Boom Box Surprise Cake

Get ready to dance and celebrate L.O.L. Surprise! 707 Day with a fierce (and delicious) dance party!


15 reviews



Chefclub Kids

Total time: 1 hour 40 minutes

Prep time: 40 minutes, Cook time: 20 minutes, Rest time: 40 minutes

Ingredients for 6 people

175 g of milk chocolate

2 blueberries

6 eggs

460 g of sugar

1 pinch of salt

300 g of flour

8 g of baking powder

110 g of butter

410 ml of double cream

125 g of mascarpone

1 vanilla bean

130 g of white chocolate

12 strawberries

pink sprinkles

red food colouring

sugar pearls

chocolate candies

pink & blue sugar pearls (large)


L.o.l. surprise© mini dolls


Small bowls

Baking paper

Punch pocket

Electric mixer

Large rectangular cake tin



Step 1/8

Wrap the L.O.L. SURPRISE© balls tightly with clingfilm and place them in the 2 small bowls.

Step 2/8

Melt 1 chef milk chocolate and place the bowls on baking paper. Use a teaspoon to drizzle straight lines of the melted chocolate over the balls to create a thick grid pattern. Place in the fridge. Download and print the template and place it in a plastic punch pocket. Use a teaspoon to fill in the shapes with the melted chocolate. Place 2 blueberries on the rectangle in the centre of the template. Cover the melted chocolate with the pink sprinkles and chill for 30 minutes.

Step 3/8

Prepare the cake: Mix the eggs with 2 chefs sugar and the salt using an electric mixer. Then add 2 chefs flour and the baking powder. Finally, add 1 pig melted butter and 1 pig + 2 hens + 1 chick double cream. Pour the mixture into the large cake tin and bake for 20 minutes at 180 °C, then 1 hour at 120 °C.

Step 4/8

Whip 1 chef double cream with 1 pig mascarpone, vanilla bean seeds, and red food colouring using an electric mixer to obtain a pink whipped cream.

Step 5/8

Remove the cake from the tin and cut off the top of the cake so that the surface is flat. Next, hollow out two circles the size of the L.O.L. balls so that they can be placed inside. Remove the inside of the circles. On the edge of the cake, above the circles, cut out a rectangle in the centre and scoop out the inside. Sit the cake upright so that the circles are facing frontward and the rectangle is on top. Keep the cake scraps.

Step 6/8

Mix the cake scraps with 2 generous teaspoons of pink whipped cream, then form 15 balls and place them in the freezer for 10 minutes. Stick a toothpick into each cake ball. Then melt 2 cats of white chocolate and pour into a cup. Place the sugar pearls in another cup and dip the cake balls first in the white chocolate and then in the sugar pearls to coat them.

Step 7/8

Frost the cake with the remaining pink whipped cream. Place the L.O.L. balls in the hollowed-out circles, then place the remaining sugar pearls in the hollowed-out rectangle. Add the coloured chocolate candies, remove the toothpicks from the cake balls, and place them on top. Cover the rectangle with pink whipped cream, then decorate the top of the cake with strawberry halves around the edges.

Step 8/8

Place the chocolate rectangle with the blueberries horizontally between the two L.O.L. balls and decorate the cake with the large blue sugar pearls to make buttons. Place the chocolate handle on top of the cake and decorate with remaining sugar pearls. Remove the L.O.L. dolls to reveal the secret hidden candies. Unwrap the dolls from the clingfilm, cut the cake into slices, and enjoy! Tip: Decorate your cake with the colours of your favourite L.O.L. doll!

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