My little Cannon is a cute Bear cub scout and this week he had the Blue and Gold Banquet. Each scout was asked to bring a decorated cake with the theme “The Great Outdoors”. Cannon and I had so much fun creating this and it was surprisingly easy! To keep the process simple my nine year old and I used a cake mix, and a can of frosting! Making the fire was the best part! We unwrapped lots of cinnamon and butterscotch candies, placed them in a gallon size freezer bag and Cannon crushed them using a meat tenderizer (the flat side–but you could also use a rolling pin). So fun! We sprinkled them in a swirling pattern on a silpat lined cookie sheet and melted them in the oven. It only took about 10 minutes to melt and another few minutes to cool and solidify again.
We used a toothpick to make some additional swirls while the candy was liquid. Then once it was cool, we cracked it with the handle of a butter knife. Cannon put it all together himself with very little help from me! So fun and so easy!
The “fire” looks so cool with the little “log” cookies. I am thinking this would be fun to make for a backyard movie night or party. We had so much fun putting it together that I am sure he will want to do it again someday!
I originally saw this idea on my friend instagram feed and logged it away in my memory. When Cannon came home with the assignment, I showed him the picture and he of course LOVED it! So thank you Holly for the inspiration! It was perfect for my little cub scout and we had a blast making it together!
- Cake mix or your favorite cake recipe *see recipe links above
- Can of chocolate frosting or make your favorite chocolate frosting recipe *recipe link above
- Small bag of yellow butterscotch candies
- Small bag of red cinnamon candies
- Canister of rolled wafer cookies (such as Pepperidge Farm Pirouette® Rolled Wafers)
- Large marshmellows
- Silpat baking liner or Parchment paper
- Baking sheet
- Meat tenderizer tool or heavy rolling pin
- 2-3 zipper sandwich bags
- Toothpicks or bamboo skewers
- Make your favorite cake using 8 0r 9-in. round cake pans to make 2 layers. Bake layers according to your recipe or directions on the box and set aside to cool.
- Use a can of frosting or make your own and frost cake after it has cooled. Use an offset spatula to create loose swirls on the sides and top of the cake.
- Preheat oven to 375˚F. Unwrap butterscotch candies and put them into a sandwich bag. Press out all the air and seal bag closed. Crush candies with the meat tenderizer or rolling pin until they’re pea-sized or smaller. Repeat this process with a separate sandwich bag of cinnamon candies.
- Line a baking sheet with a nonstick silpat liner or parchment paper. Pour the crushed candy in a circler pattern with the two colors side by side. I put them in a swirly pattern.
- Place baking sheet in oven and bake for about 5 to 7 minutes until candy liquefies. Keep an eye on the candy as it melts—you want it melted but not bubbling.
- When the candy has melted, remove the baking sheet from the oven and use a toothpick or the end of a skewer to swirl them a little bit together. Allow to cool and harden and then hit with the bottom of a butter knife to create shards of candy for the fire.
- Cut rolled wafer cookies in half and place them around shards of candy on top the cake to create the campfire.
- Place large marshmellows around the base.