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Add some drama with these cake candle sticks


3/4 Cup Unsalted Butter, Room Temp

1 1/2 Cups Packed Light Brown Sugar

3 Tablespoons Vegetable Oil

4 Large Eggs

1 Teaspoon Vanilla Extract

2 1/2 Cups All Purpose Flour

3.4 ounce Butterscotch Instant Pudding Mix

3 1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 1/2 Cups Milk

2 Cups Unsalted Butter

8 Cups Powdered Sugar

2 Teaspoon Vanilla Extract

2 to 3 Tablespoon Warm Water

Pinch of Salt

Four 6″ Cake Pans and 4″ Cake Pans

Parchment Paper

6 and 4″ cake round

Long Birthday Candle

Black Gel Food Coloring

Candy Melts

Cake Icing Smoother

Icing Bags

Cake Dowel Rod


1.Preheat oven to 350 degrees for butterscotch cake.

2.Combine dry ingredients in bowl, set aside.

3.Mix together butter, vegetable oil and brown sugar for 3 to 4 minutes.

4.Add eggs and vanilla until well combined.

5.Slowly add half of the dry ingredients mixture to wet mix until almost completely combined.

6.Add milk, once combined, add the remainder of dry ingredients.

7.Recipe will make four 6″ cakes or six 4″ cakes. Bake for 22 to 25 minutes. Allow to completely cool.

8.Once cakes are cooled, wrap in plastic wrap and chill in the fridge for 30 minutes.

9.After the cakes are cooled they can either be stacked as a 6″ layered cake, make it around 5 to 6″ tall or make a taller (7″ to 8″ tall) cake using 4″ cakes.

10.Make buttercream frosting. Mix butter until smooth and creamy.

11.Add two cups of powdered sugar until smooth and creamy, add another two cups.

12.Add vanilla and water until smooth. Mix in remaining powdered sugar two cups at a time. To cut the sweetness, add a pinch of salt.

13.Slowly, one drop at a time, add black gel food coloring to buttercream frosting until you reach a desired gray shade.

14.Add a small amount of frosting to cake round and stack cake/frosting layers.

15.Dirty frost all of the cake and chill for 30 minutes in fridge.

16.For taller cakes add a dowel rod for support.

17.Frost cakes using cake icing smoother to create a smooth candle like finish.

18.To make the melted candle effect you can use candy melts or royal icing.

19.Melt down candy and slowly pour onto the edges of the cake, do not fill in the center of the cake at this time.

20.Allow to harden and then add another layer of drips. Repeat two more times.

21.Scrap the top half of the wax from your candles to expose the wick.

22.Place candles onto cake. For a 6″ cake you can add three candles. Press into cake until the wax end of the candle is hidden.

23.Add a thin layer of melted candy to the center of the cake.


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