Candy land cake

Welcome to Candy Land. A little candy princess must have her very own Candy Land to live. And this cake certainly fits the bill.

  • 1 hr preparation
  • Makes 1
  • Print


  • 30 centimetre x 40cm rectangular cake board
  • 2 x 450g packets double unfilled sponge slabs
  • 1 1/2 x 453g tubs vanilla frosting
  • 1 chocolate chip muffin
  • 1 mini chocolate chip muffin
  • 3 wizz fizz sherbet cones
  • 2 flat-based ice-cream cones
  • 1 mini ice-cream cone
  • 1 red sour strap
  • 22 jelly sweethearts
  • 24 small pink boiled lollies
  • 1 yellow jube
  • 1 red boiled lolly
  • 3 flag cake toppers
  • 7 orange, pink and green licorice allsorts, halved
  • 32 pink mini marshmallows
  • 29 musk sticks
  • 1 1/2 necklace lollies
  • 6 coconut ice, chopped
  • 2 tablespoon rainbow sugar pearls
  • 3 large flat lollypops, sticks trimmed
  • 3 small round lollypops, sticks trimmed
  • 3 pink domed marshmallows
  • 8 pink sprinkle licorice allsorts


Candy land cake
  • 1
    Secure cake bases, long sides together, on the cake board with a little frosting. Top with remaining cakes. Position muffins at one corner of the cake. Reserve 2 teaspoons of the frosting. Spread remaining frosting over top and sides of cake and muffins.
  • 2
    Trim the top off one sherbet cone; press cone onto small muffin. Press one of the flat-based cones onto large muffin then top with the mini ice-cream cone. Position remaining flat-based cone next to muffins. Cut red sour strap to make the door; position onto large muffin. Position remaining sherbet cones on either side of door. Press hearts onto sides of muffins then position a row of pink boiled lollies above hearts.
  • 3
    Secure the jube on top of the red boiled lolly with a little of the reserved frosting. Place on top of the flat base cone. Top with flags.
  • 4
    Using the picture as a guide, decorate cake with remaining lollies.


If using non-edible decorations, make sure that they are removed before serving