Candy Corn Cake

This cake is completely inspired by candy corn.  But not the  regular candy corn, Brach’s Indian Corn.


Have you seen this type of candy corn?  With the chocolate on the bottom?  I found it to be the perfect cake inspiration! (picture below)

But I went wrong on this cake.  I was in a hurry.  A BIG hurry.  I needed to have this cake done and be out the door in 57 minutes.

So I used all box mixes (which is fine with me!) and canned frosting (horrible mistake).

Something happened.  I sampled the canned frosting and thought it tasted like cardboard.  Even the chocolate.  They were all just awful.  I wouldnt feel comfortable serving this cake to anyone.  Is it just me?  I used to not mind them at all!  (To be fair, I stuck to one brand.  It could have just been that brand.)

I am a huge proponent of supporting  peoples choices in baking… if you want to use canned frosting I would never bat an eye.  Heck, I would support and encourage you for choosing to bake!

But for me, I think this was my very last time.

And also, I didnt do a pictorial tutorial frosting the cake because I was planning on doing a video tutorial but then something came up and I didnt.  I think I have developed a really, really easy method of this type of graduated layer decorating, and cant wait to share!  Seriously, even my kids can do this with great success!

So please be patient with me.  That video is on the top of my to-do list, I promise!  Well, right after homeschooling.  And finishing my book.  And laundry.  But its up there!

 

Candy Corn Cake

Ingredients

  • 1 box white cake mix
  • 1 box chocolate cake mix
  • 3 containers white frosting (or three cups)
  • 1 container chocolate frosting (or 1 cup)
  • Optional: Orange extract

Instructions

  1. Bake chocolate cake in 8in round cake pan. One cake will be used, so you can wrap the other 8in round cake and place in freezer.
  2. For the white and orange layers, simple prepare white cake batter as you normally would. Divide batter in half and tint one half orange. (Add orange extract if you wish)
  3. Bake white cake batter in 8in cake pan and bake orange cake batter in 8in cake pan.
  4. For frosting, take one container of white frosting and tint it orange. I used gel food coloring and about 4-6 drops.
  5. To assemble cake:
  6. Place chocolate cake on cake stand. Place thin layer of chocolate frosting.
  7. Place orange layer on top and cover in thin layer of orange frosting.
  8. Finally, place white cake on top and cover entire cake in crumb coat.
  9. Decorate as you wish.
http://iambaker.net/candy-corn-cake/

In my instructions for preparing this cake I ended with, “Decorate as you wish.”  Um, lame!  But since I cannot possibly leave you hanging completely, I will share this link with you.  Sweetapolita has a great video on how she does this style of decorating.  Her method (while very different from mine) is flawless perfection.  She is a master!

 

If you like this cake you will love my new book Surprise-Inside Cakes!  (especially the Ombre Cake I share in the book!)

Comments

comments

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  1. says

    Canned frosting or not, this cake is freaking beautiful! Madeline LOVES candy corn so she would shrek with happiness if I baked this!! love love love .. and wishing you and the kiddos a safe and happy Halloween. . post photos of them in costumes, k?! :)

    • says

      We aren’t dressing up this year. The kids go to a private Christian school that doens’t dress up and we have like 2 neighbors total and NO ONE comes to our house (hello 1/2 mile driveway) so it’s just a regular old day for us. :) But I can’t wait to see your pictures!

Trackbacks