Sweet Love of Mine Candy Melts Candy Cake

Here's proof that Candy Melts candy can look great on a cake without even melting them! This divine chocolate creation is decorated with whole Candy Melts candy wafers and nonpareils, plus a great heart topper molded inside a heart cutter. Perfect for an anniversary or Valentine's Day celebration.

AmountCake serves 32.

Ingredients & Tools
Instructions

Ingredients

24 ounces White Candy Melts® Candy
solid vegetable shortening
4 bottles White Nonpareils, 3 oz. - Cake Decorating Supplies
Favorite chocolate cake recipe or mix
Chocolate Buttercream Frosting

Tools
Nesting Heart Cutter 6 Set
15 1/4 x 10 1/4 in. Recipe Right® Cookie Pan
10 in. Cake Circles
8 in. Lollipop Sticks
food-safe scissors
Disposable Candy Piping Bags, 12-Count
10 Inch X 15 Inch Parchment Sheets 24 Count
Double Roll Parchment Paper
6 in. Round Pan
8 in. Round pan
10 x 16 Non-Stick Cooling Rack
Cake Leveler, Small, 10-Inch
Adjustable Cake Leveler for Leveling and Torting, 12 x 6.25-Inch $8.40
6 in. Cake Circles
10 x 14 in. Cake Boards
Fanci-Foil Wrap
Tape
Wooden Dowel Rods
Decorator Preferred 13 inch Angled Spatula
Round Cake Decorating Tip 2
12 in. Disposable Decorating Bags

Instructions

Click to mark complete

Make candy heart topper. Two days in advance, melt 2.5 oz. white Candy Melts Candy according to package directions. Place largest heart cutter from set in non-stick cookie pan. Use finger to lightly coat inside of cutter edge with solid vegetable shortening. Place third smallest (2 1/2 in.) heart cutter into center of largest heart. Use finger to lightly coat inner and outer edges of third smallest heart cutter with solid vegetable shortening.

Pour melted candy into large cutter, 3/4 full, leaving small cutter area open. Tap gently to smooth. Sprinkle with white nonpareils. Chill until firm, about 15 minutes. Gently remove both cutters.

Bend lollipop stick to follow curve of heart topper, leaving 3 in. straight to insert in cake. Use melted white candy in cut decorating bag to attach stick to back of topper. Chill until firm, about 3 to 5 minutes.
Prepare cake side candy wafers. One day in advance, preheat oven to 170°F or low/warm setting. Place approximately 40 white Candy Melts candy wafers at a time, flat side down, on parchment paper-lined cookie pan.

Put cookie pan in warm oven for a few minutes until candy surface is softened but not so long that candy spreads or melts. Remove pan from oven and immediately sprinkle with white nonpareils. Chill until firm, about 15 minutes. You will need a total of 200 Candy Melts candy wafers (approximately 17.5 oz.).
Make layered cakes. Two days in advance, prepare batter following recipe directions using 3 in. high pans. Bake and cool 2-layer 6 in. and 8 in. cakes.

Prepare chocolate buttercream icing following recipe directions. Prepare cakes for stacked construction. Layer and fill on foil-wrapped cake circle, trimming cakes and adjusting icing fill as needed for 5 in. high cakes.
Ice cakes. Use spatula to ice cakes smooth.
Decorate cake. Use tip 2 and icing to attach prepared candy wafers to sides of cake: 8 in. tier will need a total of 115 wafers; 6 in. tier will need 85 candy wafers. Insert heart topper into top of cake.