I baked this treasure chest cake using a loaf pan for my daughter’s 6th birthday, which had a treasure hunt theme. After hardening in the freezer, I sliced the loaf to make the top and bottom of the chest. Then I took the top portion and cut another inch off to make it thinner, hoping to prevent the top from sliding off its base, as has happened to others.
I used store-bought chocolate icing to frost the sides of the bottom first. Then I “filled” the chest with chocolate coins and ring pops. Next, I placed the trimmed top half over the candies and frosted the lid of the chest. For decoration, I cut pieces of red fruit-by-the-foot and placed on some colorful candy dots. The cake transported without any problem.
What I would do differently is not use ring pops, because they ended up bleeding and dripping, as you can see if you look closely. My husband, who thought I was crazy putting candy inside cake, was impressed with the end result. The kids thought it was the best cake they had ever seen.