CANDY MELT CAKE

Candy Melt Cake Project

LEVEL: INTERMEDIATE

WHAT YOU'LL NEED

  • Measuring spoons
  • Basic turntable
  • Pink icing colour
  • 12 inch disposable piping bags (24 pack)
  • Icing smoother
  • Decorator preferred 11" straight palette knife
  • Conversation hearts lollipop candy mould
  • Small cake leveller
  • Cake release pan coating
  • Pure vanilla extract
  • 'Easy Layers!' Hearts tin set
  • Pink candy melts
  • Blue candy melts
  • 8 inch lollipop sticks
  • Violet icing colour

Cake Batter

  • 4 Eggs, gently beaten
  • 200 g unsalted butter, softened
  • 200 g caster sugar
  • 200 g self-raising flour
  • Pinch of salt
  • 1 teaspoons vanilla extract
  • Grease for tin

Vanilla Buttercream

  • 250 g salted butter
  • 500 g icing sugar
  • 1 teaspoon vanilla extract
  • A little water

White Chocolate Ganache

  • 200g white chocolate
  • 70 ml whipping cream

INSTRUCTIONS

Step 1 - Cake Batter - Oven - preheated to 170 degrees celsius. Grease the tins with either Wilton Cake Release or a little melted butter. Cream together the butter, sugar and salt until light and fluffy. Beat in the eggs a little bit at a time until fully incorporated. Gently fold in the flour until just combined. Divide the mixture into 5 and colour into different shades of pink and violet. Pour the mixtures into separate tins and smooth the surface. Bake for approximately 15 - 18 minutes or until the surface springs back to the touch. Remove from the oven and cool for a few minutes before turning out onto a cooling rack.

Step 2 - Vanilla Buttercream - Mix together all of the ingredients, starting with just 2 tbsp of water, adding a little more if the mixture is too stiff. Mix on a high speed for about 5 minutes, or until the mixture is light and fluffy.

Step 3 - White Chocolate Ganache - Heat the cream to boiling point and pour over the chocolate. Stir until fully melted.

Step 4 - Layering and icing the Cake - If needed level the tops of the cakes with a knife or leveller. Use a turntable, layer the cake up with layers of buttercream and cake.

Use a palette knife to ice a thin layer of buttercream all around the top and edges, chill to set. Divide the remaining buttercream and colour shades of pink and violet. Palette knife on the different colours in alternating 'bands' around the cake. Use a cake smoother to neaten off. Chill to set.

Step 5 - Putting the Drip on the cake - If needed melt the ganache to a pouring consistency (be careful, don't make it too runny as you want the drips to hold their shape). Pour into a piping bag, snip off the end and pipe drips all around the top edge of the cake. Sprinkle the top with sprinkles.

Step 6 - Making the Love Heart Lolly Pops - Melt the candy melts as per packet instructions. Place some sprinkles and sweets into the Heart Candy Moulds. Pour the candy melts into the mould and insert in a paper stick. Leave to set in the fridge. To make violet coloured lollipops, add a little of the blue candy melts to the pink ones. Insert the lollipops into the top of the cake and attach one to the side with a little ganache.

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