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Fall Baking – Candy Corn Cake

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Last week Emilie and I were chatting about all of the really cool Halloween baking ideas we were browsing on the Wilton website. Well, she pointed me in the direction of the “How Candy Corn is Born” cake and I instantly fell in love with the idea of creating this cake at home. Plus, I’ve been looking for some creative ways to use the Checkerboard Cake Pan Set again. While my version isn’t quite as … symmetrical as Wilton’s, I still had a blast making it.

Supplies Needed:

Ingredients:

  • 1 box of white cake milk (including eggs, water, oil)
  • 3 cups buttercream icing
  • yellow gel color
  • orange gel color
  • candy corn candies

To get this project started I whipped up a white cake batter. The trick here is to make sure you divide the batter evenly so you don’t run out of one particular color. Using about 1/2 cup of white batter I filled the center ring. I then dividing the cake batter into 2 bowls, the first with about 2 cups of batter and the second with about 3 cups of batter. Using a toothpick and gel color I was able to create some really vibrantly colored cake batter.

candy corn cake checkerboard cake pan

Once baked and cooled it was time to pull out the piping bag and whipped up a batch of buttercream. Again, divide this just like the batter.  Using the #16 open star tip you fill in each ring with your colored buttercream.

candy corn cake star tip icing

Be warned, filling in each ring with the little stars is tedious work. Next time, I would probably use a larger open star tip to save myself some time, which turned about to be a bit over an hour.

As you can see, my orange batter got squished in the baking process which left me with a skinny ring of color. For a little extra fun, I added a ring of candy corn candies around the border of the cake.

round candy corn cake

Each slice ends up looking like a giant piece of candy corn.

candy corn cake slice

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Comments

    • Cat Davis says

      September 16, 2010 at 11:15 pm

      I’m not a HUGE fan of candy corn but it is fun to nibble on. I love biting the chocolate end off the ones that are half brown half orange. lol

      Reply

    • Cat Davis says

      September 16, 2010 at 11:14 pm

      Thanks so much Heather, that was really sweet of you! Let me know when you do make the cake, I’d love to hear how it goes.

      Reply

    • Heather Kelly says

      September 17, 2010 at 8:45 am

      That’s funny about the stars. All, well, most of the cakes when I was younger were all made with the stars. I love them and miss them. Now it’s ice the cake and put a picture on it, or toys, and it’s called a cake. I love what you’ve done. I am going to have to find the cake pan now!

      Reply

  7. angie says

    September 16, 2010 at 4:34 pm

    I love it perfect dessert for the fall season. You did a wonderful job I am not that talented but I am showing this picture to my mother who is retired from cake decorating I am requestion for our fall get together thanks for sharing it was worth the wait

    Reply

    • Cat Davis says

      September 16, 2010 at 11:11 pm

      Angie, I bet you could definitely do this! The only difficult part is keeping your arm from falling on the cake after an hour of making all the little buttercream stars.

      Reply

  9. Mary C. says

    September 16, 2010 at 11:28 pm

    Looks so good!….! I’ve never piped icing….bet I’d really need the larger size to make the stars…I’m slow at doing everything. Thanks for the idea.

    Reply

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