salt – Brownie Mischief

Maple Pecan Brownies

Posted on November 19, 2021February 12, 2026 by Mari Vasseur

Pecan pie was my mom’s favorite, but she didn’t bake pies, so I always used to bake her one for Thanksgiving. One year, I made a chocolate version. It was delicious, but let’s just say it wasn’t user friendly. It was gooey and hard to serve. Over the years, it eventually morphed into these Maple Pecan Brownies. The brownie version is still delicious, rich and gooey with toasty pecans, but much more user friendly.

Enjoying Maple Pecan Brownies with a glass of milk or a cup of coffee is a must. Thinking of it brings back memories. I can practically smell my dad brewing the coffee to go with these brownies.

Maple Pecan Brownies

Rich, gooey brownies topped with pecan pie filling

Print Recipe

Course Dessert

Servings 16 brownies

Ingredients

Brownies

¾ cup (6 ounces) unsalted butter, melted
1 cup (7 ounces) granulated sugar
¾ cup (5 1/4 ounces) brown sugar
3 large eggs
½ teaspoon vanilla bean paste or pure vanilla extract
¾ cup (2 1/4 ounces) unsweetened cocoa powder, sifted preferably Dutch process cocoa
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups (5 5/8 ounces) flour

Pecan Topping

¼ cup pure maple syrup
2 tablespoons (1 ounce) unsalted butter, melted
½ cup (3 1/2 ounces) brown sugar
1 large egg
1 teaspoon maple extract
¼ teaspoon salt
2 cups (7 ounces) pecan halves or pieces

Instructions

Brownies

Preheat oven to 350ºF. Line a 9-inch square baking pan with parchment paper, overlapping the sides an inch or two. Spray parchment paper with nonstick cooking spray.
In a large bowl, stir together melted butter, granulated sugar and brown sugar until well combined.
Mix in eggs and vanilla, one at a time, until well combined.
Mix in cocoa powder, baking soda and salt until well combined.
Stir in flour just until combined.
Spread batter into prepared baking pan. Bake just until top is set, about 25 minutes.
Meanwhile, prepare pecan topping.
When brownie top is set, remove from oven. Gently pour pecan topping around the outer perimeter of brownies, to avoid making brownies sink in the middle. Evenly distribute the pecan topping over the top gently with a spoon.
Return the brownies to the oven and continue baking until the topping is set, about 20-25 minutes. Brownies will stop jiggling and topping will look deep golden brown. Toothpick inserted inside will have a few moist crumbs on it. (If your topping starts to brown too much on the edges before the inside is done, apply aluminum foil around the edges as you would with a pie.)
Remove from oven and cool completely before cutting, about 2- 2 1/2 hours.
Cut into squares, wiping knife between cuts.

Pecan Topping

In a medium bowl, stir together maple syrup, butter, brown sugar, egg, maple extract and salt until well combined.
Stir in pecans until well coated with maple syrup mixture.
Set aside until brownies are partially baked.

Keyword brownies, chocolate, maple pecan

Apple Spice Cookies with Brown Butter Icing

Posted on October 29, 2021February 12, 2026 by Mari Vasseur

These Apple Spice Cookies were one of my most popular cookies last fall so I decided to bring them back a little early this year. The combination of cinnamon, nutmeg and vanilla in this cookie dough will remind you of cinnamon rolls and apple pie and inspire you look forward to fall.

The apples in this recipe are cooked briefly on the stovetop to bring out the flavor and create the perfect texture. Dropping raw apple chunks into cookie dough or cake batter is usually not a good idea. If you’ve ever baked an apple pie, you know that apples release liquid as they cook and that liquid will end up in your baked cookies, creating soggy spots. So definitely don’t skip this step!

These gorgeous, golden brown cookies are perfectly delicious on their own, but extra credit goes to the Brown Butter Icing for taking them over the top!

