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Hey Cake Family! For this blog, we are going to make a cake including one of my ultimate favorite candies that makes the best snack to take a break and share with your friends or eat on your own.
If you haven’t guessed it yet we are making a Kit Kat Flower Cake. This is the perfect way to turn any ordinary cake into something jazzy for the gram.
For this order, we will be filling the outside of the cake with this delicious wafer treat and filling the center with a beautiful floral design.
Unfortunately, as we are currently under stay at home restrictions, I had to improvise and change the design of the cake at the end. Although, the design didn’t come out exactly as planned.
In the end, the cake was still beautiful and a fantastic way to decorate a birthday cake.
This design came to me as a cake order for a beautiful young lady that loves Kit Kats just as much as I do.
She wanted something that was going to look amazing as birthdays these days are now low-key with most guests attending through Zoom.
We decided Kit Kats were the best option to make a sleek elegant cake. Instead of regular Kit Kats, she opted for white chocolate Kit Kats. So, let’s get started, for this cake we will be making a strawberry shortcake.
We used three 6-inch vanilla cakes and serrated the top of each cake for even flat layers of fresh strawberry filling and vanilla mousse using cool whip.
Here are the items you will need for this cake:
- 3- 6 inches of your favorite cake
- 6- King Size White Chocolate Kit Kat bars
- Buttercream shaded in 4 different colors of pink
- Wilton Pipping Tips (21, 97, 1M, 4B)
- 4- Pipping Bags
- Ribbon of your choice
Step by Step Guide to Create a Kit Kat Flower Cake
Step 1: Crumb Coat and Smooth
To start we are going to add a dollop of frosting on to your cake board to allow the first layer of cake to stick to the board.
For this order, we made three 6-inch vanilla cakes and serrated the top of each cake for even flat layers.
You are going to first add a buttercream border around the top edge of the cake and secure the strawberry filling doesn’t leak out.
Since this is a Strawberry Shortcake, we are going to add about 1/3 cup of vanilla cool whip mousse to the middle and then the freshly chopped strawberry filling on top of the mousse.
You can add a little more mousse on top of the strawberry filling to act as a seal before adding the next layer.
You are going to repeat this step one more time and for the last layer, you are going to put the serrated layer facing down and start smoothing out the sides to get rid of any access frosting.
You may notice the cake getting a little wobbly and If you notice the cake is doing that stick it in the fridge for about 10 –15 min or in the freezer for about 5-10 min and finish your crumb coat.
Crumb coating your cake is ideal to seal in any crumbs as well as the filling to ensure your cake comes out perfectly. Once your crumb coat is completed and smooth, placed the cake into the fridge for 30 minutes.
Step 2: Placing Kit Kat Bars on Cake
After preparing and frosting the cake as directed. You are going to break the Kit Kat bars into sticks along the natural breaking point and place the sticks around the outside of the crumb-coated cake.
Since the cake is over 5 inches tall, we placed 24 Kit Kats around the first half of the cake and added 24 more on top of the first layer of Kit Kats.
If the wafers are not sticking to the cake you can add a little buttercream to each Kit Kat before sticking it to the cake before adding the floral design to the top and open side of the cake.
Step 3: Place Ribbon on Cake
Since the cake has a quarter opening you want to measure the ribbon to go around the two layers of Kit Kats.
For this cake, we used two ribbons of glittery gold and hot pink and layered them on top of each other. Before adding it to the cake, the ribbon was about 6-7 inches in length.
If you want to make everything on the cake edible you can opt to use fondant and create an edible ribbon. To help the ribbon stick to the cake we used buttercream and started creating the floral design.
Step 4: Creating Floral Design
For this cake, we made a series of different floral patterns using 4 Wilton piping tips. We used Wilton tips 1M, 4B, 97, and 21 tips.
We colored our buttercream in 4 shades of pink using Americolor food color gel electric pink. First, we placed a pipping tip into each bag.
Fill each bag with the frosting of your choice and being to pipe.
