Fake Bakes archive note — September 2026: This recipe was created in 2022 using Morrisons products and prices available at the time. Retailer ranges, pack sizes, promotions and prices change, so the shopping list below is a historical snapshot rather than a current stock or price guide. Check current product labels for ingredients and allergens before buying or serving anything. Browse the Fake Bakes hub for the series.
Allergen note: This cake deliberately uses hazelnut and chocolate-hazelnut products and is not suitable for anyone avoiding hazelnuts/tree nuts. Check every current packaged product for its own allergen and cross-contact warnings.
This Fake Bake was inspired by our Nutella cake range, particularly the Nutella Ferrero Rocher Cake, combining chocolate, hazelnut and Ferrero Rocher-style decoration in a supermarket challenge version.
But making a £10 fake bake with Ferrero Rochers? It seemed out of bounds, until I spotted a 4-pack at Morrisons during the original 2022 shop. This could JUST work!
I'd heard a lot about these Ferrero Duplo bars from Instagram followers. So I grabbed them to go with the chocolate-hazelnut theme. Along with Kinder Buenos, chocolate hazelnut spread and Nutella B-Ready bars, this Morrisons Fake Bake haul looked promising.
This fake bake felt a bit more nerve-y than the previous ones as it was for an actual birthday celebration for one of X-Ray's friends. But it turned out all okay! It even survived a bus journey to the restaurant and a brisk hike up a hill to the pub where we finally cut it.
Fake Bake Recipe - Nutella Ferrero Rocher Cake
Ingredients
2x Ready-made Round Coconut Sponge Cakes (5" or 6" size)
1 tub (400g) of ready-made Chocolate flavour frosting
1 jar of Hazelnut Chocolate spread
Kinder Buenos
Duplo bars
Nutella B-ready bars
Ferrero Rochers
Method
1. Prepare the cake decorating station with a cake turntable, angled palette knife, cake scraper, a cake board, a tablespoon, a piping bag fitted with a small star nozzle, a knife and a spatula.
2. Decant the frosting into a bowl and whip or stir to loosen and lighten it. Unbox the cakes. Smear a dollop of frosting in the middle of the cake board on the turntable, and then place one layer cake on the board. Scrape off the coconut topping carefully with a palette knife. Pipe a few lines of frosting around the edge and fill the centre with hazelnut chocolate spread.
3. Stack the second layer cake on top.
4. Scrape off the coconut topping from the top of the stacked cake. Pipe the frosting around the cake. Run a cake scraper along the sides to smooth, smooth the top, then chill to set.
5. Cut a few Nutella B-Ready bars lengthwise and scoop out the filling. Finely chop the wafer covering into crumble. Sprinkle it along the base of the cake.
6. Warm the hazelnut chocolate spread gently in a water bath/double boiler/bain-marie.
Pour a tablespoon of warm spread along the sides of the cake. Use the back of the spoon to push drips gently over the edge.
7. Fit a piping bag with a small star nozzle tip and fill with the remaining frosting. Pipe swirls over the top.
8. Chop some Rochers, Duplo and Buenos.
9. Finish decorating by sprinkling the wafer crumble over the cake and adding the chocolates on top.
I'm not sure I know many people who would say no to a Ferrero Rocher.
Lots of love,
Reshmi xoxo
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