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00:00 Hey guys, it's Elise.
00:12 Welcome back to My Cupcake Addiction.
00:13 Today, we're going to be making a huge chocolate bar cake.
00:18 So it looks like a massive chocolate bar but it's actually cake and way easier to make
00:22 than you think.
00:23 Let's get started.
00:25 I'm using a store-bought vanilla sponge cake.
00:28 So these guys are about 8 inches by 6 inches by just 1 inch high so you don't want them
00:32 any higher than about an inch.
00:34 And of course you can make them yourself if you like.
00:36 I've got a bowl and I've got some whipping cream.
00:38 And of course I've got chocolate bars.
00:40 So I'm using Hershey's today but you don't have to use Hershey's.
00:43 Whatever you choose though, make sure it's a really nice thin block of chocolate, nothing
00:48 too thick because you're going to need to be able to cut through this and you don't
00:51 want it to crush the cake underneath.
00:53 I used 12 Hershey's for the top of my cake and I used another 8 for my ganache.
00:57 I've also got an offset spatula and a ruler.
01:00 You're going to need some sort of a cake board or presentation board.
01:04 Those ingredients will make you the straight out huge chocolate bar but if you want to
01:07 decorate it like mine, you're going to need your Hershey's template which I'll link to
01:10 down below, some cornflour, a little bit of silver shimmer powder or luster dust.
01:14 You'll need a paintbrush and fondant in 2 colors so I'm using white and chocolate brown.
01:20 I've also got a knife, a rolling pin and a pizza cutter.
01:24 First up, you want to break your Hershey's into a bowl and make sure that you've unwrapped
01:27 them all so you can keep your 12 best ones for the top of the cake.
01:30 Pour your cream over the top and then you're going to microwave that to make a really nice
01:35 Hershey's chocolate ganache.
01:37 So you want to put it in the microwave for 30 seconds and then give it a really good
01:40 stir and then another 30 seconds and a really good stir until it's beautiful and melted
01:44 to resemble kind of like a chocolate syrup.
01:47 Each microwave is going to be different but for me, I found about a minute was plenty
01:50 for this mix.
01:52 Grab your presentation board now and you want to run a nice line of ganache all the way
01:56 along the bottom of it for your cake to sit on.
01:58 That's why I was able to lift it up at the start of this video because really it's not
02:01 that tall and it's quite sturdy.
02:04 You want to position 3 of your cake slabs onto the board.
02:07 Make sure they're really nice and even and as centered in the board as you can get them.
02:11 Once they're all on there, you can spoon generous amounts of your ganache all over the top and
02:16 you're going to use your offset spatula to just work that back and forth and give this
02:20 cake a really nice coat of ganache.
02:24 Make sure you don't leave out the sides and get that ganache as smooth and as neat as
02:28 you can going up the sides because they're the bits that are going to be seen.
02:32 You want the top to be as level as possible so kind of channel you're in a cement mixer
02:36 here and you're going to take your ruler and just slide it along the top of the cake.
02:40 That's going to help you get that ganache as smooth and as flat as you possibly can.
02:45 Use a paper towel or a napkin to clean up all the way around the edges of your chocolate
02:49 bar and then you want to roughly work out where your wrap is going to go.
02:52 So if you've got a little uneven spot or any spots that you're not 100% happy with, make
02:55 that the spot that your wrap is going to go over because it will help to cover up.
02:59 You want to take your Hershey's bars now and I'm going to position them perfectly up against
03:04 the edges.
03:05 And you want to just cut the block if you need to.
03:07 So I'm going to cut one of the rows of this Hershey's block because I need 3 and 2/3 of
03:12 a Hershey's to completely cover mine.
03:14 Place all of your Hershey's neatly on the top as close together as you can and as straight
03:19 and close to the edges as you can.
03:22 And that essentially makes a very very simple gigantic chocolate bar cake.
03:26 Now at the moment, it looks alright but it's still not resembling a giant chocolate bar
03:30 in my opinion.
03:32 So we're going to decorate it up with a Hershey's wrapper.
03:34 You don't need to do Hershey's here but I found the logo really easy to cut around.
03:39 It's not too intricate and it's not too detailed.
