Best Surprise Cake Recipes

SURPRISE BANANA CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.
• Cream together the butter or margarine and the sugar.
• Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.

RAINBOW SURPRISE INSIDE CAKE

Steps:

• Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
• Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
• To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.

SURPRISE CARROT CAKE

Steps:

• In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

SURPRISE ON THE INSIDE GENDER REVEAL CAKE

Steps:

• Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Repeat to make 2 more layers.
• Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
• To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top. Fill cake with candies and candy sprinkles. Gently press candies to level, top with full cake layer. Frost side and top of cake using remaining frosting. Store loosely covered in refrigerator.

CHRISTMAS TREE SURPRISE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9 x 13-inch pan. Line the bottom of the pan with parchment paper.
• You have to bake 3 cakes, but bake them one at a time, mixing up the batter only when you're ready to bake. For 2 of the cakes, tint the batter green. For the third cake, tint the batter red. Bake each cake until the center springs back when lightly touched, about 45 minutes.
• Let the cake cool in the pan for 15 minutes, then invert the cake onto a wire rack to cool. Chill in the fridge for 30 minutes so the cake becomes firm.
• Carve and level the cakes: Using plates, bowls, glasses or round cookie cutters to trace around, cut the following: From the two green cakes, cut out 4 rounds: 8 inch, 6 inch, 4 inch, and 2 inch. Then from the red cake, cut out 4 rounds: 7 inch, 5 inch, 3 inch, and 1 inch. Take the round cookie cutter and cut a hole through the centers of the 4 inch, 5 inch, 6 inch, and 7 inch layers. (Save all the scraps for making Christmas-colored cake pop dough!)
• Make the buttercream frosting. Measure out 1 cup and tint it red. Tint the rest dark green.
• Spread a little green frosting on the cake board, lay down the 8 inch green cake layer, and spread a layer of frosting on top. Add the 7 inch red layer and repeat, taking care not to frost the inside edges of the center hole. Continue stacking and frosting gradually smaller cake layers until you reach the 4 inch layer.
• Take the 3 cups of candy and fill the center core of the tree, pressing down a little to compact the candy. Frost the top of the 4 inch layer and continue stacking and frosting until all the layers are stacked.
• Once stacked, take a serrated knife and gently carve away the sharp edges of the layers to form a tall cone shape. Apply a very thin "crumb coat" of frosting all over the outside of the cake. Set in the fridge for 30 minutes.
• Meanwhile, make the Christmas lights. Melt the Candy Melts. Cut the colored Tic Tac candies in half crosswise. Use a toothpick dipped in the melted candy to attach a Tic Tac to the end of a peanut M and M of the same color (the M and M is the bulb and the Tic Tac is the base). You will need about 40 of these.
• To make the star for the top of the tree, trace around a star cookie cutter onto parchment. Pipe an outline of white melted candy, then fill in the shape. Place a lollipop stick in the center and cover with more melted candy. Sprinkle with sanding sugar and let set at room temperature.
• Place the green frosting into a piping bag fitted with a number 21 open star tip. Starting at the top of the cake, pipe 3/4 inch long strands of frosting in neat rows around the entire cake, like layers of pine branches on a Christmas tree.
• Once the cake is covered, place the red frosting into a piping bag fitted with a number 21 piping tip and pipe draping lines of "tinsel" around the cake. Attach the colored M and M lights directly to the red frosting. Work quickly here, as the frosting will start to form a crust, which can make attaching the decorations difficult.
• Take the star and flip it over. Coat the back with white melted candy and sprinkle with sanding sugar. Allow to set. Insert the lollipop stick into the center of the top of the tree.
• Preheat the oven to 350 degrees F. Grease and flour an 8 x 3 inch round cake pan. Line the bottom of the pan with a round of parchment paper.
• In a stand mixer, with the whisk or paddle attachment, beat the butter, sugar, and eggs on high speed until light and fluffy, about 2 minutes. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the mixer bowl. Add the oil to the creamed mixture and combine.
• In a small bowl, whisk together the flour and baking powder. Add the flour mixture and milk to the creamed mixture and beat on high speed until the flour is completely mixed, 30 seconds to 1 minute. Scrape the batter into the pan and use an offset spatula to smooth the top.
• Bake until a wooden skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Check after 45 minutes, and if the top is browning too much, tent with foil. Cool the cake in the pan for 15 minutes, then run a metal spatula around the edge of the cake and invert onto a wire rack to cool completely.
• In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped. Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to incorporate.
• Add 1 cup of the sugar and begin mixing on low speed to combine, then beat on high speed for about 2 minutes. Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure no sugar is visible.
• The frosting will last for 1 month in the freezer, 2 weeks in the fridge, and 3 days at room temperature.

SAUERKRAUT SURPRISE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.
• In a large mixing bowl, cream 1/2 cup butter or margarine and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.
• Sift together flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with Sour Cream Chocolate Frosting. Cut into squares to serve.
• To Make Sour Cream Chocolate Frosting: Melt the semi-sweet chocolate pieces and 4 T butter or margarine over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add sifted confectioners' sugar to make spreading consistency. Beat well. Spread over cooled cake.

