Kit Kat Cake
I’ve done so much baking over the years, but this is the first time I’ve fully decorated a whole cake. Of course, using kit kats makes it much easier but it also looks pretty cool too doesn’t it?
I’ve been toying with doing a whole cake, completely with layers and decoration for a while. I was going to make one for DH’s birthday, but he asked for a very minimalist birthday this year. He wanted a weekend of doing nothing. No running errands, no making a mess in the kitchen. He wanted to sleep in, play his computer game, hang out and watch TV. Our downtime is usually quite busy, so I could understand why he wanted this break.
So I honored his wishes and we did nothing for a day. It was actually a challenge for me because I am constantly on the go. Though by the end of the afternoon, I quite enjoyed doing nothing and had no desire to ever cook, work or clean again.
Of course after his birthday was over, life resumed back to normal and my desire to make the cake was still there. I came across a design for a kit kat cake that I knew would fit him perfectly. He recently received some good news worth celebrating so it gave me the excuse to make him this cake. The kit kats represent the kid in him and the glazed strawberries are his favorite.
I baked a regular chocolate cake, sliced it in half, did a chocolate whipped cream and fresh strawberries filling, then spread more whipped cream outside the cake before sticking on the kit kats and topping with piles of fresh strawberries.
I had no idea how many kit kats would be needed for this cake. If you’re making it, be prepared to go through a lot! I actually used the extra large kit kats which I got from Costco Business Center. They are about double the width of a standard kit kat and I only baked a six inch cake, but I needed 17 of the large sticks to line the entire cake. i can’t imagine how many regular kit kats would be needed on a standard 8 or 9 inch round cake.
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Even though the decorating is fairly simple, it did take about an hour or so to get everything on there. And the end result was super heavy!
I surprised DH with the cake and he was thrilled. I was a little sad when we had to cut in and ruin the masterpiece. Oh well.
Now that I’ve accomplished this one, I can’t wait to start making other fully decorated cakes. I really want to try the chinese sponge cakes with fresh fruit filling and whipped cream frosting. I also want to do a chocolate mousse cake for DH later as he loves chocolate mousse.
- favorite chocolate cake recipe (see note)
- 2 packs of fresh strawberries
- 3-4 cups of heavy cream
- 1/2 cup of sugar
- 4 tbsp of high quality cocoa powder
- Kit Kats 17 extra large ones needed for a 6 inch cake, likely you will need about 30 regular ones, or more for an 8 inch cake
- 1/2 cup apricot preserves
Bake cake according to instructions in a round springform pan or 2 round cake pans. Let cake cool completely. If you used one springform pan you will need to slice the cake to make two round cakes. If you baked in 2 round cake pans, gently slice uneven top surface so that you are working with two level round cakes.
Make whipped cream by combining cream, sugar, and cocoa powder on high speed until stiff peaks form. You may want to add more sugar or cocoa powder, depending on your preference. I chose to use a less sweet whipped cream to balance out the kit kats and cake.
Using a spatula, spread a thin layer of whipped cream across the surface of one of the cake rounds. Slice up 6-7 strawberries and place on top of the whipped cream layer, scattering evenly across the cake surface. Spread another layer of whipped cream on top of the strawberries. Place the untouched cake round on top of the whipped cream layer.
Using remaining whipped cream, spread across exterior of cake, until every part of the cake has a thin layer of whipped cream. Unwrap kit kats and press onto outside rim of cake until entire outside is lined with kit kats. The kit kats should hold their place with the help of the whipped cream. Fill the top of the cake with fresh strawberries (you can use other fruit as well).
In a small saucepan, heat 1/2 cup apricot preserves with 2 tbsp of water until it begins to thicken and bubble. Strain out the apricot pieces. Brush strawberries with glaze.
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- I used a really easy cake recipe but I actually thought it came out a little dry so I'm not sharing the recipe I used. You can use your favorite recipe or a boxed cake to make it even easier.