*Bunneh baking for fun; not for sale*
For the final bit of Halloween baking, I decided to revisit something I made last year: candy corn cakes. They came about largely because I bought a pan on sale, but with no idea of how I would use it, really. I mean, look at this thing. It’s kind of weird.
Somehow one night, inspiration struck.
The first step is making yellow cake. Last year I just used it straight, but this year I added a little yellow gel food coloring to make sure it was yellow.
It’s important to grease the pan well, or your little cones won’t come out easily and you’ll have to disfigure them a bit to get them loose. Then again, if you spray the pan too much, I discovered, they won’t puff up as well and the tops will look wonky. I CAN’T WIN. …Okay, I probably can, I just have to find the happy medium. Guess that means I have to use this pan more?
Once they’re baked, I toss them in the freezer for a bit. This makes them easier to cut later.
Another helpful tip I discovered this year: don’t toss them in the freezer while they’re still warm. They’ll freeze together. *sigh* So many pitfalls! Who knew?
Once they’re frozen, cut them in half with a good, sharp knife.
Melt orange and white candy, and prep your dipping station.
First dip each cake piece into the orange frosting, about 2/3 of the way in. Lay it on wax paper and repeat with the next cake. You want to make sure your orange candy is completely dried before you move on to dipping the little tips into the white candy, or you’ll end up with orange in your white candy pot, and then everything is ruined forever. DRAMA.
Then just let those suckers dry, and boom! Adorable and super tasty little candy corn cakes for Halloween!