Make sure to head over to Instagram to watch the video of these Apple Spice Cookies being created: Click here

Apple Spice Cookies with Brown Butter Icing

Spice cookies with fresh apples and brown butter icing

Print Recipe

Course Dessert

Servings 12 cookies

Ingredients

Cooked Apples

1 tablespoon butter
1 cup (4 oz or 113g) chopped apples (1/4-inch pieces) I used one large Granny Smith apple
1 tablespoon sugar
¼ teaspoon ground cinnamon

Apple Spice Cookie Dough

1 ½ cups (6 3/4 oz or 191g) all purpose flour, sifted
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup (4 oz 113g) unsalted butter, softened
1 cup (7 oz or 200g) packed brown sugar
1 large egg
1 large egg yolk
½ teaspooon pure vanilla extract

Brown Butter Icing

2 tablespoons unsalted butter
½ cup (2 oz or 57g) powdered sugar, sifted
½ teaspoon pure vanilla extract
pinch fine sea salt
1-2 tablespoons whole milk

Instructions

Cooked Apples

Melt the butter in a small skillet over medium heat. Add apples, sugar and cinnamon to the skillet.
Cook, stirring occasionally, until the apples are tender, about 4-5 minutes.
Remove from heat and let cool completely. Drain any excess liquid from the cooled apples.

Apple Spice Cookies

Preheat the oven to 375ºF (190ºC). Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, beat the butter and brown sugar with an electric mixer at medium speed until light and fluffy.
Beat in the egg, egg yolk and vanilla extract, one at a time, until well combined
Stir in the flour mixture, just until combined.
Fold the the cooled apples into the cookie dough.
Divide the dough into 12 equal golf ball size portions and place them 3 inches apart on the prepared baking sheets.
Bake until golden brown, about 11-13 minutes. Let cool 1 minute on the baking sheet, then transfer to a cooling rack to cool completely.

Brown Butter Icing

In a small saucepan, cook the butter over medium heat until golden brown and fragrant. When brown specks start to form in the bottom of the pan, remove from heat.
Immediately transfer the browned butter to a small bowl. Whisk in the the powdered sugar, vanilla extract, salt and 1 tablespoon milk. Add more milk as needed to reach desired consistency.
Drizzle the icing over the cooled cookies.

Notes

NOTE: If your cookies spread too much when baking, refrigerate dough for 30 minutes, then bake as directed.

Keyword cookies, holiday, thanksgiving

Happy Jam Tarts

Posted on June 2, 2021February 12, 2026 by Mari Vasseur

We’ve all needed a little cheering up at times, especially this past past year. These cute, happy tarts won’t take your problems away, but they can certainly make you smile, especially if you make them for someone else. They’re super easy to make and they taste better than the ones in the box we ate as kids. You can use store bought pie dough if you want to streamline the process. Any flavor of jam or preserves you have on hand works too!

Feel free to have fun decorating these little cuties. The possibilities are endless. You can use edible glitter, purchased candy eyes or even add mustaches. Happy baking!

Happy Jam Tarts

Jam-filled tarts with icing

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 8 tarts

Ingredients

Jam Tarts

2 9-inch pie crusts, store bought or homemade
1 cup strawberry jam or preserves or any flavor of your choice
1 egg
1 tablespoon milk or water

Icing

1 ½ cups powdered sugar
2 tablespoons milk
½ teaspoon pure vanilla extract
1 pinch salt
gel food color * I used Wilton Rose gel food color
½ teaspoon meringue powder ** optional but helps icing to set

Decorations

sprinkles
black fondant
blue fondant or any color of your choice

Instructions

Jam Tarts

Preheat oven to 375º.
Line a large baking sheet with parchment paper.
Roll pie dough onto lightly floured surface. Cut into 8 6-inch by 4-inch rectangles, re-rolling dough as necessary.
Make egg wash by beating egg together with milk in a small bowl.
Spread 2 tablespoons of jam onto right half of each rectangle to within 1/2-inch of edges. Brush edges with egg wash.
Fold dough in half, left side over right. Seal edges by pressing with a fork
Poke several holes in the top of each tart with a toothpick.
Bake until golden, about 15-20 minutes.
Transfer to a cooling rack and let cool completely.

Icing

In a medium bowl, whisk powdered sugar, milk, vanilla extract and salt together until smooth.
Using a toothpick, add food color a little at a time until desired shade is achieved.
Stir in meringue powder, if using.
Spoon icing onto tarts.
Add sprinkles while icing is wet. When icing has set, add eyes, mouths and bows if desired.

