M&M and KitKat Barrel Cake

Everyone loves a birthday celebration right?! I've been wanting to have a go at making one of these barrel cakes for a while and this weekend proved to be the right time - a family birthday dinner for my daughter's 2nd birthday and brother-in-law's 28th birthday - this cake definitely appeals to all ages!

The thing about this cake is that you can use your favourite cake and then add the M&M's and the KitKats to finish it off. 

Step 1 - Bake the cake! 

This Mud cake Recipe was recommended to me by my sister and comes from Good Recipes.

Mud cake Recipe

Ingredients 

350 g dark chocolate pieces

225 g Butter

600 ml Water

3 Eggs

400 g Castor Sugar

400 g Self Raising Flour

1. Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F. 

2. In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.

3. In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.

4. Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.

5. Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean.

6. Turn cake onto wire rack to cool.

Cooking time will depend on your oven and cake tin size. 

Step 2 - Measure and cut cake

Check the height of the cake against the KitKat fingers standing up, the KitKats need to be approximately 2 cm taller than the cake to enclose the M&M's. Trim a layer of the cake off if necessary.

Place the cake on the plate you intend to serve it.

Break or cut the KitKat's up into individual fingers. I bought the blocks of KitKats rather than individual bars.

Step 3 - Icing the cake

Once cake has cooled, ice with a basic chocolate icing. 

Icing
3 cups icing sugar (sifted)

2 tablespoons cocoa

1 tablespoon butter melted

3 tablespoons milk 

Sift icing sugar and cocoa together, melt butter in a heatproof jug in the microwave and add milk, slowly add the butter and milk mixture to the icing sugar until you have nice smooth icing mix. 

Ice you cake - you will need to ice the top and the sides all the way to the base of the cake.

Step 4 - Decorate the cake

While the icing is still sticky, stick the KitKat fingers around the edge. Pour the M&M's on to the top of the cake.
I used 3 x 170g family blocks of KitKats and 1 x 380g pack of M&M's. 

 

Notes -
You could choose any type of lolly for the top part of this cake or a mixture - skittles, smarties, soft jube lollies etc.


Tie a ribbon around the cake at the end to help keep the kitkat fingers in place.


Christmas version here!



Linked to -

Something I whipped up @ The Girl Creative

Sweet Indulgences Sunday @ A well seasoned life

Sunday Showcase @ Under the table and dreaming 

Mouthwatering Mondays @ A Southern fairytale 

Market Yourself Mondays @ Sumo's Sweet Stuff

MAking the world Cuter Monday @ MTWC

Get your craft on @ Today's Creative Blog

Delectable Tuesdays @ Home Sweet Farm

Tempt my Tummy Tuesdays @ Blessed with grace

Craft and tell @ Cherished Bliss

Tasty Tuesdays @ For the love of blogs

Sugar and spice @ SevenThirtyThree 

These Chicks Cooked @ This Chick Cooks  

Sweets for a Saturday @  Sweet as a sugar cookie 

Recipe sharing Mondays @ Jam Hands

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