To cut the cake like a candy cane, freeze cooled cake for 2-3 hours. Cut corners at the top of the cake so they are rounded, which will be the top of your candy cane. Cut cake, approximately 4-5 inches from the top, down the center to the other end of the cake opposite from the top, removing only about 1/2 inch wide and 9 inches long out of the center dividing your cake into two, with the top section still connected. Next cut across one half of the cake to make the tip of the candy cane and use the remaining bottom half to add on to the long side of the cake.
Cake and frosting recipes from the BHG New Cookbook
Cake idea adapted from Great American Favorite Brand Name Cookbook