How to Make a Snickers Cake
 
Prep time
Total time
 
Decorating a Snicker's Bar® Cake and enjoy one of the most favorite candy bars in a cake.
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Recipe type: Cake
Serves: 1 cake
Ingredients
Instructions
  1. I used Chocolate Sponge Cake (use my new improved vanilla sponge cake where I replaced ½ cup (65g) of flour with ⅔ cup (60g) of unsweetened cocoa powder to make it chocolate) I then baked 2 layers of cake in 8-inch x 3 inch (20 cm x 7.5 cm) pans and cut each layer into 3 pieces of equal size. The unused layer can be used for something else or becomes a cooks treat. (You can always bake 3 cake layer at 8-inch x 2-inch (20 cm x 5 cm) and cut these layers in half.
  2. Apply a dab of icing to the cake board to hold the cake secure to the board.
  3. Place the bottom layer firmly on the cake board.
  4. Moisten the cake with rum flavored simple syrup. To make the rum flavored simple syrup – follow my recipe for simple syrup and flavor with rum extract (my rum extract has a red color so it colored the syrup.) To moisten the cake you can use a pastry brush and brush it on or use a bottle and sprinkle it on or do like I show here where I use a measuring cup. Be careful not to over moisten.)
  5. Next spread a layer of Swiss Meringue Buttercream on. I find it easiest to pipe it our of a piping bag. I am using a large round tip, but you can use a plain coupler or no tip/couple at all. You can even spread it on with an icing spatula but you will get crumbs mixed in easier.
  6. Add some cut pieces of snicker’s bar® on the icing and then top
  7. Continue adding cake, simple syrup, icing and snicker's bar pieces until stacked finishing with a later of cake.
  8. Ice the cake smooth. I like using a cake icer tip to eliminate crumbs in my icing.
  9. Pipe 8 rosettes on top using an Ateco #866 French Star tip.
  10. Warm the ganache until it is pourable, then fill a disposable pastry bag, cut the tip off and pipe from the center outwards. You want to go around the rosette and allow some ganache drip down the sides of the cake.
  11. Top each rosette with a piece of Snicker's Bar.
  12. Optionally add chocolate curls between the rosettes for added decoration.
  13. Enjoy!
Recipe by Desserts-101.com at /how-to-make-a-snickers-cake/