The cake was a 2-layer chocolate mudcake filled with peanut butter frosting (recipe given in an earlier post), and coated with salted caramel buttercream. It was then covered with a caramel drip and a chocolate ganache drip. The caramel drip consisted of melted Werther’s caramel chews which I think tasted better than melted caramel jerseys which tasted sort of marshmallow-y. The Werther’s caramels tasted more like tradition caramel, and textured like the sticky, stringy caramel which I would expect.
I decorated the cake with piped kisses (Ateco 849 tip), toasted peanuts, cut Snickers and homemade Snickers-inspired macarons.
Flavours of macarons (top to bottom):
- Choc and peanut butter frosting
- Choc and choc ganache (no cream)
- Choc and salted caramel buttercream
To pipe the fillings I used a small-medium sized closed star nozzle to get the twirl effect on the sides. I have to say, the macarons really were the star of the show on this cake I think.