Maltesers have always been one of my favourite sweets: honeycomb and chocolate – a perfect match, and I often make chocolate cakes using Maltesers. This particular cake was made for my 6th formers at school.
This “floating sweets look” is certainly nothing new, but it is fun! But it really is all about flavour: a cake must taste excellent; a nice-looking cake that tastes just okay is never going to be good enough. So my driving force here is flavour:
I went for 2 layers of chocolate Victoria Sandwich cake and sandwiched it together with a salted caramel buttercream: basically buttercream into which I beated a couple of tablespoons of salted caramel. The cake was then crumb-coated in a thin layer of this buttercream before being wrapped in chocolate.
Once the Maltesers had been placed on top, I spooned some of the salted caramel on the top of the cake.
A chocolate wrap
A chocolate wrap, or collar, is having a vertical layer of chocolate all around a cake.
I have been doing chocolate wraps for cakes and desserts for decades, and my first ever published cake recipe several years ago in Sainsbury’s Magazine was a chocolate wrapped cake. The link also has my recipe for this cake: a strawberry, passion fruit and white chocolate cake.
To get a chocolate wrap, you simply take greaseproof paper, fold in half to about the depth of the cake (folding in half gives it a little more sturdiness). You then pour over melted chocolate and smooth to give a thinnish layer.
The chocolate is left to set just a little (still tacky but not runny and not set firm), before you lift it up and press it firmly around the cake to stick it in place.
You then chill until the chocolate has set fully before carefully peeling off the grease-proof.
There is a video clip of this being done for my strawberry and passion fruit cake here.
The recipe for both the cake and the buttercream for this Maltesers cake is on my general cakes cake tips post.
The cascading Maltesers technique:
To get the height and the overflowing effect you simply melt a little milk chocolate and dip Maltesers in it, one at a time. You then use the melted chocolate as a glue, holding each Malteser for a few moments in place until the chocolate just sets. Continue until you have the height and angle you want: you get a very stable structure!
For the floating bag, you again use some melted chocolate dabbed inside each bag and lightly press each bag up against one of the Maltesers until it is stuck in place: this is the bit that needs a steady hand!
I brushed a little edible gold glitter lightly over the Maltesers.
I also broke some of the Maltesers and stuck them over randomly to enhance the gold effect. As well as giving me bits to eat!
The cutting is the challenge as the Maltesers will shatter, but this hardly matters as picking up stray Malteser pieces around the cake board is part of the fun!