Candy Lovers Birthday Cake Recipe 425 Recipes

CANDY BAR CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped candy over cake. Place frosting in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until pourable; drizzle over cake. Cool cake about 1 1/2 hours before serving.

TWIX LOVER'S CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray.
• Prepare the cake according to the package directions and bake in the prepared pan until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for 10 minutes in the pan, release the clasp on the collar and remove the cake to a cooling rack to cool completely, about 1 hour. Cut the cake in half horizontally so you have two 9-inch round cakes. Place the bottom half back in the springform pan and close the clasp on the collar. Wrap the other half in plastic wrap and set aside to use later.
• Meanwhile, make the mousse: Add the gelatin to a small bowl. Stir in 1/4 cup warm water and let sit for 5 minutes. Whisk the sugar, egg yolks and 1/2 cup heavy cream in a large heatproof bowl set over a pot of simmering water (do not let the bowl touch the water). Cook, whisking constantly, until pale yellow and thickened, 6 to 8 minutes. Add the gelatin and whisk until completely dissolved. Add 1 cup chocolate chips and whisk until melted. Remove the pan from the heat.
• Beat 1 cup heavy cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Fold into the chocolate mixture and pour over the top of the cake in the springform pan. Refrigerate until the mousse is set, 2 hours and up to overnight.
• Microwave the remaining 1/4 cup heavy cream in a small microwave-safe bowl until hot and bubbling, 1 minute 30 seconds. Place the remaining 3/4 cup chocolate chips in a medium heatproof bowl and pour the hot cream over the top. Let sit for 5 minutes, then stir until smooth. Reserve 1/4 cup of the ganache and pour the rest over the top of the mousse. Smooth out with a silicone spatula and refrigerate until hardened, about 15 minutes. Top with the second cake.
• Cut 1 inch off each Twix bar, then cut the 1-inch pieces in half crosswise and set aside. Remove the cake from the pan and place on a cake stand or plate. Re-melt the reserved ganache in 30-second intervals in the microwave if needed (you want it to be thick and spreadable). Spread the backs of the large Twix pieces with 2 tablespoons of the ganache and attach them around the outside of the cake like a fence. Drizzle the remaining 2 tablespoons ganache over the tops of the Twix pieces on the cake. Refrigerate until the ganache is hard and the bars are set, about 15 minutes.
• Spread the dulce de leche on top of the cake and arrange the shortbread and remaining Twix pieces in a bulls-eye pattern. Refrigerate until ready to serve.

CHOCOLATE LOVERS' FAVORITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

RAINBOW SURPRISE INSIDE CAKE

Steps:

• Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
• Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
• To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.

CANDY LOVER'S BIRTHDAY CAKE RECIPE - (4.2/5)

Steps:

• Directions: Glue disks together to make a 5" high stack. Paint top yellow. When dry, glue candy bars and bags of candies around cake, alternating and gluing 2 bags per space, one above the other. Glue a ring of small candies around top edge, then a ring contrasting candies inside it, then another ring. Glue large candy at center. Glue yellow ribbon along center of red ribbon and stick "birthday" letters at center. Wrap ribbon around cake, overlapping ends 1". Trim excess; glue. Secure ribbon to candy in several places with dabs of glue. Cut 7 (2 3/4") paper stars; glue a crystal to center of each. Glue a star on each side of "birthday", one to cover seam and two more on each side, spaced evenly. Add "happy" stickers above "birthday". Insert candles between candies.