RAT-A-TAT-TAT DRUM CAKE
This easy-to-assemble cake that's great for parties and takes about 30 minutes to complete.
Begin a few days ahead of your party by ordering a frosted, but undecorated, 200mm cake from your local grocery store or bakery. Select one with high sides and a flat top. Or, make your own triple-decked cake finishing with a flat top. Ice generously with a white buttercream icing.
Purchase 400g of Jelly Belly jelly beans to match your party décor. Beginning at the base of the cake, press the jelly beans around the bottom, alternating colours of jelly beans in a continuous pattern. If the jelly beans are not sticking, use dabs of icing to stick them.
Place Jelly Belly jelly beans around the top edge of the cake. Using a toothpick, draw the crisscross lines on the side. Place six jelly beans on each line. Complete with "drumsticks" made from chopsticks topped with jelly beans
• 350g white chocolate chips
• 170g Jelly Belly jelly beans, in party colours or assorted fruit flavours
1. Pour white chocolate chips in a 2-cup glass measuring cup and microwave 2 to 4 minutes until barely melted, being careful not to overcook (chips may not look melted; stir before microwaving again). Or, melt chocolate on top of a double boiler. Stir to be sure all the chips are completely melted.
2. On wax paper, pour out chocolate into a 2-inch puddle, spreading to about 7mm thickness.
3. While still hot, sprinkle about 15 Jelly Belly jelly beans on each, and press beans lightly into the chocolate. Allow to cool completely.
Makes 8 pieces, about 16 to 20 servings.
Chocolate & Cherry Bark Use milk chocolate chips and Very Cherry flavour of Jelly Belly jelly beans.
• 120g Jelly Belly beans per favour (Pictured Cantaloupe, Piña Colada, Lemon Lime, Cotton Candy, Wild Blackberry, Lemon, Bubble Gum, Tangerine)
• Medium-weight acetate
• Cardboard tube 40mm in diameter
• Clear cellophane
• Cellophane tape
• Narrow ribbon
1. Cut a piece of acetate 140mm by 200mm. Roll it around the cardboard tube and secure the long edge with cellophane tape.
2. Cut a piece of clear cellophane 230mm by 270mm. Place the acetate tube along the long edge of the cellophane. Roll cellophane around tube and tape edge, making sure to line tape up with tape on acetate.
3. Cut two pieces of narrow ribbon into 330mm lengths.
4. Gather the cellophane at one end of the tube and tie the end shut with ribbon. Holding tube straight up, fill with alternating layers of Jelly Belly jelly beans. Tie top end with ribbon.
• 1 package frozen pound cake
• 4 oz. prepared cream cheese with strawberries
• 2 cups powdered sugar
• 3 Tbs. milk
• 2 oz. (about 50 beans) Jelly Belly jelly beans, assorted flavours
1. Trim dark crust from top and sides of cake.
2. Cut cake into six slices, then cut each slice into two, creating two 1 ½ inch cubes from each slice.
3. Cut each cube into two layers, fill with cream cheese and reassemble cakes.
4. Place cakes on a wire rack over a large bowl and set aside.
5. Stir powdered sugar and milk together until smooth. Spoon icing over petit fours, allowing excess to drip into bowl.
6. Use excess icing to finish cakes as needed. Decorate petit fours with Jelly Belly jelly beans.
7. Refrigerate until icing is set, about 10 minutes. Place on platter and serve. Makes 12 petit fours.
Tip To make ahead, prepare petit fours, ice and refrigerate. Set jelly beans aside until last minute. To decorate, use white icing in a tube. Put a dab on each jelly bean and press into place on the petit fours (jelly beans, if refrigerated too long, may begin to lose their shine as moisture from the fridge collects on the outside of the beans).