Candy Boutique Cake 

Directions

Confetti Cakes (2 recipes required for Candy Boutique design - 4 layers)

1. Preheat oven to 350°F (176°C). Grease (2) 8” x 8” round cake pans.
2. In a medium bowl combine eggs, oil and water. Mix with a whisk until combined.
3. Add Kinnikinnick White Cake Mix and whisk until combined. Fold in confetti sprinkles.
4. Divide batter evenly between (2) 8” inch cake pans.
5. Bake in preheated oven for 30 minutes.
6. Remove from oven and let cool for 10 minutes.
7. Invert  cake pans and remove cake bases. Let cool completely before assembly. 
   Yields 2 cake bases/ require 4 cake bases for Candy Boutique Design

Cream Cheese Filling 

1. Cover and refrigerate sliced strawberries until assembly stage.
2. In a medium bowl mix cream cheese until smooth. Slowly add sifted icing sugar and continue mixing until smooth and incorporated.
3. Add vanilla extract, mix until combined.
4. Let mixture thicken in refrigerator for 1 hour prior to filling cake. 

Simple Syrup

1. Bring sugar and water to a boil, do not stir. Boil for 3 minutes. Let cool completely.
2. Simple Syrup can be stored in the refrigerator for up to 3 weeks. 

Vanilla Buttercream Icing  

1. In medium bowl mix butter until smooth. Slowly add in sifted icing sugar mixture 1 cup at a time alternating with milk. Mix until smooth and incorporated.
2. Add vanilla extract and mix until combined.
3. Place icing in a piping bag. Do not refrigerate.

Pink Buttercream Icing  

1. In medium bowl mix butter until smooth. Slowly add in sifted icing sugar mixture 1 cup at a time alternating with milk. Mix until smooth and incorporated.
2. Add vanilla extract and mix until combined.
3. Add optional red food colouring and mix until combined. Do not refrigerate.

Ganache Drip (make prior to use/do not make ahead of time)

1. Melt chopped white chocolate and cream in a medium pot. Heat over medium-low heat stirring until chocolate is melted completely.
2. Add optional colour. Remove from heat to cool slightly. 

Assembly

Filling

1. Trim each cake base using a serrated knife for a total of 4 layers.
2. Place one cake base on an 8” cake board (bottom cake side down).
3. Spray cake base with Optional Simple Syrup.
4. Using Vanilla Buttercream Icing, pipe a border around outer edge of cake base.
5. Fill centre with Cream Cheese Icing and layer with sliced strawberries. Repeat with next two layers.
6. Place final cake layer on top (bottom side up). Do not spray with Simple Syrup. 

Crumb Coat 

1. Using Vanilla Buttercream Icing pipe icing alongside of cake, filling in any spaces between layers. Using a large scraper, scrape off excess icing and smooth sides.
2. Cover the top of the cake with Vanilla Butter Cream Icing. Using a pallet knife, smooth top (don’t use too much icing).
3. Add Vanilla Buttercream Icing to the side of the cake and smooth using a large scraper.
4. Finish with the top of the cake, using a pallet knife to create a smooth top.
5. Let crumb coat set in the freezer for 30 minutes. 

Pink Buttercream Coat

1. Using Pink Buttercream Icing, place a dollop of icing on top of cake. Smooth icing working your way to the edges using a pallet knife.
2. Add a generous coat of icing on the side of the cake. Use a large scraper to scrape off excess from sides and create a smooth finish.
3. Finish with top of cake using a pallet knife to create a smooth finish working towards centre of cake.
4. Place iced cake in the freezer for 30 minutes.
5. Place remaining Pink Buttercream Icing in a piping bag with a star tip. Use for decorating cake and attaching assorted candy decorations during decorating stage. 

Ganache Drip (make prior to use/do not make ahead of time)

1. Prepare Ganache Drip. Let cool slightly in pot, then transfer to a piping bag.
2. To check that the Ganache Drip is cooled enough to drip slowly and stand up, test the drip on the lip of a glass bowl. Once Ganache Drip is at desired consistency pull cake from freezer.
3. Apply Ganache Drip using a piping bag in a continual motion. Start by applying Ganache Drip slightly indented on cake top and continue creating a drip over the edge every couple of inches.
4. Once drip has set up slightly. Fill in top of cake with Ganache Drip, careful not to go over edge of cake. Use a pallet knife to smooth top. Work quickly as Ganache Drip with set up fast. 
   

Decorations

1. Create your own Candy Boutique Cake using your favourite gluten-free candies, suckers, candy floss and confetti.
2. Try adding Candied KinniKritters® - recipe available on this website.
3. Use remaining Pink Buttercream Icing to attach your design.
4. Use suckers and candy floss to create height.
5. Add decorations to the side and top of the cake to create your masterpiece. 
   

 Yields 1 Cake