Fairy Bark Cake
Preparation time: 45 min. Level: easy
Ingredients
For 12 Pieces
300 g Milk chocolate
250 g soft butter
3 tbsp Icing sugar
1 tsp Vanilla extract
2 tbsp Whole milk yoghurt
Salt
2 packs (400 g each) dark Viennese floors (e.g. from Kuchenmeister)
Sugar pearls for chocolate
Sprinkles for the chocolate
Sugar pearls, sprinkles and mini marshmallows for the chocolate
Colorful mini meringue for decoration
Glitter Cardboard
Double-sided tape
Preparation
1
Melt the chocolate and spread on a baking tray lined with baking paper. Sprinkle with sugar pearls, sprinkles and mini marshmallows.
2
For the buttercream, beat the butter, powdered sugar, vanilla extract, yoghurt and 1 pinch of salt with the whisk of a hand mixer for about 5 minutes until white and creamy. Add the caramel sauce and continue beating briefly.
3
Separate the cake layers from each other and cut out 6 circles (20 cm Ø each). Spread a thin layer with a little buttercream. Place the second layer on top and spread cream again. Layer the remaining layers in the same way. Spread the remaining cream all over the cake.
4
Break the decorated chocolate into coarse slivers and press into the buttercream.
5
Spread mini meringue on the cake. Cut out stars and hearts from glitter cardboard. Stick to wooden skewers with double-sided tape. Decorate the cake with it.
Nutritional values
a piece
580 kcal
6 g protein
29 g fat
72 g carbohydrates
For 12 Pieces
300 g Milk chocolate
250 g soft butter
3 tbsp Icing sugar
1 tsp Vanilla extract
2 tbsp Whole milk yoghurt
Salt
2 packs (400 g each) dark Viennese floors (e.g. from Kuchenmeister)
Sugar pearls for chocolate
Sprinkles for the chocolate
Sugar pearls, sprinkles and mini marshmallows for the chocolate
Colorful mini meringue for decoration
Glitter Cardboard
Double-sided tape
Preparation
1
Melt the chocolate and spread on a baking tray lined with baking paper. Sprinkle with sugar pearls, sprinkles and mini marshmallows.
2
For the buttercream, beat the butter, powdered sugar, vanilla extract, yoghurt and 1 pinch of salt with the whisk of a hand mixer for about 5 minutes until white and creamy. Add the caramel sauce and continue beating briefly.
3
Separate the cake layers from each other and cut out 6 circles (20 cm Ø each). Spread a thin layer with a little buttercream. Place the second layer on top and spread cream again. Layer the remaining layers in the same way. Spread the remaining cream all over the cake.
4
Break the decorated chocolate into coarse slivers and press into the buttercream.
5
Spread mini meringue on the cake. Cut out stars and hearts from glitter cardboard. Stick to wooden skewers with double-sided tape. Decorate the cake with it.
Nutritional values
a piece
580 kcal
6 g protein
29 g fat
72 g carbohydrates
Say hello to your new favorite party treat: the Fairy Bark Cake!
It’s a sparkly, swirly stack of rainbow bark magic—think melted white chocolate dyed in dreamy pastels, layered with sprinkles, edible glitter, and all the fun toppings you can imagine (mini marshmallows? yes, please!). It’s a no-bake wonder that looks like it came straight out of a fairy garden and tastes like pure joy. Perfect for birthday parties, tea parties, or any day that needs a little extra sparkle. 🧁🌈🧚
It’s a sparkly, swirly stack of rainbow bark magic—think melted white chocolate dyed in dreamy pastels, layered with sprinkles, edible glitter, and all the fun toppings you can imagine (mini marshmallows? yes, please!). It’s a no-bake wonder that looks like it came straight out of a fairy garden and tastes like pure joy. Perfect for birthday parties, tea parties, or any day that needs a little extra sparkle. 🧁🌈🧚