My mother lives thousands of miles away from us. I can only make and show her the Mother’s Day cake virtually. I figured that considered she’s not able to taste it, the look of the cake would have to wow her.  So I decided to do something louder, bolder and more passionate in terms of the cake decoration. And I decided to go for a giant MOM cake topper.

Doesn’t it look amazing?! Isn’t it less boring than piping Happy Mother’s Day on your cake? I LOVED it. It’s so simple to make. And the fact that you can write or draw whatever you want is really inspiring. Just top it on any kind of cakes, and even the most artless cake will turn into a unique masterpiece.

Here is a tip: outline the word in a thick font, so it won’t break as easily. However, if it does break, it’s not the end of the world. Simply glue it back with the candy melts. Afterall it doesn’t have to be perfect. I just love it rustic yet full of heart!

Ingredients (one 5-inch layered cake):
Cake Topper
1 cup Candy Melts, color of your choice
1 tablespoon canola oil (if melted candy is too thick to pipe)
Cake
3 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup all purpose flour
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Whipped Cream Filling
1 cup heavy cream
2 tablespoons powdered sugar

Directions:
To make cake topper, outline a template of MOM in a relatively thick font on a paper. Place a parchment paper over it.
Place Candy Melts in a microwaveable Ziploc bag. Microwave on high for 20 to 30 seconds to completely melt the Candy Melts. Add oil if it’s too thick to pipe. Push the melted candy toward one corner of the bag. With a pair of scissors, snip off a very small opening.
Start piping the candy over the template, starting with the outline. Then fill with zigzags inside the outline.
Let it dry completely before peeling the cake topper off the parchment paper.
Preheat oven to 325F. Grease three 5-inch cake pans and line bottoms with parchment paper. Set aside.
In a standing mixer with a whisk attachment, whisk eggs and sugar on high speed for 5 minutes, until light and triple in volume.
In a large bowl, sift together the flour and salt.
Add the flour mixture to the egg mixture on low speed, and mix until just incorporated.
Spoon about 1/2 cup of the cake batter into a bowl, and stir in the melted butter and vanilla. Add the mixture back to the cake batter and gently fold with a spatula until blended.
Pour the batter into the prepared pans evenly and smooth the top. Bake for about 20 minutes, until the centre of the cakes spring back when gently pressed. Let cool completely in the pans.
Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper circles.
Whip the heavy cream and powdered sugar until it holds stiff peak.
To assemble the cake, sandwich each cake layer with a thick layer of whipped cream. Top with a final layer of whipped cream.
Gently slice an opening on the top cake layer, but not too deep, just enough to hold the cake topper. Carefully place the cake topper on the cake. Garnish with fruits or flowers.