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How to make a Snickers wedding cake

Fat Mum Slim /

How to make a Snickers wedding cake

{Photos by Alana Landsberry via Fruity Beauty}

Last December I mentioned that I made a wedding cake, a Snickers wedding cake. Wedding cakes aren’t usually my thing, but when an email pops up that a friend is in dire need of a cake that tastes great, what’s a girl to do? Bake. Right?

Hamish and Zoe wanted a cake that tasted like their favourite chocolate bar – and I had no idea how I was going to make it happen – but I’m stubborn and determined, and I knew I’d eventually do it. You can read Zoe’s tales of her wedding over on her blog. For those that don’t know who on earth Zoe and Hamish are {I’m talking to those not from Australia}, Zoe is my sister’s BFF and Hamish is one of Australia’s most well known and funniest personalities.

The cake making was top secret business. I knew that it had to be a mix of peanuty, caramel, chocolate goodness. I made one cake and it was a total flop. It was too sweet and just not right. And then second attempt was below. {Yes, it’s messy – but I was just trying to nail the flavour}.

How to make a Snickers Wedding Cake

{Crappy cake photos by me}

Nervously, I sent a few slices of the cake down to the couple and anxiously awaited the verdict. It’s was an excitable, “YUM!”

The first version had a vanilla white icing on the outside, but it wasn’t white enough. I also trialled a white chocolate ganache and sent it down in a container to see if they preferred that. Eventually it was decided. I’d make two cakes; one with white chocolate ganache, and another {for the table} with royal icing.

So it’s super complicated – because I like really simple recipes – but a delicious treat if you feel like going to the effort. Here’s how I made it:

I followed this recipe for making the peanut cake, the chocolate cake and the caramel icing. For the peanut cake I just used normal caster sugar and for the dulce de leche I used this caramel, and the same again for the buttercream {I doubled the buttercream recipe because I wanted it to be generous}. I’m not usually a fan of using tinned goods like that, but it worked perfectly and saved a lot of work.

And then in between each layer of the cake, in the buttercream – I knew it needed some sort of texture to be more like a Snickers bar. So in the first layer I roasted some peanuts and crushed them. In the second layer I melted some chewy caramels {these ones} and drizzled them in. And then in the final layer I melted a mix of milk and dark chocolate and drizzled them in. At this stage I filled up all the gaps with the buttercream, making sure it was the perfect shape, and then placed it in the fridge to set/harden while I made the ganache and royal icing.

For the white chocolate ganache, I used this recipe {doubling it because again I wanted a generous, thick outer layer. You can see in the top picture just how thick it was}. And for the royal icing I used this recipe.

I tested the cake by making the cake fresh, and also freezing the cakes {uniced of course} the day before – and freezing them definitely made it easier to ice and decorate.

And that’s how it was done.

What’s your favourite chocolate bar?