There’s a time and place for gummy worms
and eyeball cakes (at your 4-year-old’s Halloween party). This is not
that time. Tip your hat to the holiday with this totally fun but
classy candy corn surprise cake. Bring it to the table whole, then slice
and delight.
[post_ads_2]
[post_ads_2]
Makes one 9-inch cake
Start to Finish: 40 minutes
Ingredients
Cake
2 boxes white cake mix
⅔ cup vegetable oil
6 large egg whites
Yellow food coloring, as needed
Orange food coloring, as needed
Frosting
5½ cups confectioners’ sugar
3 sticks unsalted butter, at room temperature
¼ cup heavy cream
2 teaspoons pure vanilla extract
[post_ads_2]Assembly
One 9-ounce bag candy corns
Directions
1. Preheat the oven to 350°F. Grease and flour three 9-inch cake pans.
2. MAKE THE CAKE: Sift the cake mix into a large bowl. Add 2 cups water, the vegetable oil and the egg whites; mix until combined.
3. Divide the batter evenly among three bowls. Mix yellow food coloring into one bowl and orange food coloring into another.
4. Transfer the batter to the pans (one color per pan). Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes.
5. Cool the cakes in the pans for 15 minutes, then invert onto a cooling rack to cool completely.
6. MAKE THE FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, cream the confectioners’ sugar and butter until light and fluffy, about 3 minutes. Beat in the heavy cream and vanilla extract. Cover the surface of the frosting directly with plastic wrap until ready to use.
7. ASSEMBLE THE CAKE: Using a serrated knife, level off and remove the domed top part of each cake.
[post_ads_2]
8. Use a 3-inch cookie cutter (or trace around a small bowl) to cut a circle out of the center of the orange cake.
9. Place the white cake layer on a platter or cake stand and top with a few scoops of frosting. Spread the frosting into an even layer.
10. Place the orange layer on top, add frosting and spread into an even layer.
11. Pour the candy corns into the hole in the center of the cake. Place the remaining yellow cake layer on top.
12. Frost top and side of the entire cake. Slice and serve.
2. MAKE THE CAKE: Sift the cake mix into a large bowl. Add 2 cups water, the vegetable oil and the egg whites; mix until combined.
3. Divide the batter evenly among three bowls. Mix yellow food coloring into one bowl and orange food coloring into another.
4. Transfer the batter to the pans (one color per pan). Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes.
5. Cool the cakes in the pans for 15 minutes, then invert onto a cooling rack to cool completely.
6. MAKE THE FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, cream the confectioners’ sugar and butter until light and fluffy, about 3 minutes. Beat in the heavy cream and vanilla extract. Cover the surface of the frosting directly with plastic wrap until ready to use.
7. ASSEMBLE THE CAKE: Using a serrated knife, level off and remove the domed top part of each cake.
[post_ads_2]
8. Use a 3-inch cookie cutter (or trace around a small bowl) to cut a circle out of the center of the orange cake.
9. Place the white cake layer on a platter or cake stand and top with a few scoops of frosting. Spread the frosting into an even layer.
10. Place the orange layer on top, add frosting and spread into an even layer.
11. Pour the candy corns into the hole in the center of the cake. Place the remaining yellow cake layer on top.
12. Frost top and side of the entire cake. Slice and serve.
