Ever wondered how to make a Mini Kit Kat Cake? Kirsten and co. shows you how!
Last week my cousin came over from NZ as part of her 30th Birthday Celebrations.
Because I’m a little bit OTT with all things celebratory, I decided to throw together a little cake table as a bit of a surprise for her, with this Mini Kit Kat Cake taking centre stage!
I went for a colour theme of hot pink and black, raided my party cupboard for supplies and this was the end result:
How to make a Mini Kit Kat Cake:
Long time readers will recall this kit kat cake that I made for Sophie’s Christmas Birthday Party back in 2011.
Obviously that size cake would be far too large for the two of us to indulge in, so I purchased a smaller 17.5 cm cake tin, used my banana cake recipe to fill it and viola, 45 minutes later the beginnings of a mini kit kat cake was well underway.
Once the cake had cooled, I unwrapped 7 kit kat bars, smeared the back of each one with a little chocolate icing and attached them carefully to the side of the cake. It took a total of 6.5 kit kat bars for this smaller sized cake.
Then I cut a long length of hot pink ribbon and tied it around the outside of the cake.
Finally, I filled the middle of the cake with raspberry flavoured m&m’s (because they were pink and white, of course) and the cake was done!
Mini Kit Kat Cake Tips and Tricks:
If you live in a warm climate like I do, pop the kit kats in the fridge for a couple of hours before you need to handle them. This will stop them from melting in your fingers when you attach them to the cake.
If making the cake ahead of time, store it in the fridge until it’s needed but don’t add the m&m’s until you’re about to serve the cake. This will ensure your m&m’s don’t discolour in any way.
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Have you made a Mini Kit Kat Cake before? Or thrown a mini surprise party for someone? Tell me everything!
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