SURPRISE PIñATA FOOTBALL CAKE

Steps:

• Heat the oven to180C/160C fan/gas 4. Grease and base line a 20cm round cake tin with baking parchment. To make the chocolate cake, put the butter into a bowl and beat until soft. Add all the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. When cold, slice the top off the cake to make it level.
• To make the mint cake, grease and base line your 20cm cake tin with baking parchment. Put the butter into a bowl and beat until soft. Add the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. Do not slice the top level as it needs to be rounded.
• To make the butter icing, put the butter into a bowl and beat until soft. Gradually beat in the icing sugar. Slice the chocolate and mint cakes in half horizontally so you have four layers. Using an 8cm round cutter, stamp a circle from the centre of each layer. Place the bottom layer of chocolate cake on a 25cm cake board. Spread with a little butter icing. Place the bottom green layer on top. Spread with butter icing and place the other chocolate layer on top. Spread with more icing and place the rounded green sponge on top.
• Fill the centre hole with sweets, almost to the top. Take one of the 8cm green sponge pieces and slice in half horizontally. Place one piece on the cake to cover the hole containing the sweets. Spread the top with the remaining butter icing. Roll out about 300g of the white fondant icing to a 20cm circle and place on top of the cake.
• Brush the sides of the cake with apricot jam. Measure the circumference of the cake and the depth. Add 2.5cm to the depth measurement. Using these measurements roll out the green fondant to a long strip. (You may find it easier to do two shorter strips). Attach the strip around the cake. Use scissors snip around the top edge to represent grass.
• Make a cardboard template of a pentagon (5 sides). Roll out the black icing and cut out six pentagons. Place them on the cake as for a football. If you wish to stick them in place use a little icing sugar mixed with water.
• With the remaining white icing trimmings make a scarf and paint with food colouring in your team colours. Drape the scarf over the edge of the cake. Add candles as desired.

BEET SURPRISE CAKE

Steps:

• Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
• Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
• To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.

CHOCOLATE SURPRISE CAKE

Steps:

• Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
• Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
• Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
• Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
• Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it in.
• Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
• Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream.

BANANA APPLE & BLUEBERRY SURPRISE CAKE

Steps:

• Preheat oven to 400 degrees.
• Arrange sliced apples on a baking sheet and drizzle honey over them. Bake at 400 degrees for 10-15 minutes until apples are moist and tender.
• Remove apples from the oven and lower the oven temperature to 350 degrees.
• In a large bowl, mash bananas and brown sugar until creamy, don't worry if there are a few lumps.
• Add the apple sauce and eggs and beat with a whisk until well combined.
• Add the flour, almond meal, baking powder, cinnamon, nutmeg, and ginger; use a spatula to fold together.
• Grease the cake pan with melted butter and arrange one layer of apple slices on the bottom of the pan.
• Pour half the banana batter into the pan, and arrange a second layer of apples around the outside edges.
• Spoon frozen blueberries into the center area of the cake and gently cover with the remaining batter.
• Bake the cake in 350 degree oven for about 1 hour; check it at 45mins.
• Serve with natural yoghurt and a drizzle of honey.

SURPRISE-INSIDE EASTER CANDY LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray.
• In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
• Flatten cake layers by trimming off round tops. In 2 layers, cut small round out of center, using 4-inch round cutter. In small bowl, mix chocolate candies, mini eggs, baking chips and 1/2 cup of the sprinkles; set aside.
• To assemble cake: Place 1 uncut cake layer on serving plate; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and sprinkles mixture. Gently press candies to level; top with full cake layer. Frost top and side of cake with 1 1/2 cups frosting. Refrigerate 30 minutes.
• In medium bowl, place 1 1/2 cups of the frosting; stir in pink food color until blended. Fit decorating bag with 1/2-inch round piping tip; fill with 3/4 cup pink frosting. Set decorating bag and pink frosting aside. In 1 small bowl, place 1/4 cup of the frosting; stir in yellow food color until blended. In another small bowl, place 1/4 cup frosting, stir in green food color until blended.
• Using photo as a guide, spread 1/2 cup of the pink frosting on top of cake, reserving remaining pink frosting for top third of cake. Starting on side, spread yellow frosting on bottom third of cake. In middle third of cake, spread green frosting so green frosting overlaps yellow frosting. On upper third of cake, spread remaining pink frosting so pink frosting overlaps green frosting.
• To blend colors together on side of cake: Using an icing spatula, starting at bottom edge of cake, lightly blend and barely smooth colors in an upward motion toward top edge of cake; wipe spatula clean with paper towel. Repeat blending of frosting and wiping off spatula. Smooth top if needed. Pipe frosting mounds around top edge of cake. Sprinkle remaining 3 tablespoons candy sprinkles in center.
• Store loosely covered at room temperature.

