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Rock Candy Cake
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Prep Time:
1 hour 15 minutes
Total Time:
2 hours 40 minutes
Indulge in velvety Swiss meringue buttercream, perfect for any cake or cupcake.
Ingredients:
  • 5 egg whites
  • 1 box white cake mix with pudding in the mix
  • Water, oil and egg whites called for on cake mix box
  • 1 1/4 cups sugar
  • 1 1/2 cups butter, softened and cut into 1-inch pieces
  • 1/2 teaspoon vanilla
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup blueberry preserves
  • Crushed pink, light blue and purple rock candy
Instructions:
  • Prepare the cake batter as instructed on the box using water, oil, and egg whites. Pour the batter into two greased 8- or 9-inch round pans. Bake in a preheated oven at 350°F (325°F for dark or nonstick pans) until done. Let the cakes cool in the pans for 10 minutes, then transfer them to cooling racks. After 20 minutes, refrigerate the cake layers for 45 minutes for easier handling.
  • In a small saucepan over medium heat, mix together egg whites and sugar until egg whites reach 160° F. Remove from heat and transfer to an electric mixer with a whisk attachment. Whip on high speed until glossy, about 8 to 10 minutes. Gradually add butter pieces while beating until smooth and shiny. If mixture separates, keep whisking until combined. Stir in vanilla and set aside 1/2 cup of frosting.
  • Combine cream cheese and blueberry preserves in a small bowl, mixing with an electric mixer on low speed until fully incorporated. Gently fold in the reserved frosting.
  • Prepare the cakes by leveling them with a serrated knife. Carefully slice each cake horizontally to create 4 layers in total. Spread 2/3 cup of blueberry mixture on each layer. Frost the sides and top of the cake with the remaining frosting. Gently press crushed rock candy onto the sides of the cake to decorate.

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