I didn’t have enough time to take pictures of each single step like I normally do. But, I have included very detailed instructions and if anything is still unclear, feel free to email me.
And here are the steps:
Bake 2 round chocolate cakes.
Let them cool down and them cut off the dome.
Place one cake on a cake stand and frost the top with chocolate buttercream icing.
Then, place the other cake on top of the icing and press gently so the two cakes stick together.
If you are not using a cake stand, make sure your cake is sitting on a very sturdy cake board since this cake will get heavy.
Step 4: Frost your entire cake in chocolate buttercream icing.
Unwrap all of your Kit-Kat bars and start sticking them around your cake. The frosting acts like glue.
To hold all the Kit-Kats in place, tie two ribbons around them for extra support.
This step is optional.
Wash your strawberries and blackberries and pat them dry with a paper towel.
Cut your strawberries lengthwise and place them on a paper towel so that all those juices can get absorbed.
The last thing you need is drippy strawberries… it can make your cake so soft and “mushy.”
Arrange the strawberries in a circular pattern on top of the cake.
Place the blackberries in the center.
Top it all off with few mint leaves.
And you are done!
Since this cake is covered in fruits, I highly advise you to keep it in the refrigerator until you are ready to serve.
Well, that’s all for today.
If you liked this cake, you may also like some of these other strawberry recipes: