Candy Corn Layer Cake
Candy Corn Layer Cake might be a good recipe to expand your side dish repertoire. Watching your figure? This gluten free recipe has 529 calories, 0g of protein, and 29g of fat per serving. For $1.4 per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from I Wash You Dry has 63 fans. It will be a hit at your Halloween event. From preparation to the plate, this recipe takes around 45 minutes. A mixture of butter, salt, orange food color, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. If you like this recipe, you might also like recipes such as Candy Corn Layer Cake, Chocolate Covered Candy Corn Layer Cake, and Double Layer Cake with Pumpkin Frosting and Candy Corn Crumble.
Servings: 12
Ingredients:
1½ cups butter, softened
3 to 4 tbsp heavy cream
Yellow Gel Icing Color
Orange Gel Icing Color
5 to 6 cups powdered sugar
¼ tsp salt
1½ tsp clear vanilla extract
Equipment:
baking paper
bowl
oven
cookie cutter
cake form
toothpicks
wire rack
frying pan
stand mixer
Cooking instruction summary:
Preheat oven to 350 degrees F. Lightly grease two 8 inch round cake pans, then cut circles of parchment paper to fit the bottoms. Set aside.Prepare cake mix according to package instructions and then divide batter into three bowls. The first bowl with cup of batter, second bowl with 2 cups and third bowl with 3 cups. (if there is any batter left over divide evenly among the bowls).Mix a few drops of the orange icing color into the bowl with 2 cups of batter. Stir to combine and adjust color according to your preference. Mix a few drops of the yellow icing color into the bowl with 3 cups of batter and adjust color according to your preference.Place a 2.5 inch diameter cookie cutter in the center of each cake pan. Place a 5 inch diameter cookie cutter around the smaller one, to create a bullseye pattern in the cake pan. Fill each small circle with half of the white cake batter, the second circle with half of the orange and the third, outer circle with half of the yellow cake batter. Carefully pull the cookie cutters up and remove from the cake pan.Bake for 29 to 34 minutes or until toothpick inserted in center comes out clean. Let cool for at least 10 minutes in pan before removing to wire rack to cool completely.Place softened butter in the bowl of your stand mixer fitted with the paddle attachment. Beat butter until smooth. Add the salt, 5 cups of powdered sugar and clear vanilla. Turn mixer on low speed until the butter starts to absorb the powdered sugar. Increase the speed to medium and slowly pour in the heavy cream, whipping until light and fluffy. Add more powdered sugar or heavy cream if needed.Lay the first layer of cake on your desired cake stand and frost the top. Place the next layer on top and frost the top again. Frost all around the cake, smoothing it as best you can. Place about a cup of white frosting in a frosting bag fitted with a 1M tip. Pipe white stars in the center of the cake, as well as around the bottom edge all around the cake.Divide the remaining frosting into two bowls. Stir in yellow icing color into one and orange icing color into the other. Clean out the frosting bag between use and pipe on orange stars on top, followed by a ring of yellow stars around the outer top edge. Decorate with candy corn candies if desired. Enjoy!
Step by step:
1. Preheat oven to 350 degrees F. Lightly grease two 8 inch round cake pans, then cut circles of parchment paper to fit the bottoms. Set aside.Prepare cake mix according to package instructions and then divide batter into three bowls. The first bowl with cup of batter, second bowl with 2 cups and third bowl with 3 cups. (if there is any batter left over divide evenly among the bowls).
2. Mix a few drops of the orange icing color into the bowl with 2 cups of batter. Stir to combine and adjust color according to your preference.
3. Mix a few drops of the yellow icing color into the bowl with 3 cups of batter and adjust color according to your preference.
4. Place a 2.5 inch diameter cookie cutter in the center of each cake pan.
5. Place a 5 inch diameter cookie cutter around the smaller one, to create a bullseye pattern in the cake pan. Fill each small circle with half of the white cake batter, the second circle with half of the orange and the third, outer circle with half of the yellow cake batter. Carefully pull the cookie cutters up and remove from the cake pan.
6. Bake for 29 to 34 minutes or until toothpick inserted in center comes out clean.
7. Let cool for at least 10 minutes in pan before removing to wire rack to cool completely.
8. Place softened butter in the bowl of your stand mixer fitted with the paddle attachment. Beat butter until smooth.
9. Add the salt, 5 cups of powdered sugar and clear vanilla. Turn mixer on low speed until the butter starts to absorb the powdered sugar. Increase the speed to medium and slowly pour in the heavy cream, whipping until light and fluffy.
10. Add more powdered sugar or heavy cream if needed.Lay the first layer of cake on your desired cake stand and frost the top.
11. Place the next layer on top and frost the top again. Frost all around the cake, smoothing it as best you can.
12. Place about a cup of white frosting in a frosting bag fitted with a 1M tip. Pipe white stars in the center of the cake, as well as around the bottom edge all around the cake.Divide the remaining frosting into two bowls. Stir in yellow icing color into one and orange icing color into the other. Clean out the frosting bag between use and pipe on orange stars on top, followed by a ring of yellow stars around the outer top edge. Decorate with candy corn candies if desired. Enjoy!
Nutrition Information:
covered percent of daily need
