Bonfire Cake

Ingredients:

Cake and Flame

• 1 package (255 g) chocolate wafer cookies
• 1/4 cup powdered sugar
• 30 red hard candies (cinnamon or cherry flavor), lightly crushed
• 30 toffee-flavored lollipops, lightly crushed
• 2 frozen pound cakes, weighing 450g each

Glaze

• 220 g unsalted butter, room temperature
• 3.5 cups powdered sugar
• 220 g dark chocolate, melted
• 1/4 cup cocoa powder
• 1/4 cup milk
• 2 tsp vanilla extract

Preparation:

1. Grind the cookies in a food processor until coarse crumbs form. Place 1/2 cup of crumbs in a bowl. Process the remaining crumbs until finely ground; add 1/4 cup of powdered sugar and pulse again. Transfer the fine crumbs to a separate bowl.
2. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil. Line it with red and yellow candy canes in an 7x10-inch (18x25 cm) rectangle, alternating colors, as shown in the photo.
3. Bake until the candies are completely melted, 10-15 minutes. Immediately, while the mixture is still hot, run a knife over the yellow spots to create marble patterns (be careful—the candy will be very hot). Let set completely on the baking sheet.
4. Meanwhile, prepare the glaze..
   
   Wipe out the food processor (no need to wash it). Add the butter, powdered sugar, melted chocolate, cocoa powder, milk, and vanilla and process until smooth.
5. Trim the long top and bottom edges 2 pound cakes with a small knife to make them round.
6. Spread the frosting evenly over the cupcakes, covering the entire surface (leaving only the ends exposed to resemble the cut ends of logs).
7. Place crushed cookies on a plate. Place one cupcake on top, then run a fork through the frosting to create a bark-like pattern. Place a second cupcake on top at an angle; run a fork through the frosting.
8. Sift finely ground biscuits over the top to create an ash-like texture.
9. Break the candy layer into pieces of varying sizes and press them vertically onto the bottom cupcake to create a flame.
   
   Recipe meringue log.