Coco crackle pop cake

A cracking kids' party wouldn't be complete without a cake to match. Combining everyone's favourite Coco Pops and Mars Bars, this cake from The Australian Women's Weekly's Best-Ever Kids Cakes cookbook will be snapped up in no time!

  • 55 mins preparation
  • 5 mins cooking
  • 3 hrs marinating
  • Serves 12, Makes 1
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Coco crackle pop cake
  • 5 x (53g) mars bars, sliced thinly
  • 250 gram unsalted butter, chopped coarsely
  • 2/3 cup (160ml) light corn syrup
  • 10 cup (450g) coco pops
  • 250 gram ready-made white icing
  • 2 tablespoon apricot jam (conserve), warmed, strained
  • pink food colouring
  • pure icing (confectioners’) sugar, for dusting
  • 35 pink marshmallows
  • 35 white marshmallows
  • candles


Coco crackle pop cake
  • 1
    Grease 20cm deep round cake pan; line base and side with baking paper, extending paper 5cm above side.
  • 2
    Stir Mars Bars, butter and syrup in a medium heatproof bowl over a medium saucepan of simmering water until smooth.
  • 3
    Place Coco Pops in a large bowl; gradually stir in Mars Bar mixture. Spoon mixture into pan, in about four batches, pressing each batch down firmly. Refrigerate for about 3 hours or until set.
  • 4
    Knead ready-made icing on a surface dusted with a little sifted icing sugar until icing loses its stickiness. Tint icing pink.
  • 5
    Secure cake on 25cm round cake board or cake stand with a little of the icing (knead a little cooled boiled water into the icing until it is soft and spreadable; spread onto the cake board, then top with cake). Brush top of cake with jam.
  • 6
    Roll icing on a surface dusted with a little sifted icing sugar until large enough to cover top of cake generously. Lightly dust hands with icing sugar and, using picture as a guide, gently pull icing into shape over cake.
  • 7
    Position mini marshmallows around base of cake. Position candles on cake.


Cake can be made two days ahead and kept refrigerated. A fine serrated knife is best for cutting this cake. Ready-made icing is available from cake-decorating suppliers and supermarkets and is very easy to use. Break off as much icing as you need; re-wrap remaining icing to exclude the air or a crust will develop. Knead the piece of icing on a surface lightly dusted with sifted icing sugar. If colouring the icing, work tiny amounts of the colour through the icing. The icing should be smooth and free from stickiness. Only work with small amounts of icing at a time as the air will dry it out. Cover any rolled-out icing with plastic wrap. If you prefer, use glacé icing to decorate the cake: you’ll need 3 cups (480g) sifted pure icing (confectioners’) sugar mixed with about 2 tablespoons water; tint pink with food colouring.

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