How to Decorate Cakes With Almond Bark


Almond bark is neither bark nor does it contain almonds, rather it is an imitation chocolate (or vanilla) used primarily for making candy-dipped treats. Almond bark is sold through specialty candy shops; you may also find almond bark at the grocery store during the holiday months. Usually located next to the chocolate chips, almond bark is sold in large blocks that you cut apart using a sharp knife. Because of the structure of moist cakes -- as opposed to pretzels or hard candies -- it is not advisable to pour hot almond bark over the cake to decorate it. Instead, make an almond bark frosting.

Things You'll Need

  • Sharp knife
  • Cutting board
  • Saucepan
  • Wooden spoon
  • Small bowl
  • Beaters
  • Spatula
  • 6 oz. vanilla-flavored almond bark
  • 3 to 4 tbsp. chocolate flavored liqueur
  • 3/4 cup butter
  • 1/4 cup powdered sugar
  • Food coloring (optional)
  • Gather all needed materials in the kitchen area. Take the butter out of the fridge to soften.

  • Using a sharp knife cut 6 oz. of vanilla-flavored almond bark into small pieces on a cutting board. Place the pieces into a small saucepan and onto a burner set to low heat. Constantly stir the almond bark until melted.

  • Remove the saucepan from heat, and stir in 3 to 4 tbsp. of chocolate flavored liqueur. Mix well and allow to cool for 30 minutes.

  • Combine 3/4 cup softened butter and 1/4 cup powdered sugar in a small bowl, and using beaters beat the mixture until light and fluffy.

  • Gradually beat in cooled candy coating mixture until smooth.

  • Add in any food coloring you wish to enhance the color of the almond bark frosting. Consult the food color packaging directions to determine the correct recipes for obtaining the hue of your choice.

  • Using a spatula scoop large portions of frosting onto your cake and spread in a even manner. Be sure that the cake is cool or it may break apart during the frosting process.

  • Work your way downward until the entire cake is covered. Be careful not to "re-frost" any areas as this too may cause the cake to break apart underneath and cause bits of cake to surface through to your frosting.

Tips & Warnings

  • This recipe will produce enough frosting for a 13-by-9-inch cake.
  • You may substitute the chocolate flavored liqueur for another flavored liqueur such as orange or cherry.

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  • Photo Credit white frosting cake beach shells image by Paul Retherford from
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