Step 1

For vanilla lavender flavored buttercream, simply substitute one of the teaspoons of vanilla extract for Nature’s Flavors Organic Lavender Flavor Extract.

Step 2

Optionally, you can keep vanilla amount and substitute Nature’s Flavors Lavender Flavor Syrup for the milk in the recipe.

Step 3

Find the recipe HERE. Remember to divide frosting between different bowls and add food coloring desired. Be sure to at least have green for the grass.

Step 4

You will want to make the chocolate doors and windows ahead of time. I ordered these easy-to-use silicone fairy door and window molds from Amazon HERE.

Step 5

After washing molds and letting thoroughly dry, I melted white chocolate and 1/2 cup dark chocolate, then had another bowl that I mixed the two together to form a different shade for the rocks and mushrooms color.

Step 6

I used a small spoon and a toothpick to fill in areas I wanted to add the lighter shade to first for added detail and depth.

Step 7

Then I added dark chocolate and let molds set in fridge for at least 15 minutes or until needed. Unmold carefully, but no fret if something breaks, it can be “glued” back together with more melted chocolate.

Step 8

To make the chocolate bark: Melt 1/2 cup dark chocolate according to package directions and then spread a thin layer on a sheet of parchment paper. Roll up chocolate/paper and pace in the fridge until set or until needed. It should set within 10-15 minutes, but I actually left mine in overnight because I was prepping ahead.

Step 9

Tip: for a more realistic look, use milk and dark chocolate for a more natural color contrast. (but if you know me, I’m only down for eating dark chocolate!) When ready to apply to cake, remove from fridge and unroll parchment paper. Chocolate will break into pieces that resemble bark.

Step 10

Be sure to level off cake layers for an even look and stability. Add a dollop of frosting to center of serving plate, then place first cake layer down and add a big dollop of frosting to center. Using an icing spreader or butterknife, start at center and smooth around till frosting is at edges.

Step 11

Repeat for next layer but leave top of cake unfrosted for now. Add a thin layer of chocolate frosting to sides but remember that the sides will be covered up with the chocolate bark, so it doesn’t have to be perfect or smooth.

Step 12

Spread some buttercream in center of top chocolate layer where the 6-inch layers will be stacked. Place a 6-inch lavender layer in center of chocolate cake and add a dollop of buttercream to center, then spread to outside edges. Repeat with a lemon layer next, then another lavender layer, using frosting color of choice. (Note: Normally, I would use a few dowel rods pushed in center of bottom layers along with a covered cake board for stability, but this cake was not being transported or served at an actual party. However, I would highly recommend adding those things to a two-tiered cake of any size.)

Step 13

Add a crumb coat of a light-colored frosting to top and sides of 6-inch layers.

Step 14

Using a Wilton #12 tip, pipe three lines of each color all around top cake layers, as shown in photo, all the way to the top.

Step 15

Using a long cake spatula or spreader paddle, smooth frosting all around, while turning cake.

Step 16

Add a dollop of fresh icing to back of door, then place in desired area of cake.

Step 17

Next, use a Wilton #233 tip to add patches of grass around door and sides of 6-inch layers and top of chocolate cake.

Step 18

Add dollops of fresh frosting to backs of windows and place on side of cake in desired area, and I also added a few chocolate mushrooms and flowers in the grass.

Step 19

Remove chocolate rolled in parchment paper from refrigerator and unroll. It will break into uneven pieces for the perfect bark look. (You can break into smaller pieces if desired, but try not to handle too much, it will melt in your hands!)

Step 20

Press chocolate bark gently on the side of the chocolate cake, layering slightly with different sized pieces.

Step 21

Add some more grass patches around the bottom of chocolate cake.

Step 22

Add a few different color dollops to top cake and spread and swirl for a pastel rainbow effect.

Step 23

Using various decorating tips, you can add leaves and flowers on top, then add edible butterflies to sides and top by placing a small dollop of frosting to underside of butterfly, then gently place/press onto cake.

Step 24

…and there you have it! A magical and enchanting Fairy Stump Cake with layers of deliciousness awaiting your every bite.