A cocoa bomb “cake topper” is a darling way to decorate a holiday dessert! Easy, quick and cute as a button too! Earlier this fall I found a fun cocoa bomb that I used on a cake for Halloween. And this Christmas, the hot chocolate options didn’t disappoint. Cocoa bombs are plentiful and come in so many whimsical shapes now. You can use them to make a special cup of cocoa, or give as a holiday gift. But you can also use them in unexpected ways to make seasonal treats really stand out. If you’re looking for quick & simple cake decorating ideas, what I’m sharing today is definitely for you! Whether you bake one yourself or buy it from the grocer, you can quickly transform it into holiday joy. Let’s save the cocoa sipping for later and adorn our desserts instead!
the “bomb” of cake toppers!
holiday inspired treats are so fun to serve…and purchased goodies can help make decorating them a snap!
let’s begin with the cake…
i often serve lavender pound cake for special occasions…it’s a family AND friend favorite!
a crumb coat of frosting will help keep pesky cake bits from littering your cake. its the ugly part before the magic happens…
simple swirls of frosting look old-fashioned, a little snow-swept and are easy to create!
and how cute is this snowman cocoa bomb to crown my snowy cake! straight from the package and dropped on top.
the easy topper allows wiggle room for more! little chocolate filled cones & decorator icing will make darling mini trees…
pipe on the frosting…no perfection required! you can use a fork to make swirls to mimic branches…
decorator tip:
let the trees rest on parchment until they’re slightly set and easier to handle, you can use a small spatula to lift & put them in place. don’t worry if you smudge them a bit, you can use the fork to touch them up once they’re in place.
a star sprinkle on each tree and candy & mint “holly” finish off the little cake!
sometimes the most minimal details are biggest on visual impact!
so let simple embellishments help make your holiday cake the hit of the party!
cocoa bomb cake topper…easy holiday joy!
pin for later~
grab the lavender cake recipe~
- 1 8 ounce block cream cheese at room temperature
- 3 sticks butter at room temperature
- 3 cups sugar
- 3 cups flour
- 1 teaspoon salt
- 6 eggs at room temperature
- 1 teaspoon lemon extract
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/4 cup apricot nectar at room temperature
- 1 1/2-2 tablespoons lavender flowers
- Beat the cream cheese and butter until creamy. Add the sugar and mix until light and fluffy.
- In a separate bowl add the flour and salt and set aside
- Add the eggs one at a time, alternating with the flour/salt mixture. mix well with each addition ending with flour. Then add the lemon, vanilla, almond extracts and the apricot nectar-mixing until blended. Fold in the lavender flowers by hand.
- Pour batter into two well greased, small pudding molds (similar to a small bundt or angel food pan) or you can use an alternate container such as a ovenproof bowl or clean, new, flour pot. you may need to adjust the bake time if using a container without a hollow center like the molds)
- Bake in a pre-heated oven set at 315 degrees for 1 hour and 20-30 minutes or until pick comes out clean.
- Cool 15-20 minutes. Loosen edges of pan with a knife and turn out from pan and cool completely. This cake freezes wonderfully. You can ice it and serve immediately or wrap well and freeze for up to 6 months.
product guide~
Amazon: hot cocoa bombs