It’s a cake straight out of a fairy tale! Dulce de leche buttercream and chocolate ganache meet pistachios and meringue to create a magical dessert complete with edible tree bark, mushrooms, and moss. While this recipe takes time and patience, it’s sure to bring a sweet ending to any Fall or Spring celebration.

Quick Info

⏱️ 260 min • 🍽️ 10 servings • ⭐ 85%

Tags

[Healthy] • [Low-Carb] • [Vegetarian] • [Desserts] • [Indigenous] • [Low-Calorie] • [High-Protein] • [Low-Sugar]

Ingredients

• 1 cup (2 sticks) unsalted butter
• ½ cup dulce de leche
• 4 cups powdered sugar
• ½ teaspoon kosher salt
• 1 15.25-ounce box of chocolate cake mix, baked according to package instructions into 2 8-inch rounds and cooled completely
• 3 large egg whites, room temperature
• ¼ teaspoon kosher salt
• ¼ teaspoon McCormick® cream of tartar
• ¾ cup granulated sugar
• 2 tablespoons water
• 1 teaspoon McCormick® vanilla extract
• ¼ cup Dutch-process cocoa powder
• ¼ cup dark chocolate chips, melted
• ½ cup heavy cream
• ½ cup dark chocolate chips
• ½ cup shelled pistachios
• 1 tablespoon matcha powder
• 1½ cups [Buttercream Frosting] (https://tasty.co/recipe/buttercream-frosting-for-decorations)
• Violet gel food coloring
• Pink gel food coloring
• Yellow gel food coloring
• Avocado gel food coloring
• Mauve gel food coloring
• 7 12-inch piping bags
• ½-inch round piping tip
• 1-inch round piping tip
• Assorted piping tips for decorating

Instructions Preview

1. Make the dulce de leche buttercream: In a …
2. Frost the cakes: Scoop 1 cup of buttercrea…
3. Make the meringue mushrooms: Preheat the o…

…and 17 more steps

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Recipe by: Betsy Carter, Codii Lopez • From: Tasty