Connor’s Cake

Connor worked on Saturday night, so we celebrated his birthday on Sunday. Marissa is in town for a wedding, which was also on Saturday, so it worked out perfectly since she could then celebrate with her brother too.

This is the cake I made for him. I found the image on Pinterest, of course. No need for an actual recipe. Use your favorite cake recipe or a box mix. Frost with your favorite icing, I used a chocolate buttercream, recipe included. Then decorate and trim with KitKat bars, M&M’s, and a ribbon. That’s all there is to it!

Connor’s Candy & Cake Birthday Cake

Chocolate Butter Frosting
1 stick (1/2 cup) unsalted butter, room temperature
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
3 to 4 cups powdered sugar
1/4 cup milk, half-and-half, or cream

Two 9-inch round cakes (from 1 box cake mix)

Three 4.5-ounce Giant Kit Kat Bars
One 12.6-ounce bag of M&M’s
Kitchen string
Ribbon

Chocolate Butter Frosting:  In the bowl of a standing mixer, cream together the butter and vanilla.

Mix in the cocoa powder.

Add the powdered sugar alternately with the cream. Beat until light and fluffy. If necessary, adjust the consistency with more milk or sugar.

Place one of the cake layers on a cake stand or platter and frost the top with the frosting. Place the second layer on top and frost the top and the sides.

Immediately after the cake is frosted, begin placing the individual Kit Kat sticks to the sides of the cake, leaving a very small space in between each Kit Kat (you need to do this before the frosting has time to dry and set up.)

Three giant packages is the exact amount you need to completely surround the cake.

Use kitchen string to tie a ring around the cake, securing the Kit Kat sticks in place.

Wrap a bow around the cake, covering the string. Fill the top of the cake with the M&M’s.

Refrigerate the cake for a couple of hours or up to overnight, allow it to come to room temperature before serving.

Serves 8 to 10