Coco crackle pop cake

  • 3 hrs 20 mins cooking
  • Serves 12, Makes 1 Item
  • Print


Coco crackle pop cake
  • 5 x (53g) mars bars, sliced thinly
  • 250 gram unsalted butter, chopped coarsely
  • 2/3 cup (160ml) light corn syrup
  • 10 cup (450g) coco pops
  • 250 gram ready-made white icing
  • 1/2 cup (80g) pure icing (confectioners') sugar
  • pink food colouring
  • 2 tablespoon apricot jam (conserve), warmed, strained
  • 35 pink mallow bakes
  • 35 white mallow bakes candles


Coco crackle pop cake
  • 1
    Grease cake pan; line base and side with baking paper.
  • 2
    Stir Mars Bars, butter and syrup in medium bowl over medium saucepan of simmering water until smooth.
  • 3
    Place coco pops in large bowl; gradually stir in chocolate mixture. Spoon mixture into pan in about four batches, pressing each batch down firmly. Refrigerate 3 hours or until set. Place cake on cake board.
  • 4
    Knead ready-made icing on surface dusted with sifted icing sugar until icing loses its stickiness. Tint icing pink.
  • 5
    Brush top of cake with jam. Roll icing on sugared surface until large enough to cover top of cake generously. Using sugared hands, and picture as a guide, gently pull icing into shape. Position Mallow Bakes around base of cake. Position candles on cake.


Equipment deep 20cm round cake pan 25cm round prepared cake board or cake stand. Cake can be made two days ahead and kept refrigerated. A fine serrated knife is best for cutting this cake. Ready-made white icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops.