My first thought for this cake was to make it candy corn shaped, then I realized I could make the layers candy corn colors and be just as happy. In fact, I think I'm happier because I didn't carve away at my little cake, possibly making a mess of the whole thing.
Candy Corn Cake
Now that you know there is no carving involved, do you want to see the inside?
But first look at the top.
Because it was so fun to sprinkle on the decorations.
I promise, I'll cut the cake.
Seriously, do you know how hard it was to cut into the cake for no reason but to look inside?
I did my best not to eat a big slice.
And if you want things to happen, follow along.
Start with a white cake mix or a white cake recipe.
Divide into three colors, white, yellow and orange.
Now are these not the cutest layer pans by Wilton?
They're the whole reason for this cake.
Just divide the batter between the three pans.
Bake until done.
Remove from pan onto parchment paper and let cool.
Next mix up a batch of buttercream and divide into three colors, white, yellow and orange.
I'll even let you use a can of Wilton buttercream frosting, it's really yummy!
Start with the yellow on the bottom.
I did a little research, checked my bag of candy corn and yep, yellow is on the bottom.
Frost a layer of yellow across the yellow cake.
Top with the orange layer cake and frost that layer with orange.
Top with the white layer cake and frost with the white frosting.
Using the spatula, make little peeks by tapping the frosting.
Gather all the orange, yellow and white candy you can find.
Sprinkle the top of the cake with the decorations.
Finish off the edge by piping white icing around the bottom using a Wilton #32 star decorating tip.
As long as we're talking candy corn.
How about candy corn colored candy?
Candy Corn Candy
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 3/4 cup water
- 1 dram (1teaspoon) flavoring, any flavor
- Yellow and Red food coloring
- Powdered sugar
1.In a heavy large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
2.Insert candy thermometer, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
3.Continue to cook the syrup, without stirring, until the temperature reaches 260º F. Add drops of yellow food coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
4.Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
5.Carefully pour half of the yellow syrup onto the prepared greased cookie sheet. Add additional red food coloring to remaining candy, making it orange. (If you want a brighter orange, add orange food coloring) Pour the orange onto another cookie sheet.
6.Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired.
It's all about the colors!