These melting cakes seem to be the biggest trend in cakes right now, so I was really excited to do one. The cake was a simple chocolate cake with chocolate buttercream filling covered in homemade aqua colored fondant. I didn’t want to risk the sprinkles getting into the pink icing so I brushed on some sugar water and slightly tilted the cake to sprinkle the sprinkles on. If there were any bald spots I just filled them in. To create the ice cream scoop I used some rice crispy treats and tightly impacted it into a ball and covered it with pink fondant. I placed straws under where the scoop would be placed so it wouldn’t sink into the soft cake. Once the ice cream cone was in place I whipped up a batch of cookie frosting and added just an extra teaspoon of milk to get the runnier look I needed. I piped the cookie icing and allowed it to drip naturally. I also piped some icing on the seam of the ice cream cone and the rice crispy scoop. Once finished I sprinkled more sprinkles in the wet icing. Now to be honest I don’t know how other bakery’s do their version of this cake, but I couldn’t be happier with the mine turned out!
