Check out our Hot Chocolate Mug Cake decorating guide! Covered in blue fondant, topped with chocolate drips, buttercream swirls, peppermint, marshmallows, and adorned with candy canes, fondant snowflakes, gingerbread shapes, and a chocolate cup handle. Perfect for winter gatherings!
Instructions
Prepare the Cake:
Cover your pre-baked cake in a smooth layer of blue fondant.
Create the Cup Handle:
Melt chocolate wafers in the microwave in 30-second increments, stirring until smooth.
Pipe a cup handle shape onto parchment paper and set aside to harden.
Add the Chocolate Drip:
Using the same melted chocolate, pipe a drip effect around the top edge of the cake.
Fill in the top surface of the cake with melted chocolate to create a "hot chocolate" look.
Decorate with Fondant:
Roll out white and brown fondant and cut into desired snowflake and gingerbread shapes using cookie cutters or a knife.
Set aside the fondant pieces to add later.
Pipe the Whipped Cream:
Using a piping bag with a large star tip, pipe a generous swirl of buttercream frosting on top of the cake to mimic whipped cream.
Add Toppings:
Sprinkle the buttercream swirl with crushed peppermint, mini marshmallows and gingerbread sprinkles.
Place a few mini candy canes around the swirl.
Attach Decorations:
Gently attach the hardened chocolate cup handle to the side of the cake.
Arrange the fondant snowflakes and gingerbread shapes on and around the cake using a brush and piping gel.
Finishing Touch:
Add additional mini marshmallows on top.
Give the entire cake a light spray of jewel dust for a festive, sparkly finish.
Enjoy your festive and delicious Hot Chocolate Mug Cake, perfect for sharing with family and friends during the holiday season!
