Candy Explosion Cake
Wilton food crafting supplies
Primary Sugars 4-Mix Sprinkles
Cookie Sheet (2)
Candy Melts Dipping Tools
Small Dipping Containers
10″ x 14″ Cake Boards
Bright White Candy Melts Candy (6 oz.)
Primary Candy Color Set (yellow, blue used)
Disposable Decorating Bags
Garden Candy Color Set (green)
6″ x 3″ Round Pan
Bright Pink Candy Melts Candy (2 oz.)
14-1/2″ x 20″ Cooling Grid
Yellow Candy Melts Candy (2 oz.)
6″ Cake Circle
Short Dipping Containers
11-3/4″ Lollipop Sticks
Wooden Dowel Rods
3-Pc. Icing Comb Set
White Ready-to-Use Icing – 4.5 lb. Tub (6 cups needed)
9″ Angled Spatula
Color Right Performance Color System
Jimmies 6-Mix Sprinkles
White Cookie Icing
Nonpareils 6-Mix Sprinkle Assortment
Favorite cake recipe or mix (9 cups batter)
Large lollipops and hard candy sticks
Use Color Right base colors and QuickCount color formulas to tint the following shade:
Yellow: 6 cups white decorator icing + 3 Y
Use Color Right base colors and QuickCount color formulas to tint the following shade
Blue: 1 bottle (10 oz.) white Cookie Icing + 2 B + 1 Y
1.Tint candy. Melt white Candy Melts candy following packaging instructions. Tint about 2 oz. green, using green and yellow candy color, blue using blue candy color and reserve remaining white. Melt bright pink and yellow Candy Melts candy.
2.Make two-color candy bark. For two-color bark, pour a single color melted candy onto a portion of the cookie sheet (candy will not fill pan bottom); move comb in a wavy motion through candy; let set at room temperature about 15 minutes. Pour second color melted candy over candy; smooth, if needed, with spatula. Chill until firm, about 10 to 15 minutes.
3.Make multi-color candy bark. For multi-color bark, pour a several colors of melted candy onto a portion of a separate cookie sheet (candy will not fill pan bottom). Move comb in a wavy motion through candy to swirl; use toothpick to drag color, if desired. Let set at room temperature about 15 minutes. Pour white melted candy over candy; smooth, if needed, with spatula. Chill until firm, about 10 to 15 minutes. NOTE: It isn’t necessary to fill the cookie sheet completely with candy; fill to only half or less.
4.Decorate cookies and marshmallows in a variety of candy colors. Combine jimmies, nonpareils and colored sugars. Melt any remaining Candy Melts candy in dipping containers. Dip vanilla wafers in candy; add sprinkles. Place on parchment-covered cake board. Chill until firm, 10 to 15 minutes. Place melted candy in disposable decorating bag. Cut small hole in tip and drizzle over marshmallows on parchment covered cake board. Sprinkle with sprinkle mix. Chill until firm, about 10 to 15 minutes.
5.Make the layered cake. Bake and cool three 6″x 3″cake layers. Level two cake layers to 2″ each; stack and fill layers on same-size cake circle. Cut and insert dowel rod in center of cake. Level third cake layer to 3″ and place on cake circle; stack on stacked 2″ cake layers for a 3-tier 7″ high cake.
6.Ice cake. Tint buttercream icing following color formula above. Ice cake smooth.
7.Add drizzle. Heat Cookie Icing then pour into small bowl; tint following color formula above. Pour over iced cake, allowing it to lightly drip down the sides.
8.Decorate cake. Break candy bark into pieces of different sizes; attach lollipop sticks to back with melted candy. Chill to set, about 5 minutes. Insert bark pieces, lollipops and other candy into cake top and arrange along sides of cake. Add sprinkle mix, rock candy, candy-coated cookie and marshmallow and assorted gummy candies.
Find this recipe and more holiday treats at joann.com