03:41 So I will leave a link to this template down below.
03:43 You just want to print it out on a sheet of paper and just cut around the letters.
03:47 And don't do all the letters here because you're only going to do half of the wrapper
03:50 so I just did the Hersh.
03:52 Sprinkle down some cornflour and I'm not going to lie, this is the most tedious part of this
03:55 whole cake.
03:56 It's not hard but it is time-consuming.
03:57 So you want to take your white fondant and you're going to roll it out really nice and
04:02 thin, the thinner the better.
04:04 And then you just want to place your little letters onto the fondant and cut as neatly
04:08 as you can around them.
04:09 I used a regular knife but if I had an exacto knife or a scalpel, it actually would have
04:13 been a lot easier.
04:15 So there's a tip when you're making yours.
04:17 If you can cut these out and let them sit for about half an hour before trying to put
04:20 them on the cake, they're a lot easier to work with.
04:23 Once all of your fondant letters are cut out, you can use just that straight luster dust
04:27 and brush all of your letters so that they're silver just like the Hershey's logo.
04:31 Otherwise you can mix that with a little bit of alcohol or clear lemon extract so it paints
04:35 on a little bit easier.
04:36 Let your letters sit off to the side and dry.
04:38 And down goes a bit more cornflour.
04:40 And we're going to use this to roll out another relatively thin but much larger piece of your
04:45 chocolate brown fondant.
04:47 Once you've got a nice large piece that you're confident is going to cover your cake, you
04:50 actually want to just tear it because we want this to look like a torn wrapper so you don't
04:54 want to cut it.
04:55 It has to look kind of authentically torn.
04:57 So I've got my torn edge and I'm just going to lift up my piece of fondant and I'm going
05:01 to position the torn edge first going on an angle across the chocolate bar.
05:05 And then I'm kind of going to drag it down so that I've got enough coming over the back
05:09 to make like the little crinkled seal of the end of the Hershey's bar.
05:13 Once you're happy with the positioning, you can smooth it down a bit on the top so you
05:16 can just see the outline of those chocolate bar pieces through the center.
05:21 And then use your pizza cutter to cut up the 2 side edges as close as you possibly can
05:27 to the base of that cake.
05:28 For your little back piece, you just want to trim it roughly along so that it's still
05:32 kind of hanging out but it's not hanging over the edges of the board and it's sort of squarish
05:37 with the cake.
05:38 And if there's any little kinks or crimps, leave them in there because they make it look
05:41 really authentic.
05:42 I'm actually going to make a few more using my knife.
05:44 Once you're happy with that being the little end of your chocolate bar wrapper, just go
05:48 along with the back of your knife and make all of those little crinkled indents and you
05:51 might need to just reposition some of your cute little kinks.
05:54 Now before you go positioning your logo, I actually printed out another copy.
05:58 This is just so that I can get a really good indication of where my letters are going to
06:00 go.
06:01 So I'm going to place a little skewer hole in the center of each one of my letters, the
06:07 H, the E, the R and the S. And that's going to go right through into the fondant but it's
06:10 going to give me a really good guide as to where I should stick my letters down.
06:14 I'm simply using a little bit of water and a paintbrush on the back of my letters and
06:18 I'm making sure that I've got that template there so that I can see that the little dot
06:21 on my template is exactly where I'm placing the letter over the little dot that's been
06:25 poked through that chocolate fondant so the logo should be almost exactly the same as it
06:30 is on the piece of paper.
06:31 For your last letter, you're going to have to cut away a bit because it's supposed to
06:35 be torn.
06:36 So I've cut away most of the H and I've just got a little bit left.
06:39 And then to cover up any jagged edges, you're just going to take your knife or a toothpick
06:43 and just kink that little wrapper back over the torn letter H.
06:49 So that's it, it's that easy.
06:50 You've just made a giant chocolate bar cake.
06:53 Make sure you subscribe to my channel My Cupcake Addiction if you want to see tons more cool
06:57 sweets and baking ideas including more giant candy bars and other amazing sweet creations.
07:03 And as always, thanks very much for tuning in.
07:04 Bye bye.
07:17 (upbeat music)