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Sub-Tropical SpongeBob Mini Cake

Instructions:

Step 1

In advance: Pipe candy door, window and smokestack. Tint 2 oz. candy blue. Trace patterns and tape to board; cover with waxed paper. Pipe basic shapes using melted candy in cut parchment bag; tap to settle candy, refrigerate to set. Overpipe window center, wheel and smokestack details. Let set.

Step 2

Bake and cool 1 in. high sheet cake using firm-textured batter such as pound cake (1 cake makes 10 treats). Place football cutter from set upside down on cake top; use knife to cut around outside of cutter. Make pineapple shape by trimming bottom straight and top round. Place cakes on cooling grid set over pan. Tint 10 oz. candy orange. Cover cakes with melted candy; tap to settle candy, refrigerate until set. Tint 2 oz. candy dark orange. Use cut parchment bag to pipe lines and dots. Let set. Cut spearmint leaves in half lengthwise. Roll out on waxed paper sprinkled with sugar; cut leaves in assorted lengths. Attach door, window, smokestack and leaves with melted candy; let set. Position SpongeBob topper.