Decorations

For the eyes, make 16 1/8-inch balls of black fondant. Flatten slightly. Adhere with a bit of water.
For the mouths, make 8 1/2-inch long, very thin strips of black fondant. Adhere with a tiny bit of water, using tweezers if necessary.
For the bows, roll out blue fondant to 1/16th-inch thickness. Cut out bows using ***bow cutter. Adhere with a bit of water.

Notes

*To find Wilton Rose gel food color, click here

**To find meringue powder, click here

***To find bow cutter, click here

Strawberry Shortcake Crumble Muffins

Posted on May 18, 2021February 17, 2026 by Mari Vasseur

Have you noticed the strawberry shortcake crumble topping trend? I noticed many people sharing various versions of the crumble recipe all over Tiktok. I’ve seen the topping on cake, cupcakes and countless other desserts. Most people seem to make it using strawberry gelatin mix and vanilla pudding mix. The version I’m sharing here uses freeze dried strawberries instead. I’m not opposed to using gelatin mix, I just seriously love the tart, natural flavor of freeze dried strawberries.

This topping is irresistible on these tender strawberry muffins. I wanted to pile on as much crumble topping as possible so I used tulip baking cups. They’re made of grease-proof parchment paper squares. You can buy them online or make them yourself with squares of parchment. You can use the link provided at the end of the recipe to find the ones I used. Keep in mind, if you use standard muffin liners, you’ll use less batter and topping for each muffin, so you’ll end up with a few more muffins.

I used fresh strawberries for the puree in the muffins, but feel free to use frozen, defrosted strawberries if you cant get fresh ones.

Strawberry Shortcake Crumble Muffins

by Mari Vasseur

Strawberry muffins topped with strawberry shortcake crumble

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 12 muffins

Ingredients

Strawberry Shortcake Crumble Topping

1 cup (128g) all purpose flour
½ cup (100g) sugar
¼ teaspoon salt
½ cup (113g) cold, unsalted butter, cubed
1 cup (14g) freeze-dried strawberries, finely crushed* (weigh or measure before crushing the strawberries)

Strawberry Muffins

2 ¼ cups (287g) all purpose flour, sifted
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
¾ cup (170g) unsalted butter, softened
1 ⅛ cups (225g) sugar
2 large eggs
1 teaspoon strawberry extract
½ cup (118ml) buttermilk
½ cup (118ml) strawberry purée
1-2 drops pink or red gel food coloring optional

Instructions

Strawberry Shortcake Crumble Topping

In a medium-sized bowl, combine the flour, sugar and salt until well blended. Work the butter into the flour mixture with your fingertips until it looks like sandy, with no large pieces of butter remaining.
Place half of crumble mixture into another medium-sized bowl and combine it with the crushed freeze dried strawberries. Mix well and press it together with your fingers to form pea sized pieces. Gently combine the two bowls of crumble together. Set aside in refrigerator while preparing the muffin batter.

Strawberry Muffins

Preheat the oven to 375ºF (190ºC). Line a 12 serving muffin pan with tulip baking liners or parchment squares.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
In a large bowl, beat the butter and sugar, with an electric mixer on medium speed, until pale and fluffy.
Beat in the eggs one at a time until incorporated. Beat in the extract until well combined. Add the flour mixture and beat on low speed, just until combined. Add the buttermilk, strawberry puree and food coloring. Beat on low speed, just until combined.
Divide batter evenly into the tulip muffin liners. (If using standard muffin liners, fill them 2/3 full.) Sprinkle crumble topping evenly over the batter.
Bake at 375ºF (190ºC) for 5 minutes, then turn oven temperature down to 350ºF (180º) and continue baking until topping is golden and a toothpick inserted in center is clean, about 12-17 more minutes. (If your topping starts to brown too quickly, you can cover the muffins with a bit of aluminum foil.) Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

Notes

* A small food processor or a clean spice grinder is helpful to pulverize the freeze-dried strawberries. Pass the crushed strawberries through a sieve to remove seeds if desired.

To find tulip baking cups, click here

To find floral tulip baking cups, as seen on TikTok, click here

Keyword muffins, strawberry

(118ml)

Gingerbread Cupcakes with Blood Orange Cream Cheese Icing and Candied Blood Orange Slices

Posted on January 29, 2021February 16, 2026 by Mari Vasseur

Every winter, when blood oranges come back in season, I start keeping an eye out for them at grocery stores and farmers markets. This year was different. I’ve been at home, having my groceries delivered instead of perusing the local produce aisles. If you’ve been entrusting strangers to do your shopping like I have, then you know delivery produce selections are hit and miss. So I was elated when a bag of perfectly beautiful, ripe blood oranges landed on my doorstep. This simple joy made my day. There was no choice. I had to make something worthy of the gorgeous red beauties!

