The Piqued Interest cake decorating trend mixes up bold colors in mismatched piles and mounds of ingredients creating varying elevations for a chaotic design that’s a show stopper no matter what you’re celebrating!
COLORS TINTED Buttercream Icing Use Color Right base colors and QuickCount color formulas to tint the following shade:
Yellow: 6 cups white decorator icing + 3 Y
Cookie Icing Use Color Right base colors and QuickCount color formulas to tint the following shade
Blue: 1 bottle (10 oz.) white Cookie Icing + 2 B + 1 Y
Tint candy. Melt white Candy Melts candy following packaging instructions. Tint about 2 oz. green, using green and yellow candy color, blue using blue candy color and reserve remaining white. Melt bright pink and yellow Candy Melts candy.
Make double color candy bark. For double color bark, pour a single color melted candy onto a portion of the cookie pan (candy will not fill pan bottom); move comb in a wavy motion through candy; let set at room temperature about 15 minutes. Pour second color melted candy over candy; smooth, if needed, with spatula.
Make multi-color candy bark. For multi-color bark, pour a several colors of melted candy onto a portion of the cookie pan (candy will not fill pan bottom). Move comb in a wavy motion through candy to swirl; use toothpick to drag color, if desired. Let set at room temperature about 15 minutes. Pour a final color melted candy over candy; smooth, if needed, with spatula. Chill until firm, about 10-15 minutes.
NOTE: It isn’t necessary to fill the cookie pan complettely with candy; you only need half or less.
Decorate cookies and marshmallows in a variety of candy colors. Combine jimmies, nonpareils and colored sugars. Melt any remaining Candy Melts candy in dipping containers. Dip vanilla wafers in candy; add sprinkles. Place on parchment-covered cake board. Chill until firm, 10-15 minutes. Place melted candy in disposable decorating. Cut small hole in tip and drizzle over marshmallows on parchment covered cake board. Sprinkle with sprinkle mix. Chill until firm, about 10-15 minutes.
Make the layered cake. Bake and cool three 6 in. x 3 in cake layers. Level two cake layers to 2 in. each; stack and fill layers on same-size cake circle. Cut and insert dowel rod in center of cake. Level third cake layer to 3 in and place on cake circle; stack on stacked 2 in. cake layers for a 3-tier 7 in. high cake.
Ice cake. Tint buttercream icing following color formula above. Ice cake smooth.
Add drizzle. Pour Cookie Icing into small bowl; tint following color formula above. Pour over iced cake, allowing it to lightly drip down the sides.
Decorate cake. Break candy bark into pieces of different sizes. Insert bark pieces, lollipops and other candy into cake top and arrange along sides of cake. Add sprinkle mix, rock candy, candy-coated cookie and marshmallow and assorted gummy candies.
Bold & Bright Candy Explosion Cake is rated
3.0 out of
Rated 3 out of
Would use candy melts for drips next timeThe cookie icing does not dry fast enough. It just keeps on dripping for a while, til the drips are very thin and wet, and the color bleeds out onto the buttercream. Have switched to candy melts ganache for colored drips. Keep the cookie icing for the cookies.