a barrel of fun

Chocolate Candy Torte

makes one 6 inch round layer cake plus 12 cupcakes

INGREDIENTS:

Celebration Cake

Chocolate Buttercream Frosting

9 Kit Kat bars

2 cups M&M's

12 mini macarons

METHOD:

1. Preheat oven to 350F (177C). Prepare a muffin tin with 12 cupcake liners. Grease and line two round 6 inch cake pans.

2. Follow the Celebration Cake recipe and fill cupcake liners and cake pans with batter. 

3. Bake cupcakes for 10-12 minutes. Cool completely on a wire rack.

4. Bake cakes for 30-40 minutes. Cool completely on a wire rack.

5. Prepare chocolate buttercream and frost cupcakes as desired. Decorate with macarons.

6. Split the Kit Kat bars in half so that you have 18 pieces.

7. Use remaining buttercream to frost the cake layers together. Spread buttercream up the sides and on top of the cake. Vertically press the Kit Kat bars along the side of cake. You may have extra bars leftover depending on how much buttercream there is on the cake. Fill the top of the cake with M&M's. Chill the cake for 1 hour to allow decorations to set.

8. Once the cake is set, tie a ribbon around the cake for presentation (optional). Allow the cake to come to room temperature before serving.