I didn’t get enough of gingerbread this holiday season, so I decided to make a gingerbread cupcake recipe that I created a few years ago when I was experimenting with blood oranges. I used blood orange zest in the cupcake batter and brushed the warm cupcakes with the blood orange syrup left over from making the candied oranges. If you don’t make the candied oranges, you can easily make a batch of the syrup* or skip this step altogether. They will still be delicious. I topped the cupcakes with cream cheese icing made with more orange zest and some blood orange juice mixed in. The juice makes the icing turns a soft shade of pink.

Candied blood orange slices are so stunning, that I can’t bring myself to just lay them on top of a dessert. They remind me of stained glass windows. I like to place them on toothpicks so they can stand up in regal style! Many recipes out there will instruct you to boil the orange slices, then let them air dry. This is perfectly fine if you don’t mind floppy candied oranges. For this recipe, boiling the slices, then letting them dry in the oven on low heat will give them enough stiffness to stand up.

If you can’t find blood oranges where you live, here’s a link to get blood oranges shipped to you. This recipe will also work with other types of oranges. You won’t get the deep scarlet color and the flavor will have a bit more tartness, but it will still be beautiful and delicious!

Gingerbread Cupcakes with Blood Orange Cream Cheese Icing

by Mari Vasseur

Print Recipe

Course Dessert

Servings 12 cupcakes

Ingredients

Gingerbread Cupcakes

2 ¼ cups (287g) all purpose flour, sifted
2 teaspoons ground ginger
1 ¾ teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground allspice
⅛ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
½ cup (100g) packed brown sugar
2 teaspoons blood orange zest or orange zest
¾ cup (245ml) molasses
2 large eggs
¾ cup (174ml) buttermilk

Blood Orange Cream Cheese Icing

¾ cup (170g) cream cheese, softened
6 tablespoons (85g) unsalted butter, softened
1 teaspoon blood orange zest or orange zest
1 pinch fine sea salt
3 ½ cups (450g) powdered sugar, sifted
3-4 tablespoons (45-59ml) blood orange juice or orange juice

Candied Blood Orange Slices

2 medium blood oranges or oranges
½ cup (100g) granulated sugar
¾ cup (177ml) water

Instructions

Gingerbread Cupcakes

Preheat the oven to 350º. Spray the wells a 12-serving muffin pan with non-stick spray.
In a medium-sized bowl, whisk together flour, cinnamon, ginger, allspice, baking soda and salt until well blended.
In a large bowl, beat the butter, brown sugar and orange zest with an electric mixer at medium speed, until pale and fluffy.
Add the molasses and beat until combined. Beat in the eggs one at a time until incorporated. On low speed, mix in the flour mixture in two additions, alternating with the buttermilk. Beat just until combined.
Scoop the batter into prepared the muffin pan, filling the wells 2/3 full.
Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 15-18 minutes. Allow the cupcakes to cool in pan for 7 minutes, then remove them from pan and place them upside down on a cooling rack.
Brush the warm cupcakes generously with orange simple syrup. Allow them to cool completely before frosting.

Blood Orange Cream Cheese Icing

In a large bowl, beat the cream cheese, on low speed with an electric mixer, until smooth.
Add the butter, orange zest and salt and beat until smooth and well blended.
Add the powdered sugar. Beat on low speed until the powdered sugar is incorporated. Increase the speed to medium and beat until smooth.
Beat in the blood orange juice, one tablespoon (15ml) at a time until the desired consistency is reached.

Candied Blood Orange Slices

Slice the oranges into thin 1/4 inch slices.
Combine the sugar and water in a shallow saucepan and bring to a simmer. Add the orange slices to the saucepan. Simmer for 10 minutes.
Drain the oranges, reserving the syrup.
Preheat the oven to 175ºF (80ºC). Place on a large baking sheet lined with a baking mat in a single layer and bake until the orange slices begin to stiffen, about 2 hours.
Remove the orange slices from the oven and let them cool on the baking sheet. If desired, insert toothpicks when the slices are cool enough to handle. The slices will continue to stiffen as they cool.

