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Hot Chocolate! Cake

Your guests will warm up to this cake decorated with Candy Melt® brand confectionery coating scrollwork and malted milk ball borders. Pretty rose-tinted icing provides a perfect background.


Difficulty: Easy


Step 1

In advance: Make candy heart. Set 3rd largest heart cutter inside 6 in. heart pan. Pour in melted Candy Melts between cutter and pan sides, to 1/4 in. deep. Tap to settle then chill until firm. Cut Cookie Stick to 6 1/2 in. long and attach to back with melted candy, leaving excess at bottom to insert into cake. Let set.

Step 2

Bake and cool 2-layer cakes; trim 1 layer to 2 in. high to make 5 in. high cakes. Ice smooth and prepare for Stacked Construction but do not stack. Set each cake on a slightly smaller cake pan or bowl to elevate. Cut waxed paper strips: a 5 x 19 in. strip for 6 in. tier, two 5 x 13 in. strips for 8 in. tier, two 5 x 16 in. strips for 10 in. cake, two 5 x 19 in. strips for 12 in. cake.

Step 3

Using melted candy in cut parchment bag, pipe random circles and swirls over and beyond edge of waxed paper strip (work with 1 strip at a time). Let set briefly then wrap around cake sides paper side out, pressing to transfer candy to icing. Chill until set then carefully remove waxed paper. If using plywood or foamcore board, wrap with foil. Stack cakes. Attach malted milk balls with icing for bottom borders.

Step 4

At reception: Insert candy heart.

** The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.