I’m usually pretty self-critical of my baking, but I’ll be the first to admit that this cake is super cool. This cake was made as a non-traditional wedding cake to celebrate an elopement.
Alright, so cakes are baked, the chocolate mousse is made, and the stacking has begun. I cut holes out of two layers to make them donut-shaped. But, before the top layer goes on the cake…
We dump most of a bag of mini M&M’s inside!
I ate the other half of the bag.
Here’s the cake with the final layer all stacked.
My frosting came out a bit too lumpy for the piping design I had in mind, so I decided to cover the cake with sprinkles instead. Because, you know, sprinkles fix everything.
I made the fleur-de-lys design on the top by (carefully) hand-placing black dragees.
I filled in the gaps between the sugar pearls with edible black glitter.
I love the way the sugar crystals and the white dragees form a beautiful, glittery sprinkle covering over the cake. This technique would be great on a winter-themed cake as well because it looks almost like snow.
And the surprise inside! This cake was taken in the middle of the slicing during a party, so my apologies that it’s not a great picture, but how cool does this look? The mini m&m’s added a perfect crunch and burst of color, and everyone got a handful with their cake.