Candy Corn Cake Ingredients • 2⅔ cups flour • 2 teaspoons baking powder • 1¼ teaspoon slalt • 1⅓ cups butter • 2⅓ cups sugar • 5 eggs • 4 teaspoon vanilla extract • 1⅓ cups milk Instructions 1. In mixer beat butter until smooth. 2. Add sugar and mix until fluffy, about 3 minutes. 3. Add eggs one at a time and incorporate completely 4. Mix in vanilla. 5. On Low add flour with baking powder in three additions alternating with milk (beginning and ending with flour) 6. Do not over beat, just mix in each addition until well blended. 7. Bake at 325 degrees until cake is fully cooked and tooth pick comes out clean. 8. Separate the batter into three bowls the total batter is 8 cups. Each bowl will have 2⅔ cup batter, tint one orange, one yellow and the other white, (yes they have white coloring it’s one of my favorites, it makes it bright white) I use Americolor Colorings. The yellow is egg yellow. 9. These cakes were baked in 7 inch pans that was sprayed with a baking spray. 10. My cakes baked for 55 minutes. 11. Cool cakes completely. 12. I baked my cakes the day ahead and wrapped them in plastic wrap and placed them in the refrigerator overnight for them to firm up and be easier to stack when icing them. Notes Buttercream Frosting ½ cup butter ½ cup shortening 4 cups powdered sugar 3 tablespoons heavy cream 1 teaspoon vanilla extract Beat butter until smooth add powdered sugar, vanilla, milk. Mix until blended. Add extract and coloring and blend well. I used a #21 star tip for the piping. For this cake I made two batches, refrigerate leftover frosting or go ahead and eat it with a spoon. separate the frosting into three bowls and color one orange, one egg yellow and one white. (White Americolor coloring makes the frosting a bright white) I put orange and yellow in between the cake layers and a white crumb coat, and placed it in the refrigerator. Then piped with the star tip and placed some spinkles on top. Cake recipe is Williams Sonoma Great Vanilla Cupcake
Posted on: Sat, 28 Sep 2013 17:20:34 +0000
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