Tessa Huff


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Ultimate Candy Bar Cake

Ultimate Candy Bar Cake

CandyBarCake1 Ok guys, this might just be my most indulgent recipe ever.

Second to pumpkin spice coffees and baked goods, who else is guilty of downing handfuls of candy this time of year?  I will even admit to finishing off the Halloween stash before the trick-or-treaters pick out their costumes.  However, with my perpetual diet and life-long quest to eat a little healthier and a bit less-processed, it's always a constant battle: to have or not to have Candy Corn in the house.  I am sure many of you can relate ;)

This week, I solved about half the problem.  I snagged what was left of some candy bars that "mysteriously" found their way into the house and decided to put them in a cake.  Now, I know what your thinking, "How in the heck is a candy-filled cake at all healthy?"  Well, it's probably not, but it sure helps eliminate the temptation of munching on all the chocolate all at once.  Plus, paired with a bit of silky caramel and fluffy fudge, hopefully one small slice will suffice and the rest can be shared and enjoyed.  Or at least that is how I will justify the amazingness that is this Candy Bar Cake.


Okay, it's not really a fix for all that candy eating, but that's okay, right?  For this recipe, I chose to fill loaf-shaped layers of cake with candy bars.  I picked simple KitKats, but I'm sure almost any favorite would do.  To continue along with the candy bar theme, I made a layer of almond cream and caramel, before finishing off the entire cake with chocolate fudge.  The shape resembles that of a candy bar as well.  This cake is truly one to celebrate with.  It's a bit rich but will certainly kill any craving for sugary "fun sized" treats.  Plus, it's cute and your guests will get a kick out of a cake filled with candy bars, for sure.


You'll need:
1/2 recipe Vanilla Butter Cake
Almond Buttercream
Chocolate Fudge Frosting
Store-bough Caramel sauce
KitKat bars (about 3 original packages)
 1. Once cool, carefully invert the cake.  Trim the 1/4 sheet cake into three 8" X 4" pieces.

2. Place 1 layer of cake on a cake board or cake stand.  Spread a layer of buttercream onto the cake.

3. Create a buttercream "dam" with a a piping bag.  Fill in with caramel sauce. (*jarred Dolce de Leche recommended)

4. Top the caramel layer with another layer of cake.  Spread a thin layer of buttercream on top.

5.  Place KitKat bars on top of the buttercream- being sure to break the sticks apart for easier cutting later on.

6.  Top KitsKats with another thin layer of buttercream and secure with third piece of cake.

7.  Ice cake with fudge frosting and sprinkle with any remaining KitKat bits.

For full list of details and recipes, head over to The Cake Blog








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