Dreams of Coral Cake

February 17th, 2016 by Desiree Smith

Girls of all ages will love this amazing Dreams of Coral Cake.  Embellished with candy pieces, meringues and marbleized ganache, this homemade cake is striking and elegant.  Use it for birthdays, weddings or even Mother’s Day!

Makes about 12 servings.

Ingredients:Dreams of Coral Accent Cake



Step 1: Make meringues.

Prepare meringue cookies following recipe directions.  Using tip 1M, pipe one rosette and one star onto parchment-lined cookie pan.  Bake and cool.

Tip:  Cake pictured uses one rosette meringue cookie and one star meringue cookie.  Serve remaining cookies at the birthday party alongside the cake!

Step 2: While the meringues bake, make Candy Melts candy pieces.

Melt 6 oz. Candy Melts candy according to package directions.  Spoon small amount of melted candy on cookie pan and swipe with 9 in. spatula.  Chill until set, about 10 to 15 minutes.

Place sandwich cookie on cooling grid over parchment-covered board and cover with melted candy.  Coat with nonpareils.  Chill for 10 to 15 minutes.

Pour melted candy into bottom of one cavity of jumbo muffin pan, ¼ in. thick.  Chill until set, 10 to 15 minutes.  Remove candy from pan.  Mix dot of Teal icing color with lemon extract and paint splotches around edge of candy round.

Step 3:Bake cakes.

Bake and cool two 2 in. cake layers.   Fill and stack layers for a 4 in. high cake.

Step 4: Tint icing.

Tint icing with Pink and Orange icing colors.  Do not mix completely, icing should be streaked with color.  Using 13 in. spatula, ice cake smooth.  Let chill at least 20 minutes.

Step 5: Tint ganache.

Make white candy ganache using bright white Candy Melts candy.  Tint a very pale coral with Pink and Orange icing color.  Remove two tablespoons icing and tint darker coral.  Marbleize into light-colored ganache and pour over chilled cake, letting it drip down the sides.

Step 6: Decorate cake.

Break chilled Candy Melts candy bark into four pieces, ranging in size from 2 ½ in. to 6 in. long.  Insert candy pieces and candy round into cake.  Position sandwich cookie, meringues, candy-coated chocolates and rock candy on top of cake.  Sprinkle with white nonpareils and sparkling sugar.

Desiree Smith Desiree is the Public Relations Manager at Wilton. She spends her days monitoring media opportunities, working with newspaper, magazine and television contacts, collaborating with bloggers and handling a variety of other odds and ends. Desiree has a degree in journalism and experience writing for newspapers and television. Outside of Wilton, she enjoys running and planning outings with friends.

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