EASY SURPRISE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 8-inch cake pans.
• Place the butter and sugar into a mixing bowl, and mash together with a wooden spoon until the mixture is creamy and thoroughly combined. In a separate bowl, beat the eggs, and pour into the butter mixture. Stir until combined.
• Sift the flour and baking powder together in a bowl, and lightly stir into the butter mixture. Pour half the batter into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the middle of a cake comes out clean, 20 to 25 minutes. Cool in pans for 10 minutes before removing to finish cooling on wire racks.

LEMON CAKE WITH A PINEAPPLE SURPRISE

Steps:

• For Homemade Lemon Cake:. Preheat oven to 350
• two 9 inch round pans have them greased and floured.
• Cream together the shortening and 1 1/2 cups white sugar. Beat in the 2 eggs. Add the flour, milk, and Lemon extract and vanilla, and beat to a soft smooth batter. _.
• Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean.
• For PIneapple Filling:.
• Beat 3 eggs in saucepan add 1 1/2c sugar and pineapple.
• In separate cup mix cornstarch with water. bring pineapple to boiling point, add cornstarch mixture very slowly while stirring, turn to low heat stir till thickens take off heat. You want it thick.......
• For Lemon Cream Cheese Icing:.
• cream together your cream cheese and butter till very smooth add about 1 cup or more of confectionary sugar... add in a dash of vanilla and about a teaspoon of lemon extract.
• start adding in your confectionary sugar slowly as blending... blend well as to get no lumps.... Taste it make sure it is sweet.......
• Let cake cool put cooled pineapple filling on top of bottom layer... then put on top layer cake.... Put cream cheese lemon icing on top layer....enjoy.... very good cake.

CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Prepare Chocolate and White Cake Mixes according to directions on the box.
• NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
• Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
• In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
• Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
• Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
• Turn out onto a plate and decorate.
• Enjoy!

SAUERKRAUT SURPRISE CAKE AND SOUR CREAM-CHOCOLATE FROSTING

Steps:

• Cake:.
• In large mixing bowl, cream butter (or margarine)& sugar till light.
• Beat in eggs, one at a time.
• Add Vanilla.
• Sift together flour, baking powder,soda,salt& cocao powder.
• Add to creamed mixture alternately with water, beating after each addition.
• Stir in sauerkraut.
• Turn into greased& floured 13x9x2 inch baking pan.
• Bake in 350° oven 35-40 minutes.
• Cool in pan.
• Frost with sour cream-chocolate frosting.
• Frosting:.
• Melt one 6 oz.
• package semisweet chocolate pieces& 4 tablespoons butter or margarine over low heat or in the micro.
• Remove from heat& blend in 1/2 cup sour cream, 1 teaspoon vanilla& 1/4 teaspoon salt.
• Gradually add sifted confectioners' sugar to make spreading.
• consistency.
• Beat well.
• Frost.

SURPRISE SPICE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, soup, eggs and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased 13x9-in. baking dish. , Bake 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting.

CHOCOLATE SURPRISE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water.
• Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
• Stir the dry mixture into the chocolate mixture and blend.
• Stir in milk and vanilla.
• Pour into a greased, square 9 by 9-inch cake pan.
• Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
• Pour coffee over and bake for 40 minutes.
• Serve warm or cold from the pan.

PINEAPPLE COCONUT SURPRISE CAKE

Steps:

• 1. Bake cake mix in a 15 1/2 X 10 1/2 X 1 inch pan, according to box directions.
• 2. While cake is baking, drain pineapple. Let cream cheese stand at room temperature for 1 hour.
• 3. In a bowl place cream cheese, gradually add a little milk at a time beating at medium speed to blend mixure smoothly.
• 4. Then add pudding and beat at low speed for 12 minutes. Spread mixture over cake.
• 5. Top with crushed pineapple, sprinkled evenly.
• 6. On top of this spread cool whip.
• 7. Sprinkle coconut over everything.

CHOCOLATE CAKE SURPRISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch pan. Sprinkle walnuts and coconut evenly over bottom of pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Set aside.
• In a saucepan, combine cream cheese and butter. Cook over medium heat, stirring occasionally, until melted and smooth. Stir in confectioners' sugar. Pour cream cheese mixture in rows (lengthwise) over the top of cake mix. Using the tip of a knife, swirl the batter to create a marbled effect.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE SURPRISE STRIPE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening. Line with parchment cut to neatly cover the bottom and sides of the pans.
• In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed. Divide the batter between the prepared cake pans.
• Bake for 20 minutes. Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes. Cool on a rack, unmold and return to the rack to cool completely.
• For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes. Add the butter and vanilla and beat for 10 minutes, until fluffy. (Makes 3 pounds.)
• For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat. Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving.
• Remove from the heat and beat with a wooden spoon until creamy and spreadable. Spread on a silicone mat and set aside. When cool, break into a crumble.
• To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip. Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip.
• When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers. Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream¿this will be your bottom layer.
• Lightly place the remaining cake layer on top of the 'piped' bottom layer. Use the remaining buttercream to ice the entire cake.
• Add the crumbled caramel by patting small handfuls onto the top of the iced cake.