From HERSHEY’S Makes 64 (1-inch) squares As a decadent and festive treat, this CADBURY Holiday Chocolate Fudge recipe is hard to beat! INGREDIENTS 3 1/2…
Live Music from the North Pole!
From JOANN
Bright and bold drip cake
YOU’LL NEED
6″x 2″ round pan
Cooling grid
Icing smoother
9″ angled spatula
Disposable decorating bags
Tweezers
Favorite cake mix or recipe
Creamy White Decorator Icing – 4lb tub
6 – Cell Sprinkles Mix
Blueberry Lemonade Candy Melts Candy
Key Lime Pie Decorating Icing Pouch
DIRECTIONS
1.Bake cake. Prepare cake batter following recipe instructions. Bake and cool three cake layers.
2.Level, fill and stack for 6″ high cake. Add sprinkles. Mix 6 – cell sprinkles together. Lightly press sprinkles to bottom of cake. Reserve remaining sprinkles mix.
3.Melt candy. Melt Blueberry Lemonade candy according to package directions. Prepare decorating bag with melted candy; cut 1/4″ from tip of bag. Pipe melted candy on top of cake, then pipe drips down side of cake. Immediately top cake with some of the remaining sprinkles.
4.Chill cake until set, about 10 to 15 minutes. Reserve remaining melted candy and sprinkles for later step.
5.Pipe border. Prepare icing pouch with star tip. Using e-motion technique, pipe border around top of cake. Decorate cake. Using remaining melted candy and tweezers, attach remaining sprinkles to top of cake and candy drips on side of cake.
Find this recipe and more holiday treats at joann.com
From HERSHEY’S Makes 64 (1-inch) squares As a decadent and festive treat, this CADBURY Holiday Chocolate Fudge recipe is hard to beat! INGREDIENTS 3 1/2…
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