Peppermint Crisp Garden Cake

By Foodies of South Africa · 120 min

Ingredients

Instructions

1. Preheat the oven. Prepare both boxes of vanilla cake mix following the package instructions, adding ⅓ cup of Nestlé Caramel Treat Dairy Dessert to each batter before baking.
2. Pour the batter into a 23 x 22 x 5 cm square tin and a 9-inch (23 cm) round tin. Alternatively, bake as cupcakes in liners.
3. Bake according to the package instructions until a skewer inserted comes out clean. Cool completely on a wire rack, then refrigerate for about one hour until firm.
4. Cut the cooled cakes with a serrated knife. Cut the square cake into 3 equal lengthwise portions and cut the middle portion in half across the centre. For the round cake, cut a large circle out of the centre to make a ring, then remove the top left quarter of the ring.
5. Assemble the number 5 on a large cake board: place the ¾ ring with the open space in the top left corner. Set one large square section against the top cut-out of the round cake. Rotate one small square section 90 degrees and join it to the right of the upright piece. For cupcakes, arrange them in the shape of a 5 on a large board.
6. Mix two tablespoons of caramel treat into the store-bought icing. Spread a thin layer over the whole cake with a spatula or the back of a spoon to seal crumbs or join cupcakes. Refrigerate for 15 minutes.
7. Apply a thicker, smooth final layer of the caramel icing.
8. Cut the KitKat wafer fingers into pieces: cut each finger in half. Arrange them evenly around the perimeter of the cake sections as a fence. Crush the Peppermint Crisp bar in its packaging with a rolling pin, open it and sprinkle over the crumb layer. Decorate with edible flowers and refrigerate until needed.
9. Slice and serve.

Summarized from Foodies of South Africa's video. Watch it for the details.

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