Grape Candy Cake
I was in a sugar station shop the other day looking for a friend’s favourite American candy treat as a surprise when I saw the old wicked fizz lolly. I use to absolutely love these when I was a teen. I’ve eaten all the flavours and loved the sweet and acidic sherbet hit the lolly gives.
So I decided that I would make a cake with wicked fizzes. I have made a very successful Red Skin Candy Cake in the past so it only made sense to use the successful batter base of this new cake I was about to make.
After the learning’s from the last candy cake I made previously I decided that I would make a ganache infused buttercream to add some softness to compliment the bake.
This cake definitely has the candy grape flavour I was looking for. A strong and sturdy definitely sweet candy cake outcome.
- 400ml water, boiled
- 14 grape flavour wicked fizz candies (140g)
- 170g white chocolate
- 170g butter
- 265g sugar
- 300g self-raising flour
- 2 eggs
- 200g white chocolate
- 100g thickened cream
- 14 wicked fizz candies (140g)
- 160g butter, softened
- 60g thickened cream
- 50g icing sugar
- 180g ganache
- Place the boiling water in a bowl with the candy. Set aside until the candy has dissolved in the water.
- Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
- Place the butter, chocolate, sugar and candy water in a saucepan on a medium heat, stiring until the mix is smooth and glossy.
- Add the flour and whisk with a hand whisk until the mixture thickens.
- Add the eggs and whisk with electric beaters adding one at a time until well combine and mix is fluffy.
- Pour the mix into the cake tin and bake in the oven for 60 minutes or until a skew inserted into the middle of the cake comes out clean.
- Place the cake onto a cooling tray until cold.
- To make the ganache place the candy and cream into a saucepan on a medium heat and stir until the candy has melted and the mix is smooth.
- Place the white chocolate in and remove the saucepan off the heat.
- Stir until the white chocolate has melted and the mix is glossy and smooth.
- Place the mix in the fridge to set to a spreadable consistency.
- To make the filling place all the ingredients into a bowl (the ganache cooled) and beat with electric beaters for 5 minutes.
- Cut the cake in half horizontally into 3 even layers.
- Place one layer onto a plate and spread half the filling over the top, top the icing with the second cake, then the remaining filling. Top with the 3rd (last) cake layer.
- Allow the cake to set for 1 hour in the fridge.
- Remove the cake form the fridge and spread the ganache over the cake and the sides of the cake with a knife.
- Place cake back in the fridge for 15 minutes to set, then enjoy!
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- Step 14
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- Step 16
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