It’s a boy! Celebrate the newest addition to your family with this Hues of Blues New Baby Cake. Great for serving a crowd, this two-tier cake is decorated with candy bark, meringue cookies, candies and more.
*Combine Royal Blue, Violet, and Black icing colors to get navy blue shown.
One day in advance, make meringue cookies.
Prepare two recipes meringue batter following recipe instructions. Divide batter equally into three bowls. Using Kelly Green and Royal Blue icing colors, tint one bowl pastel green, one bowl pastel blue and leave remaining bowl white.
Prepare four disposable decorating bags with tips 1M, 6B, 1A and 4B. Using spatula, stripe some bags with colored batter and fill with white batter. Fill remaining bags with tinted and white meringue batter. Pipe meringues of various shapes and sizes. Bake and cool.
Make candy bark.
Melt two bags bright white Candy Melts candy, separately, following package instructions. Using green candy color, tint 12 oz. melted candy light green. Place 2 oz. green melted candy and 2 oz. white melted candy into two parchment bags. Reserve remaining green and white candy for later step.
Pipe rows of small white dots on one cookie pan and green dots on other pan. Let set at room temperature about 15 to 20 minutes.
Melt 20 oz. royal blue Candy Melts candy following package instructions. Add black and violet candy color to achieve navy blue color shown. Place 10 oz. navy blue melted candy in decorating bag with small tip cut off. Pipe candy around light green dots. Reserve remaining 10 oz. for later step.
Using 10 oz. reserved white candy, add black, blue and violet candy color to achieve gray color shown. Place in decorating bag with small tip cut off. Pipe candy around white dots.
Tap pan on counter to remove air bubbles from candy. Chill until set, about 20 minutes. Remove candy from pans.
To make solid bark, spread one cookie pan with remaining green candy and other cookie pan with remaining navy blue candy. Chill until set, about 20 minutes. Remove candy from pans.
Break bark into shards, varying in size and shape. Using leftover melted candy, attach lollipop sticks to backs of large candy shards, allowing 6 in. for cake insertion.
Make candy plaque.
Melt 4 oz. bright white Candy Melts candy following package instructions. Print out template; use template to cut two sheets freezer paper. Place one sheet shiny side up on 10 in. cake board. Spread with melted candy. Place second sheet of paper shiny side down on top of candy. Press down slightly, cleaning edges with spatula. Transfer candy to non-stick cookie pan.
Place 1¾ in. tube under right side of bottom template, tucking right point around and under tube to create curve. Curl left side of template up, using a heavy object, such as a juice glass, to hold curve in place. Chill plaque 5 to 10 minutes. Carefully peel paper away from candy.
Carefully lay plaque face down on cake board. Using leftover melted candy, attach lollipop stick to back, allowing 6 in. for cake insertion. Chill until set, about 15 minutes. Place on cake board with crumpled up paper towels to support until ready to use.
Bake and stack cakes.
Bake and cool three 6 in. and 8 in. cake layers. While cakes bake, prepare buttercream icing. Fill and stack layers on cake circles for 6 in. high cakes. Ice cakes smooth and prepare for stacked construction.
Using 12 oz. bright white Candy Melts candy, prepare ganache following recipe instructions. Let cool 10 to 15 minutes. Place in decorating bag and cut tip. Starting at left edge of top tier, pipe ganache, allowing some to run down the side of cake. Cover half of top tier. Repeat for bottom tier, starting on right side and allowing ganache to run down side of 8 in. tier.
Tint ¼ cup icing navy blue using color combination provided. Prepare decorating bag with tip 3 and navy blue icing. Pipe message on front of candy plaque.
Insert candy plaque into top tier. Insert candy shards, angling as desired. Add meringues, gumballs, lollipops, rock candy and round chocolate candies, securing with white icing.
Add small candy shards to bottom tier, as well as remaining gumballs and meringues. Prepare decorating bag with tip 21 and white icing. Pipe stars down side of bottom tier.