Ingredients Favorite Chocolate Cake Mix or Recipe Buttercream Frosting Buttercream Frosting Mocha Buttercream Frosting Mocha Buttercream Frosting 9 ounces Light Cocoa Candy Melts® Candy fresh raspberries, washed and dried Cocoa powder, ground cinnamon or confectioners' sugar Tools 6 x 3 in. Round Pan 10 x 16 Non-Stick Cooling Rack Cake Leveler, Small, 10-Inch Cake Leveler, Small, 10-Inch 6 in. Cake Circles Fanci-Foil Wrap Tape food-safe scissors Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Waxed paper Plastic ruler 14 x 20 in. Jumbo Aluminum Cookie Sheet Sugar Shaker or Metal Strainer Instructions Click to mark complete - Make layered cake. Prepare batter following recipe directions using 3 in. high pans. Bake and cool 3-layer cake. Prepare buttercream icing following recipe directions. Torte, layer and fill on foil-wrapped cake circle for a 5 in. high cake, trimming cakes and adjusting icing fill as needed. - Ice cake. Prepare mocha buttercream icing following recipe directions. Use spatula and icing to ice cake smooth. - Make candy wrap. Use scissors to cut waxed paper strip, 5 in. x 22 in. Crumple paper loosely to form creases. Re-flatten paper and place on cookie sheet. Paper will extend off sheet slightly. Melt light cocoa Candy Melts candy according to package directions. Pour melted candy onto crumpled waxed paper. Use spatula to spread melted candy evenly over the entire paper strip. Candy will be about 1/16 in. thick. Let candy set 2 minutes so candy is no longer shiny or fluid, but pliable. - Attach candy wrap. With waxed paper side out, press candy wrap against cake side, moving along entire length of strip to wrap around cake. Wrap will extend about 1 in. above the top of the cake. - Chill cake until firm. Chill until firm, about 10 to 15 minutes. Carefully remove waxed paper. - Complete cake. Mound raspberries on top of cake. Use confectioners' sugar and sugar shaker or fine strainer to dust cake top.
