Looking for a unique fall cake for the centerpiece of your table? Check out this candy corn cake recipe. It's easy to create, and your guests will enjoy the buttercream icing. They'll also be surprised by the flash of colour on the inside of the cake when it's time to eat!
Candy Corn Sun Burst Cake Recipe
Check out this candy corn cake recipe. Guests will be surprised by the flash of colour on the inside of the cake - a perfect fall centerpiece and dessert.
- white cake mix and accompanying ingredients needed to make cakes: 1 package
- round 8 – 9 inch cake pans: 2
- orange food colouring: drops
- yellow food colouring: drops
- cake board: 1
- cake foil: 1
- flour added no stick cooking spray: a few sprays
- Candy Corn: 1 bag
- Candy coated chocolate candies in fall colours (brown, yellow, red, orange): assorted
- cream cheese, at room temperature: 8 ounces
- butter, at room temperature: 1/2 cup
- confectioners sugar: 6 cups
- water: 5 to 6 teaspoons
Step 1: Preheat the oven, and mix up the cake batter according to package directions. Make sure you use a white cake mix with egg whites instead of whole eggs to keep the batter white. The colours pop when you add the yellow and orange food colour to your candy corn cake if the basic batter is white.
Step 2: Divide the batter into 2 medium mixing bowls. Use a measuring cup to make sure you get the same amount of batter in each bowl; you can also weigh the batter to make sure you have about the same amount in each bowl.
Step 3: Add a few drops of orange food colouring to the first bowl of batter, and a few drops of yellow food colour to the second bowl. Mix both colours separately until the batter reaches the desired colour.
Step 4: Spray the 2 round cake pans with flour-added non-stick cooking spray.
Step 5: Pour one colour of batter into each pan.
Step 6: Bake the cakes according to the package directions.
Step 7: When the cakes are finished baking, turn them out onto a cooling rack to cool.
Step 8: While the cakes are baking and cooling, mix up the buttercream icing. To make the buttercream icing, cream together cream cheese and butter until smooth in a large mixing bowl. This works better if the cream cheese and butter are both about room temperature.
Step 9: Add the water and confectioner sugar to the mixing bowl slowly while mixing with a hand or stand mixer on low speed.
Step 10: Blend until the icing holds its shape. If the icing is too thin, add a little more confectioner sugar, or refrigerate it for a few minutes to chill and stiffen. If the icing is too stiff add a little more water, one teaspoon at a time. The icing should hold its shape when you’re done, but shouldn’t be too stiff.
Step 11: Once the cakes are baked and have cooled carefully, level the top of both cakes with a serrated knife.
Step 12: Cover a round cake board with decorative foil.
Step 13: Add a small amount of icing to the center of the covered cake board. The icing serves as the glue to hold the cake in place.
Step 14: Place the orange cake with the cut side down, directly in the center of the cake board.
Step 15: Spread a layer of butter cream icing over the top of the orange cake.
Step 16: Place the yellow cake directly on top of the orange cake.
Step 17: Add a layer of icing to the outside of the cake to seal in the crumbs.
Step 18: Add a second thicker layer of icing to the entire cake.
Step 19: Add the candy coated chocolate candies to the center of the top of the cake so they’re just touching. Keep adding candies in a circle, until the circle of candies in the center of the cake is about 8 candies wide.
Step 20: Add a row of candy corns in a circle around the outside of the candy circle. Place the candies so the white tip is toward the center of the cake and the candies are just touching at the widest part.
Step 21: Add a second row of candy corn to the cake in a circle around the first row of candy corn, with the white tips toward the center, the candies about 1/4 inch apart, with the tips between the first row.
Step 22: Clean up any extra icing on the cake board with a damp rag.