stiff peaks form (Frosting will double in volume and take on a silky appearance).

Assemble

• Level the tops of the cakes if needed with a sharp knife by slicing off the “hump” in the center if need be. Spread a layer of frosting on top of both layers.
• Put a small dab of frosting on the center of your cake circle or plate (this will prevent sliding) and place the first layer over it. Turn the second layer over and place it frosting side down on top of the first to create a sandwich. Using a gentle twisting motion shift the top layer to make sure the two are evenly stacked and the top of the cake is level.
• Cover the top of the cake with a layer of frosting.
• Frost the sides of the cake. Once the entire cake is covered with an even layer, use the tip of your knife add peaks and swirls (Remember ganache frosting is chocolate and dries with a thin hard shell, so make sure to work in all the swirls you want before it sets, do not try to go back into the frosting with your knife once it is set up).
• Dust the top with some crushed candy canes. Arrange some canes to create a topper for your cake. Dust with CK Disco Dust or Edible Glitter for some added magic.