Ingredient Checklist


Instructions Checklist
  • To create the ombré colors, set out 4 bowls. Fill the first with 3/4 white candy melts and 1/4 purple. In the second, mix 1/2 purple and 1/2 white. Fill the third with 3/4 purple and 1/4 white. In the last, use all purple. (It's okay to eyeball it.)

  • Working in small batches for each shade, heat candy melts according to package instructions in a microwave-safe pie plate. Add about 8 to 10 mini pretzels and turn to coat both sides. Use a fork to transfer to a wire rack sprayed with nonstick spray and placed over a rimmed baking sheet to contain drips. Coat large pretzels for topper one at a time. Set aside until candy is firm, about 30 minutes. Gently release pretzels from rack with small offset spatula.

  • Using a serrated knife, trim domes from tops of cakes. Place one cake layer on serving platter, and top with about 3/4 cup frosting. Repeat with second and third cake layers. Use remaining frosting to coat top and sides, smoothing with an offset spatula. Leave a fairly thick coat of frosting on the sides.

  • Starting at the bottom, shingle pretzels around sides. Press gently to adhere to buttercream. Insert large pretzels into top of cake, staggering their heights.