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Candy Cakes

Extra sweet cakes!

There are so many types of candy out there, but I decided to cake some of my top favourite candies – the watermelon slice, Swedish berry, and the classic peppermint swirl candy. The best part about these candy cakes is that they’re HUGE so there’s that much more candy to share!

To cake my Candy cakes, I began by baking 18lbs of my Ultimate Vanilla Cake. Each of these cakes are filled with a sweet Italian Meringue Buttercream. The watermelon slice is coated in sugar to complete the classic sour gummy candy cake, the Swedish berry is topped off with a shiny finish, and lastly, the peppermint twist candy is completed with a bright red swirl giving it the perfect classic finish.

Satisfy your sweet tooth on my YouTube Channel here.

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Baking The Cake:

18 lbs Yo's Ultimate Vanilla Cake

Icing The Cake:

1 batch of Simple Syrup

1 batch of Yo’s Italian Meringue Buttercream

DecoratingThe Cake:

1½ lbs white fondant

1½ lbs red fondant

6 oz green fondant

6 oz pink fondant

1 cup granulated sugar

Item Name:	Availability:
6” round cake pan
6” half sphere cake pan
10” round cake pan
8” round cake pan
2 x 9” round cake pans
Parchment Paper
Simple Syrup Bottle	Add to Cart -
Circle Cutters	Add to Cart -
Small Offset Spatula	Add to Cart -
Small Serrated Knife
Ball Tool
Clear Piping Gel

Bake Your Cakes

To make these candy cakes, begin by preparing 18lbs of my Ultimate Vanilla Cake. Beginning with the watermelon slice cake, dye 4lbs of batter green then bake it in a 10” round pan for 1 hour and 40 minutes at 350 degrees. Dye 3lbs of batter a bright pink colour then bake it in an 8” round pan for 1 hour and 45 minutes at 350 degrees. Moving onto the Swedish berry cake, dye 5lbs of batter red then pour 2lbs of it into a 6” round pan and bake it for 1 hour and 20 minutes then pour the remaining 3lbs of red batter into a 6” half sphere pan and bake for 1 hour and 35 minutes both at 350 degrees Fahrenheit. Lastly for the peppermint swirl cake, dye 3lbs red and leave the remaining 3lbs uncoloured. Marble the colours into two 9” round pans to create a red and white swirl.

Level and Decaramalize the Watermelon Slice

Remove the green and pink cakes from their pans. Level your pink cake then use an upside down 7” round pan to remove all of the caramelization from the edges. Next, level the green 10” cake to half the height of the pink cake then place a 9” round pan upside down on the green cake and remove the caramelization.

NOTE: to remove the caramelization from your cakes, you can always take the size down as a template then carve around it.

Shaping the Watermelon pt. 1

Lay a 7” round cake pan upside down over the green 10” cake right in the centre and cut around it to create a hole. Cut the cake ring in half then stack the two layers on top of one another.

Shaping the Watermelon pt. 2

Fit your pink cake into the hole of the stacked green cakes then cut the pink cake flush to the straight edge of the green cakes to create the shape of your watermelon slice.

Carving the Watermelon

To create the grooves in the watermelon slice rind, take a ruler and mark out 5 equal sections. Find a circle cutter that fits to your indents (the edges of the circle cutter should meet the edges of the indent marks) then use a small serrated knife to cut the round edges out to create a scalloped pattern along the outside edge.

Level the Swedish Berry

Remove your two red cakes from their pans then level and decaramalize both cakes.

Caring the Swedish Berry pt. 1

Place the red dome cake on top of the round cake to create the base shape of the Swedish berry. To create the classic Swedish berry bumps, press a small circle cutter into the top centre of your cake then continue along around the dome portion of the cake to create the pattern for the bumps.

Carving the Swedish Berry pt. 2

Use a small serrated knife to cut out the pieces of cake between each of the circle indents you made in the last step. This will create the sort of bumpy pattern. As your carve the bumps out, also remove the caramelization from the bumps and the whole rest of the cake. Following the bumps you created on the dome, make ridges (not bumps) of the same width on the bottom half of the cake to continue the pattern. Round out all of your edges of each bump and ridge to make a smoother shape.

NOTE: Make sure your circles are defined and that the valleys between are deep enough so that when you ice the cake, the ridges still show.

Carving the Peppermint Swirl Cake

Remove your two peppermint swirl cakes from their pans then use a small serrated knife to round out the top edges of the layers. (You are essentially making two halves that will be stacked together so only round out the top edge of each)

Keep It Simple!

Now that all of your cakes are carved and shaped, unstack all of your cakes then use Sir Squeeze a lot to add simple syrup to all of the layers and allow them to sit for a couple minutes to absorb.

Fill + Stack

Fill each of your layers with IMBC then stack them to create their shapes.

Crumb Coat and Chill

Crumb coat your three stacked cakes with IMBC – ensuring that you get each ridge and bump on the watermelon slice and Swedish berry. Once you have crumb coated each of your cakes, place them in the fridge until they are firm.

Ice Ice Cakey!

Once all of your cakes have chilled, remove them from the fridge and add another layer of IMBC to each.

Watermelon Fondant

Roll out some thin green fondant to match the green cake. Drape it onto the cake to cover the rind portion then smooth it out ensuring that it follows the ridges of the cake. Place your 7” round cake pan in the centre over the green fondant where the pink cake begins and cut along the edge to remove excess green fondant. Make sure to trim away the excess fondant at the bottom of the cake as well. Roll out a smaller piece of pink fondant then drape it over your cake and using the same cake pan, cut off the excess fondant so that the pink and green fondant meet.

Extra Sweet Watermelon Slice

Lightly brush on a layer of clear piping gel all over your cake then sprinkle on some granulated sugar all over your cake.

Swedish Berry Fondant

Roll out some really thin red fondant and drape it over your Swedish berry cake. Quickly use your fingers to carefully press the fondant into all the grooves and crevices to highlight them. Once you have done so, cut away the excess at the bottom of the cake then use a ball tool to go over all the ridges again to really define them. Once you are happy with how your fondant is looking, brush on a very thin coat of clear piping gel to give your cake a shiny finish.

Peppermint Swirl Mint Fondant

Roll out some white fondant and drape it over the whole cake cutting away the excess. Roll out some thin red fondant – the same size as the cake. I created a template then cut out the swirls from the red fondant. Cut the swirls out with a paring knife then flip them all over and brush on some clear piping gel. Carefully place them onto your cake from the centre outwards then tuck it under the cake creating a sort of pin-wheel pattern. Lastly, cut away the excess from the bottom of the cake.