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