Habanero Chocolate Cake

Step 3 Great Presentation

Once all your cakes are made you can set them up on your platter and cut them to size to form the shape you want. If you used a square pan you may want to cut the cake in half and double-decker it for the stem of a spice-o-meter. Alternatively you use bread pans for the but you may have to use less batter. I have made this cake twice and there is always some carving and creativity that comes into it at this point to get what you want.

Add frosting to cover the whole cake. I like to use a white frosting then sprinkle colored sugar on it to get the different levels of heat. The colors are rarely in order because I match the color to the decorative objects but I usually have the traditional colors of yellow red and green.

My favorite toping on confetti cake is the crushed cinnamon candy on vanilla frosting. This is where you get to use the mortar and pestle, just unwrap and smash the cinnamon disks to small bits/powder and sprinkle them on top. The crunchy sweetness on top of the cake really compliments the little candies in the cake. If anyone knows where I can get green colored cinnamon disks that would be best for decorating as the following:

For an accurate spice-o-meter you might leave off the decorations (peppers and wrapped candy) so that you can use the traditional color scale, green for the confetti cake (mild) yellow for the jalapeno (medium) and red for habanero (hot).