Baking & Prep

Bake up your favorite cake recipe — you’ll need two round layers. Once the cake has cooled, use a serrated knife to level off the tops of each round. 

 

Next, make one large batch of buttercream. Beat the butter for a few minutes on medium speed, preferably using a stand mixer with the paddle attachment. On slow speed, gradually add the confectioners’ sugar 1 to 2 cups at a time, allowing each batch of sugar to incorporate with the butter before adding the next. (Use less confectioners’ sugar for a slightly more buttery, looser frosting, or more confectioners’ sugar for a slightly sweeter, stiffer frosting.) Increase the speed to medium and add the cream and salt. Beat for an additional 3 minutes. 

From here, divide and flavor the buttercream according to the below: 

Chocolate Buttercream: Add roughly 2 ½ cups of the buttercream into a bowl with 1 tablespoon of cocoa powder. Stir to combine, then set aside. 

Dark Chocolate Buttercream: Add roughly 2 cups of the buttercream into a bowl with 1 tablespoon of dark cocoa powder. Stir to combine, then transfer to a plastic piping bag and close the bag with a rubber band. Use scissors to cut off a small opening at the tip. 

Black Frosting: Add ½ cup of the buttercream into a bowl and color it with black food coloring. Insert a small round tip into a plastic piping bag, then fill it with the black frosting. Use a rubber band to close.

White Frosting: Insert a small round tip into a plastic piping bag and fill it with ¼ cup of the remaining white buttercream. 

Additionally, you will need: an offset spatula, fork, 1 large black gumball, and 2 packs of chocolate Pocky sticks. 

 

See full recipe at Food Network