I heard an extremely exciting piece of information on the news this morning...it's daylight savings on Sunday! I'm pretty sure this is the one day a year that I look forward to the most. Is that strange? And it wasn't just when I became a food blogger and needed more daylight. I've always been really excited about this day in March (or April, like when I was a kid). I've just always hated the dark I suppose. I'm sure we could psychoanalyze that one, but let's move on. 

The other amazing thing about daylight savings is that it means spring is here. Well, to me, at least. Spring is my second favorite season because things start to grow and turn green and it's pretty and warm and just lovely. Can you guess what my least favorite season is then? (brown=death=yuck.) Anyway, we made this cake for Valentine's day, but I love it for this time of year. It's fun, cheerful, and bright. It's spring in a cake.

Normally I do this cake as chocolate with chocolate frosting and regular Kit Kats. However, the client wanted it to be white and pink. So we found these cookies and cream Kit Kat bars at Cost Plus and made it a vanilla cake with pink buttercream. You can do whatever you want--I've even made this cake in a heart pan. Pictured is an 8-inch cake, but I highly recommend you do a 9-inch, two-layer cake instead. The cake layers were too tall for the Kit Kats, so we had to pipe a row of pearls on the bottom to fill in the space. It's pretty, but if you're looking to avoid any piping details, go with the niner. (Did I hear a niner in there? Were you calling from a walkie talkie?)

I love baking from scratch, but use your favorite cake recipe (or box cake mix). Here are my favorite vanilla and chocolate cake recipes, adapted for high altitude. Here are my favorite vanilla buttercream and chocolate frosting recipes, too. 

Basket of Berries Cake Recipe
Print this recipe

Two 9-inch round cake layers
12 Kit Kat candy bars (1.5 ounces each)
2 pounds fresh strawberries, halved
1 pint fresh raspberries
1 pint fresh blackberries or blueberries
2 tablespoons apricot preserves

Place your first baked and cooled cake down on the plate or cake board. If it is domed, slice off the dome part so it's flat (do this on both cakes). Spread frosting over the first layer. Place the second layer on top of the frosting and press down lightly. Spread frosting over the cake, making sure the sides and top are completely covered. You don't have to worry about it looking perfect because the candy bars and fruit will cover it up.

Unwrap the candy bars and use a knife to separate the bars from each other (instead of snapping them). Place the candy bars side by side around the cake. It will look more like a basket if you stick the side with the writing to the cake, but we didn't do that because we wanted the white side to show.

Arrange the fruit on top of the cake and pile it on. Warm the apricot preserves and brush it on top of the fruit to give it a shine. If desired, wrap a ribbon around the cake. Store in the fridge, but bring it up to room temperature before serving.

Idea from Taste of Home
You may also like:


03/06/2013 5:34am

I love the looks of the kitkat covered cake, so pretty! I'm sure you client was pleased, I would be!

03/06/2013 6:58pm

How wonderful. This is just amazing!

03/07/2013 11:48am

Your cake is amazing, love it very much! I'm sure your client love it too!

03/07/2013 5:36pm

haha, I get so excited about daylight savings too, it's definitely a food blogger thing! I bake more often in the afternoon, and often can't post things I make because it's too dark, and then my family eats all of it!
Your cake reminds me of spring, and looks so PERFECT! yum :)

03/08/2013 12:20am

This is genius! What an easy way to make a super classy cake.

03/09/2013 4:55pm

OMG What a gorgeous cake!!!

03/10/2013 2:05pm

Wow what a stunning cake, it looks absolutely gorgeous!

12/13/2013 5:33pm

I just want the two-toned Kit-Kats... we Don't get these in Western Australia


Leave a Reply