Gift-Wrapped Chocolate Cake

Adults and kids alike will be eager to unwrap this tasty present.


  • 1 pkg (18.25 oz/510 g) devil's food cake mix (plus ingredients to make cake)
  • 1 1/4 cups (300 mL) heavy whipping cream
  • 3 cups (750 mL) white chocolate morsels
  • 1/2 cup (125 mL) powdered sugar
  • 1/2 cup (125 mL) butter (1 stick, do not substitute margarine), room temperature
  • 1 recipe Creative Candy Clay
  • Powdered sugar
  • 1/4 cup (50 mL) blue colored sugar


  1. Preheat oven to 350°F (180°C). For cake, line Large Sheet Pan with an 18-in. (46-cm) piece of Parchment Paper. Prepare cake mix according to package directions. Pour batter into pan, spreading evenly. Bake 26-30 minutes or until wooden pick inserted in center comes out clean.

  2. Remove pan from oven; top with an additional piece of Parchment Paper. Carefully invert cake onto Stackable Cooling Rack; cool 10 minutes, leaving pan on top of cake. Remove pan and parchment from cake; cool completely. Transfer cake to Large Grooved Cutting Board. Cut cake in half crosswise using Bread Knife. Place bottom layer on Simple Additions® Large Rectangular Platter with Handles.

  3. For frosting, heat cream in (1.5-qt./1.5-L) Saucepan over medium heat 4-6 minutes or until small bubbles form around edge of pan (do not boil). Place chocolate morsels in Stainless (6-qt./6-L) Mixing Bowl. Pour hot cream over chocolate; stir gently with Stainless Whisk until chocolate is melted and mixture is smooth and shiny. Cool to room temperature (70-80°F/21-27°C), whisking occasionally, about 10-15 minutes. Beat on high speed of electric hand mixer about 2 minutes or until fluffy. While continuously beating, add all of the powdered sugar and softened butter, 1 tbsp at a time, and beat until thick and spreadable, 3-5 minutes.

  4. Place 1½-2 cups (375-500 mL) of the frosting over bottom cake layer; spread to edges using Large Spreader. Place remaining cake layer on top. Immediately frost entire cake with remaining frosting. Prepare Creative Candy Clay. Form bow (see Chef’'s Corner); place on top of cake. Store cake, uncovered, at room temperature up to 24 hours.


  • 24  servings

Nutrients per serving:

Calories 430, Total Fat 26 g, Saturated Fat 14 g, Cholesterol 55 mg, Carbohydrate 47 g, Protein 4 g, Sodium 240 mg, Fiber 1 g


U.S. Diabetic exchanges per serving:

1 starch, 2 fruit, 5 fat (3 carb) 

Cook's Tips:

Generously sprinkle work surface with powdered sugar. Using gloved hands, roll clay into a log. Using Baker’s Roller® coated with powdered sugar, roll into a 17 x 9-in. (43 x 23-cm) rectangle. Trim edges evenly. Lightly spray clay with water; sprinkle with colored sugar and roll lightly. Cut lengthwise into four 1-in. (2.5-cm) strips. Arrange two strips over top of cake; trim. Turn one remaining strip over; spray with water and sprinkle with colored sugar. Trim ends diagonally. Turn strip on its side and form into an “"s"” shape. Bring top and bottom of “"s"” together and pinch in center. Cut remaining strip crosswise into one 3-in. (7.5-cm) strip and two 6-in. (15-cm) strips. Wrap shortest strip around center of bow; use remaining strips for ribbons.

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