Notes

*To make orange simple syrup, combine the juice of one orange with enough water to make 1/2 cup. Combine mixture with the zest of one orange and 1/2 cup sugar in a small saucepan over medium heat. Stir until sugar is dissolved. Let cool and transfer to a glass container. Refrigerate until ready to use.

Keyword blood oranges, candied oranges, cupcakes, gingerbread

Pumpkin Cheesecake Crumble Brownies

Posted on October 28, 2020February 12, 2026 by Mari Vasseur

It’s Fall 2020. We need chocolate! We need pumpkin spice! And we need it drenched with caramel! These satisfying brownies check all of the boxes with multiple layers of comfort. A rich chocolate brownie is the base. The next layer is heavenly pumpkin cheesecake. The topping is a buttery crumble that rivals the best crumb cake. Finally, as if that isn’t enough, it’s drizzled with caramel sauce!

If it sounds complicated, don’t worry, it’s not. Each layer is super easy to make. You can use your favorite store bought caramel sauce to top it with. Vanilla ice cream and/or whipped cream are optional, but highly recommended toppings also. Just saying.

The layers go unexpectedly well together and make the perfect dessert for Halloween or Thanksgiving. I’m even going to add these beauties to my Christmas dessert table this year. Enjoy! You deserve it.

Pumpkin Cheesecake Crumble Brownies

Chocolate brownies with pumpkin cheesecake and crumb topping, topped with caramel sauce.

Print Recipe

Course Dessert

Servings 12

Ingredients

Crumb Topping

1 ½ cups (6 3/4 ounces) all purpose flour
½ cup (3 1/4 ounces) brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¾ cup (1 1/2 sticks) unsalted butter

Pumpkin Cheesecake Layer

¾ cup (6 ounces) cream cheese, softened
1 cup (8 ounces) canned pumpkin
2 eggs
6 tablespoons sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

Brownie Layer

½ cup (1 stick) unsalted butter
1 ⅛ cup (8 ounces) granulated sugar
½ cup (2 1/8 ounces) Dutch-Process cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
3 eggs
¾ cup (3 3/8 ounces) all purpose flour
½ cup caramel sauce, purchased or homemade warmed if desired

Instructions

Crumb Topping

In a medium bowl, combine flour, brown sugar, cinnamon and salt.
Cut in butter using a pastry blender or your fingers until well-combined and crumbles are pea-sized. Press crumbles together to make large quarter-sized chunks.
Set aside in refrigerator.

Pumpkin Cheesecake Layer

Preheat oven to 350º. Line a 9-inch square baking pan with parchment paper.
In a medium bowl, beat cream cheese with an electric mixer until smooth.
Add pumpkin, eggs, sugar, cinnamon, ginger and nutmeg and beat until well combined. Set aside.

Brownie Layer

Melt 1 stick of butter in a large microwaveable bowl.
Stir in sugar until combined
Stir in cocoa powder, vanilla, baking powder and salt.
Add the eggs and beat until smooth
Add the flour and mix until just combined.
Spread brownie batter into prepared baking pan. Smooth with a spatula.
Spread pumpkin cheesecake batter over the top of brownie batter. Smooth with a spatula.
Sprinkle crumb topping evenly over the top of pumpkin cheesecake layer.
Bake for 40-50 minutes until a toothpick inserted into pumpkin cheesecake layer comes out clean.
Let cool completely. Cut into squares and serve with caramel sauce.

Chocolate Lovers’ Valentine Cake for Two

Posted on February 1, 2017February 12, 2026 by Mari Vasseur

My relationship with Valentine’s Day has transformed over the years. When I was a child, I joyfully skipped home from school with my bounty of tiny Valentine cards, candy hearts and a cupcake someone’s mother baked. As I grew older, I was hot and cold towards Valentine’s Day, depending on the state of my love life at the time. After having kids, Valentine’s Day became about red construction paper, doily hearts and glue sticks. I happily cleaned up sprinkles and kissed chubby, frosting-stained cheeks. Now I think of Valentine’s Day as simply a day to celebrate love. I embrace Valentine’s Day and all the hearts, roses and chocolates that go with it! Show your loved ones that you love them on Valentine’s Day, but more importantly, show them throughout the year, by loving, respecting and accepting them for who they are every day.

