Ann Reardon

Giant Gummy Bear Kit Kat and m&m cake

ginat gummy bear kit kat m&m cake

“I made a giant Gummy Bear, Kit Kat and M&M cake today while you were at school, do you want to see a photo?”

“Woooaaahhh that’s awesome, can I have some when we get home?”

“I gave it away”

“What!!! Who to?”

“I gave it away on Instagram”

“Muuuum!! I would have eaten that.”

“I know, that’s why I gave it away”

Silence, as his 9 year old mind considers the predicament.

“So, can you make me one for my birthday?”

“Hmmm … yes of course.”

Giant Gummy Bear Kit Kat and M&M cake ingredients

1 Giant gummy bear (I got mine from vat19.com for this recipe) or make your own.  Click here to find out how!
10 Giant Kit Kats
1 quantity of the rich chocolate cake baked in two round cake tins
1 quantity of chocolate butter cream

Very Cherry Frosting Recipe
5 bottles jelly belly very cherry soda (you can swap for your favourite flavour)
4 small egg whites or 100g (3.53 ounces) or 3 large egg whites or 96g (3.39 ounces)

Place the egg whites in the bowl of an electric mixer
Boil the soda until lots of the water evaporates and it reaches around 200F (93.33 degrees Celsius)
Beat the egg whites to soft peaks
Continue to heat the soda to 238F (114.44 degrees Celsius)
Remove from heat and add to egg whites with the mixers running.
Continue to whip until cooled.

Splashes
1 cup or 216g (7.62 ounces) caster (super fine) sugar (if using normal white sugar increase the water to 1/2 cup as it will take longer to dissolve)
1/4 cup or 63 millilitres (2.13 fluid ounces) water

2014

by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

18 Comments View Comments

  1. 2interviews

  2. Rating: 4.5

    Hi 🙂
    I’m a new subcriber from Greenland 🙂
    Would it be okay to use regular frosting, and not the Jelly Belly Very Cherry frosting? cause we don’t have that here in Greenland

  3. Hey Ann,

    I am thinking about making a typical kit kat cake for my wedding (well, two actually). I was wondering if you had any tips for making large cakes. The bottom tier of my cake is going to be 14 inches topped by a 10 then 8 inch tier. What are your tips for this cake? What should I do to ensure even baking in the large tiers (I plan on using your perfect sponge cake recipe and a chocolate cake recipe I will link to at the end of this comment). I am making my own wedding cakes for cost effectiveness, and have chosen this particular style because I know I can make it look phenomenal without having to stress about it. Any advice you can give would be greatly appreciated, and I will be sure to link a picture of the finished products after the big day!

    Thank you sooo much,
    Sabre

    Chocolate cake link:
    http://addapinch.com/cooking/the-best-chocolate-cake-recipe-ever/

    • Hi Sabre, You are brave sorting your own wedding cake. Ann has a couple of suggestions for you. To do a layered cake like the one you have planned you will definitely need to support the layers. You will need cake boards between each layer and either cake dowels or cake straws in the cake to support the boards. the other thing that can help is considering how you cook the layers. Large layers can easily overcook, so you could reduce the size of the layers and cook multiples – just put less of the batter in each tin. That may give you more control over the finished product. You will also need lovely ribbons to hold the kitkats in place. Do post a photo of the finished article. we would love to see it!

  4. What size kit kats? I’m assuming King?

    • Yes king size 😀

  5. Amazing cake Ann, Im going to make it for my birthday so i was wondering can you use any soft drink (fanta, ramune,melon soda) or do you have to a jelly belly band cause of sugar levels or something like that? thanks!

    • Hi Kuroii, you can use other soft drink as long as it is not diet

      • Thanks!

  6. Hey Ann,
    Cake is literally awesome!
    And answers a question I have had on my mind about how to contain mousse between layers of cake. I am preparing to make a princess fondant cake with mousse layers and I just need to know if the cake still requires syrup to keep it moist or will the mousse suffice?
    Also would love to see a JAKE AND THEN NEVERLAND PIRATES cake. My two girls and son are absolutely cuckoo over the show!!!
    Thank you

    • Hi Kim, If the cake is going to be eaten the next day then its fine, if later then add syrup.

  7. How much sugar and water did you use to make the water splash lollipops?

    • Hi Caitlyn see above at the end of the post

  8. You never cease to amaze me Ann, keep the amazing videos coming!

    • thanks Kate 😀

  9. What size round cake tins did you use ????

    • Hi Kevin, 20cm in diameter

    • Now that’s suelbt! Great to hear from you.

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