Piped rosettes (1M tip):
Position the piping tip where you want the center of the first rose to be. Pipe the center, then move the tip in a counter-clockwise spiral around the center.
Release pressure on the piping bag, then pulls the tip away.
Shell Rosettes (4B tip):
Position the piping tip where you want the center of the first rose to be. Pipe the center, then move the tip in a counter-clockwise spiral around the center.
Release pressure on the piping bag then pulls the tip away.
Dramatic Ruffles (97 tip):
Position the piping tip 97 on the cake, consistently pipe out frosting in a zig-zag motion around the rosettes using even pressure and release.
This will make tight up and down motions for dramatic ruffles in different directions around the cake.
Open Stars (21 tip):
Firmly squeeze out even dots and pull up quickly making small stars around the entire cake.
You will make these floral designs as you prefer around the open part and top of the cake.
The best part about this technique is, you can make this design in any color combination you desire, follow the above steps for each new color design.
Classic Vanilla Cake
Ingredients
- 2 1/2 cup flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1tsp baking soda
- 1 tsp of cornstarch
- 1 tsp salt
- 1/2 cup unsalted butter (1 sticks)
- 2 tsp. vanilla extract
- 3 eggs
- 1 cups buttermilk, room temperature
- 3/4 cup vegetable oil
Instructions
- Preheat oven to 350°F. Grease and line round pans. Mix together all dry ingredients (flour, baking powder, baking soda and cornstarch, sugar, and salt) in a stand mixer with a paddle until fully combined.
- Melt butter and slowly add into the dry mix, on low speed. Continue to mix until no butter remains, and the mixture becomes crumbly. Pour in eggs, one at a time and mix on low until incorporated.
- Mix in oil and buttermilk in two installments, on low speed. Add in vanilla and mix at low speed until everything is fully incorporated.
- Scrape down the sides of the bowl with a spatula, then beat on medium high for an additional 20-30 seconds.
- Evenly divide that batter between five round cake pans. If you only have two cake pans pour cake mixture into coated cakes pans and bake your cakes in batches. Bake for 35-40 minutes, or until a skewer comes out clean.
- Allow to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.
Nutrition Information
Serving Size
12Amount Per Serving Calories 435Total Fat 22.8gSaturated Fat 8gCholesterol 62mgSodium 390mgCarbohydrates 54.8gProtein 4.8g
Buttercream
Ingredients
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 stick (1/2 cup) salted butter, room temperature
- 8 cups of powdered sugar (2lb bag)
- 1 tsp salt (optional)
- 3 Tbsp. heavy cream
- 3 tsp vanilla
Instructions
- While, your cakes are cooling, you can work on prepare the frosting. You can also prepare your frosting overnight.
- Beat the butter on high for 7-10 minutes, until smooth you will notice the butter has changed color and is more white. Slowly add in the powdered sugar, 1 cup at a time. Alternate with 1 tsp of heavy cream until powdered sugar and cream are combined. Once fully mixed, add in the vanilla and salt.
- The additional salt is optional as salted butter was used. I found adding the additional salt cut down on the sweetness of the frosting. Beat on medium until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Nutrition Information
Serving Size
14Amount Per Serving Calories 396Total Fat 14.4gSaturated Fat 9.1gCholesterol 39mgSodium 216mgCarbohydrates 68.5gFiber 0gSugar 67.3gProtein 0.2g
We hope you enjoyed this blog and will try making this Kit Kat Flower cake for your next cake.
Nothing puts a smile faster on my face than seeing your beautiful creations.
Please feel free to email or DM me with photos of your creations.
Leave a comment below, as we love hearing from our readers and never hesitate to reach out with any questions.
Until next time, Happy Caking!!
I am truly driven by what I create and bring the knowledge of what I have learned throughout the years to help other bakers turn a hobby into a new venture. I hope you find this blog warm and inviting as my goal is to fill it with delicious treats and awesome recipes.
