So another social network… PATH.. whatever that is right now; even though I had this weird curiosity to join. I was juggling my phone and kindle yesterday trying to join and read at the same time… I forget I can’t multi task sometimes even if my life depended on it.. But the novel I’m reading is so GOOD.. The Angel’s Game by Carlos Ruiz Zafón …. If you’re a fan of reading just give it a go because this author’s work is just beyond beautiful.. 

 

Back to my main issue, the issue that almost many have been waiting for… THE KITKAT CAKE RECIPE.. There’s no specific recipe here, it’s just that beautiful tempting design.. and I’m sorry that I have to show it to you in the worst possible way since I used my camera phone, but I promise to give it a nice photo shoot tonight at my late dinner.. 

Now there is no specific recipe for this gorgeous looking cake… You can use any flavor with any frosting.. You can even use a cake box or work yourself through a cake from scratch as I always do.

I stumbled upon this idea on Pinterest  and fell in love with it… What a brilliant idea and how easy is it to set it up.. But the ribbon is the hardest part out of all of them.. I can’t seem to make a perfect BOW. I’m not rusty or stuck, I just really can’t make it maybe I should just google it.. mhhmmm???? 

I used a previous recipe of the vanilla strawberry cake as the cake itself and a chocolaty butter flavored frosting … Designed with 25 pcs of small kitkats and full bag of m&ms.. that cake was BORN!!!!! 

RECIPE:

VANILLA CAKE :

3 cups of flour 

3 cups of sugar

5 large eggs

2 sticks of butter - equivalent to around 200 grams {{room temperature}}  

3/4 teaspoon salt

1/2 teaspoon baking powder 

1/2 teaspoon baking soda

2 tablespoons of PURE vanilla extract — make sure it’s pure, the taste will very much differ

1 cup of sour cream or 1 cup of fresh cream or 1 1/2 cups of milk… whatever you have available.. I personally used fresh cream this time

CHOCOLATE BUTTER FROSTING:

A recipe I have used before with success and taken from no other than JOY OF BAKING

140 grams of unsweetened baking chocolate

454 grams of icing sugar, 4 cups, or 1 pound 

1/8 teaspoons of salt

80 ml milk or 1/3 of a cup 

1 1/2 teaspoon pure vanilla extract 

113 grams or 1/2 cups of softened butter

 

VANILLA CAKE: 

Preheat your oven at 325 deg F or 165 deg C. Butter 2 23 cm  pans and set them aside. In a bowl, mix the flour, baking powder, baking soda, salt, and set aside. Beat the butter and sugar until fluffy. Add each egg at a time and beat after each addition. Add the vanilla extract and milk or sour cream or fresh cream, and with three addition add the flour mix. After scraping the sides and having your batter well incorporated {{make sure you never OVER beat}}, transfer the batter to your ready pans. Bake for 40 – 50 mins or until inserted tooth pick comes out clean {{ my cakes took no longer than 30 mins}}. Set aside until they cool. 

 

CHOCOLATE BUTTER FROSTING:

Melt the chocolate on top of simmering water. In a bowl, mix the remaining ingredients together. Once the chocolate has melted, add to mixture. Once all have been fully incorporated, go crazy with icing your cake. You will now need your 25 kitkats {{small ones}} and a FULL bag of m&ms {{I guess that will be equivalent to 15 regular ones}} and a silky ribbon {color of your choice}.. and VOILA! 

the kitkat cake was found on Made in Melissa’s Kitchen 

BON APPÉTIT