LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
3 HRS 5 MINS
2 HRS 30 MINS
35 MINS
INGREDIENTS
2 boxes (600g each) vanilla cake, premix plus the ingredients required for the batter
½ cup (125ml) Nestlé Caramel Treat Dairy Dessert
1 tub (250g) store-bought vanilla icing
4 bars (41.5g each) Nestlé KitKat Caramel Crisp Wafer Fingers
1 bar (49g) Nestlé Peppermint Crisp Chocolate Bar
Edible flowers
METHOD
1. Preheat the oven and prepare both boxes of vanilla cake mix according to the package instructions with the addition of ⅓ cup of Nestlé Caramel Treat Dairy Dessert into each cake batter before baking.
2. Pour the batter into your prepared tins: 1 x square cake tin 23 x 22 x 5cm & 1 x 9-inch (23cm) round cake tin. Alternatively, bake the mix as cupcakes in cupcake liners.
3. Bake the cakes according to package instructions until a skewer inserted comes out clean. Allow to cool completely on a wire rack, then refrigerate for about one hour until firm. *Chef’s Tip: The cakes can be baked a day or two ahead of time and kept refrigerated until it's time to cut, ice and decorate.
4. Cut the cooled cakes using a serrated knife. The square cake must be cut into 3 equal portions lengthwise. The middle section can be cut in half across the centre. For the round cake a large circle will need to be cut out of the center to form a doughnut or ring shape, followed by removing the top left quarter of the circle cake. To assemble the structure of the number 5 cake, transfer the ¾ ring to a large cake board keeping the open space in the top left hand corner. Place one of the large sections of the square cake against the top cut-out section of the round cake. Rotate one of the small sections of square cake 90 degrees and join this on the right of the upright piece of the square cake. Alternatively, arrange the cooled cupcakes into the shape of the number 5 on a large board or cake board. *Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
5. Prepare the caramel icing by combining two tablespoons of caramel treat with the store-bought icing in a mixing bowl. Using a spatula or the back of a tablespoon, apply a thin layer of the caramel icing all over the cake to seal any crumbs or to join the cupcakes. Refrigerate for 15 minutes.
6. Apply a thicker, smooth final layer of the caramel icing.
7. On a chopping board, cut the KitKat Caramel Crisp Wafer Fingers into individual fingers and then each finger in half to create short Kitkat Fingers. Place the KitKat pieces evenly spaced around the sections of the cake's perimeter, creating a “fence”. Using a rolling pin, crush the Nestlé Peppermint Crisp chocolate in its packaging, open and sprinkle over the cake crumb layer. Decorate further with edible flowers. Refrigerate the cake until needed.
8. Slice, serve and ENJOY!
Peppermint Crisp Garden Cake
LEVEL:
MEDIUM
SERVES:
TOTAL TIME:
3 HRS 5 MINS
PREP TIME:
2 HRS 30 MINS
COOK TIME:
35 MINS
Peppermint Crisp Garden Cake
INGREDIENTS
2 boxes (600g each) vanilla cake, premix plus the ingredients required for the batter
½ cup (125ml) Nestlé Caramel Treat Dairy Dessert
1 tub (250g) store-bought vanilla icing
4 bars (41.5g each) Nestlé KitKat Caramel Crisp Wafer Fingers
1 bar (49g) Nestlé Peppermint Crisp Chocolate Bar
Edible flowers
METHOD
1. Preheat the oven and prepare both boxes of vanilla cake mix according to the package instructions with the addition of ⅓ cup of Nestlé Caramel Treat Dairy Dessert into each cake batter before baking.
2. Pour the batter into your prepared tins: 1 x square cake tin 23 x 22 x 5cm & 1 x 9-inch (23cm) round cake tin. Alternatively, bake the mix as cupcakes in cupcake liners.
3. Bake the cakes according to package instructions until a skewer inserted comes out clean. Allow to cool completely on a wire rack, then refrigerate for about one hour until firm. *Chef’s Tip: The cakes can be baked a day or two ahead of time and kept refrigerated until it's time to cut, ice and decorate.
4. Cut the cooled cakes using a serrated knife. The square cake must be cut into 3 equal portions lengthwise. The middle section can be cut in half across the centre. For the round cake a large circle will need to be cut out of the center to form a doughnut or ring shape, followed by removing the top left quarter of the circle cake. To assemble the structure of the number 5 cake, transfer the ¾ ring to a large cake board keeping the open space in the top left hand corner. Place one of the large sections of the square cake against the top cut-out section of the round cake. Rotate one of the small sections of square cake 90 degrees and join this on the right of the upright piece of the square cake. Alternatively, arrange the cooled cupcakes into the shape of the number 5 on a large board or cake board. *Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
5. Prepare the caramel icing by combining two tablespoons of caramel treat with the store-bought icing in a mixing bowl. Using a spatula or the back of a tablespoon, apply a thin layer of the caramel icing all over the cake to seal any crumbs or to join the cupcakes. Refrigerate for 15 minutes.
6. Apply a thicker, smooth final layer of the caramel icing.
7. On a chopping board, cut the KitKat Caramel Crisp Wafer Fingers into individual fingers and then each finger in half to create short Kitkat Fingers. Place the KitKat pieces evenly spaced around the sections of the cake's perimeter, creating a “fence”. Using a rolling pin, crush the Nestlé Peppermint Crisp chocolate in its packaging, open and sprinkle over the cake crumb layer. Decorate further with edible flowers. Refrigerate the cake until needed.
8. Slice, serve and ENJOY!