Have you ever just wanted a birthday cake that is so OTT everyone stops to take a second look? Well here you have it!
I had the pleasure of making this exciting 18th birthday cake and I was only delighted with the final result. The birthday girl loved blue bon bons so I made sure they featured prominently.
When you’re making a cake like this, there are no rules. No rules at all. Simply have fun. Add as much colour and texturenas you wish and the final result will always be unique and outstanding.
Hope you enjoy!
For the cake
400g milk chocolate
397g tin of condensed milk
1 pack Oaties
1 pack Rich Tea
Handful of mini pink & white marshmallows
6 Mars bars, chopped
12 mini Daim bars, chopped
2 tubs vanilla frosting
Hundreds and thousands
1 bag of bon bons
Grease and line your cake tin/vessel with greaseproof paper.
Melt the chocolate and butter in a large mixing bowl over a saucepan of barely simmering water.
When the chocolate has melted, mix in the condensed milk – the mixture will start to resemble soft fudge.
Stir in the biscuits, ensuring they’re all coated in chocolate and remove from the heat.
Mix in the marshmallows and chocolate bars and transfer to the prepared tin/vessel. Level off the top and allow to set in the fridge overnight. To remove the cake from the vessel, dip into hot water to loosen the edges.
Apply a crumb coat of frosting to the cake and allow to chill for at least 20 minutes.
Colour the remaining frosting as you wish.
Apply the second layer of frosting, finishing with a smooth layer on the top.
Wearing latex gloves, press handfuls of sprinkles around the bottom of the cake follower by rows of jelly tots.
Stick in any cake toppers and arrange the bon bons on in a mound on the top of the cake.
Allow to set for at least 3 hours before cutting.