Sometimes I wake up and truly wonder: cake or candy? I love both so much, and don’t want either to be forgotten. This recipe brings the two together with one of my other favorite elements! IT’S A GIANT CAKE! Why only have one when you can have it all? If you LOVE giant candy, check out my Giant Kit Kat and my Giant Rolo.
For today’s recipe you’ll be working with fondant. Normally I would making your own fondant, but because this chocolate is so dark brown, I’d recommend store bought. While working with fondant may be scary to some, it really adds this awesome tearing effect on the cake. If it’s something you’re not confident at working with, there’s no pressure. But practice makes perfect! Click here to check out my Fondant FAQs blog!
- Break up 8 Hershey bars and place them into a bowl. Pour ½ cup of whipping cream over the top. Microwave for 30 second intervals and stir in between. This should on take about 1 minute of microwaving.
- Spoon a line of ganache over the top of your cake board.
- Place 3 sponge cakes over the ganache in a line.
- Spoon generous amounts of ganache over the top of the cakes. Use an offset spatula to coat evenly.
- Use your ruler and offset spatula to get the ganache as smooth and as flat as possible.
- Place Hershey’s bars along the top of the cake, lining them up evenly along the edges. You may need to break a line of Hershey’s to fill in any gaps. Cover the entire top of the cake.
- Use a pair of scissors and cut around the letters of your Hershey template. Only cut out the H, E, R, S, and H.
- Sprinkle corn flour onto your bench. Use a rolling pin to roll out your fondant so that its thin. Place a letter over the fondant. Use a sharp knife or exacto knife to cut around each letter.
- Use a pastry brush to paint silver Luster Dust directly onto each letter.
- Sprinkle more corn flour onto your bench. Then, roll it out so that it’s fairly large. Then, on an angle, tear off the edge of your brown fondant.
- Lay the fondant over the chocolate bar cake. Use a pizza cutter to trim away any extra edges. Leave some excess on the edge of the cake. Use the back of the knife to make some ridges or kinks to look authentic.
- Place your Hershey template over the chocolate bar cake. Place a skewer through the first couple of letters so that they go through the cake.
- Place the letters over the marks you made on the chocolate bar cake. For the final letter, tear off most of it so that it lines up with the chocolate bar tear.
This is one dangerous chocolate bar! 🍫
-For the printable recipe click here: http://bit.ly/2ilbTkk
What You’ll Need:
- 20 x Hershey bars (40g each)
- 3 x (8″ x 6″ x 1″) vanilla sponge cakes
- 1/2 cup whipping cream (approx 35% milk fat)
- Brown fondant (or modelling chocolate)
- White fondant
- Silver lustre dust or shimmer powder (Silver airbrush spray would also work)
- Corn flour
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