If your heart beats for a chocolate lover, then this Valentine cake for two will have them swooning. It’s small in size, but grand in chocolate indulgence. It has three layers of moist chocolate cake, rich, white chocolate buttercream and a silky chocolate glaze. As if that isn’t enough, I loaded the top with chocolate candy! Some of the candy is store bought and some I made with candy melts and chocolate molds. Click here to find the cherub mold. Click here to find the heart mold.

I hope you share this Valentine cake with someone you love! However you celebrate the day and whoever you love, have a happy one!

Chocolate Lovers' Valentine Cake for Two

A mini chocolate cake with white chocolate buttercream, topped with chocolate glaze and chocolate Valentine candy. Perfect for sharing!

Print Recipe

Prep Time 1

Cook Time 30

Total Time 2 30

Course Dessert

Servings 2

Ingredients

Chocolate Cake for Two

⅔ cup (3 ounces) all purpose flour
⅓ cup (1 ounce) unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ plus ⅛ teaspoons salt
¾ cup (5.25 ounces) sugar
1 small egg
⅓ cup buttermilk
3 tablespoons vegetable oil
¾ teaspoon vanilla extract
½ cup hot coffee

White Chocolate Buttercream

6 ounces white chocolate, chopped
1 ½ sticks (6 ounces) unsalted butter, softened
½ teaspoon vanilla extract
pinch salt
⅔ cup (3 ounces) powdered sugar, sifted

Chocolate Drip Glaze

3 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon corn syrup or honey

Cake Decorating Supplies

cake board
piping bag
chocolate sprinkles
assorted chocolate candy

Instructions

Chocolate Cake for Two

Preheat oven to 350°F. Grease & flour three 4-inch cake pans. *See note below.
Sift flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl. Add sugar and stir to combine.
Combine egg, buttermilk, vegetable oil and vanilla extract in a small bowl. Whisk lightly to combine.
Add egg mixture to dry ingredients and mix on low speed with a handheld electric mixer, until combined. Stop mixer. Scrape sides of bowl with spatula. Turn mixer up to medium speed and beat for 1 minute.
Add hot coffee and stir until incorporated.
Pour batter into prepared cake pans, dividing batter evenly between the pans. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool cakes in pans 10 minutes, then invert onto a wire rack to cool.

White Chocolate Buttercream

Melt white chocolate in a double boiler over gently simmering water. (Alternately, you can melt the white chocolate in the microwave. In a small microwaveable bowl, heat the white chocolate for 30 seconds, then stir. Heat again for 10 second intervals, stirring until melted, being very careful not to overheat it.)
Set white chocolate aside to cool until lukewarm and still soft.
In a medium bowl, beat butter with an electric mixer at medium speed until pale and creamy.
Add vanilla extract, salt and melted white chocolate. Beat at low speed until combined. Stop mixer. Scrape sides of bowl with spatula.
Add powdered sugar. Beat at low speed, until powdered sugar is combined. Beat at medium speed until buttercream is smooth, stopping to scrape the bowl occasionally. Keep covered at room temperature until ready to use.

Cake Assembly

When cakes have cooled completely, trim the cake layers to 1-inch tall.
Attach one of the layers to a cake board with some of the white chocolate buttercream. Apply 1/4-inch thick layer of buttercream to the top of the cake layer, followed by the second cake layer, another 1/4-inch thick layer of buttercream, then the final cake layer.
Apply a crumb coat (thin layer) of buttercream to the cake. Chill the cake in the refrigerator for 20 minutes.
Frost the cake with the remaining buttercream. Apply chocolate sprinkles to the bottom edge of the cake.
Melt chocolate drip glaze ingredients together in a double boiler over gently simmering water. Let cool slightly.
Spoon chocolate glaze into a piping bag. Snip off the end of the bag with kitchen scissors. Drizzle chocolate glaze along the edges of the perimeter of the cake, then fill in the middle. Smooth top with a small offset spatula.
Top cake with assorted chocolate candy. If desired, you can stack some of the candy and adhere them with melted chocolate to give some variation in height.

Notes

*Click here to find 4-inch cake pans.