Showing posts with label candy corn. Show all posts
Showing posts with label candy corn. Show all posts

Wednesday, October 16, 2019

5 Layer Chocolate Autumn Cake / #Choctoberfest 2019

Welcome to day 3 of #Choctoberfest! I hope you have been able to find some yummy, fun recipes that you want to make!
Today I made a Chocolate Mini Cake all dressed up in colorful frosting to celebrate Halloween! I made This cake was made on a mini waffle maker, and if you have never made a waffle cake, you will want to try it asap! They are very easy, and so quick to make. Plus they are fun! They follow the back of the box recipe, and the fun comes in decorating the cake in all the seasonal colors and candy compliments!

5 Layer Chocolate Autumn Cake
(one mix makes 2-3 mini cakes)
(printable recipe at end of page)

1 box Duncan Hines Cake
1 1/3 cup Water
1/3 cup Vegetable Oil
3 Eggs

 Frosting
3 ounces Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1 pound Confectioner's Sugar
Orange and Yellow Decorating Color
Small selection of Candy Corn and Pumpkin Candy

Mix the water and vegetable oil into the cake mix. Add the eggs and mix well.
I used a mini waffle maker for this small cake! Follow the directions for the waffle maker you are using, and cook your layers.
Let the layers cool while you make your frosting.
 In a large bowl, pour in the warm water and the meringue powder. Mix it with a whisk for approx. 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the confectioners sugar at one time, and using a paddle attachment on low speed, mix for 10 minutes. The icing will become thick and creamy. Keep this frosting covered to prevent it from drying out. You won't need all the frosting for this cake. You will need approximately 1 cup or less. Remove a cup from the frosting and thin it with water, a teaspoon at a time, until you are happy with the drizzle. Divide the frosting into 2 separate bowls. Tint one with orange and one with yellow color.
 Start building the layers, drizzling on and over each layer. I used 5 layers.
 Decorate the cake on top and around the bottom. 
 Enjoy your 5 Layer Chocolate Autumn Cake!


Don't forget about our huge giveaway, which I posted on Monday!

You can find the info in my Choctoberfest Welcome Post! and enter today!   Good Luck!    
a Rafflecopter giveaway

5 Layer Chocolate Fall Cake

5 Layer Chocolate Fall Cake

Yield: 4-5
Author:

ingredients:

Cake
  • 1 box Duncan Hines Cake
  • 1 1/3 cup Water
  • 1/3 cup Vegetable Oil
  • 3 Eggs
Frosting
  • 3 ounces Warm Water
  • 2 1/2 tablespoons Meringue Powder
  • 1/2 teaspoon Cream of Tartar
  • 1 pound Confectioner's Sugar
  • Orange and Yellow Decorating Color
  • Small selection of Candy Corn and Pumpkin Candy
cake, chocolate, choctoberfest2019, autumn, fall, waffle cake, candy corn,
treats, desserts, cake

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #choctoberfest2019
Created using The Recipes Generator





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Friday, October 21, 2016

Corny Chocolate Mini Cake / Choctoberfest2016

I can not let the Halloween holiday go by without baking up some candy corn treats! These Corny Chocolate Mini Cakes are simple to make. I used a classic chocolate cake recipe that I have used for many years, but you could also use a boxed cake mix if you prefer. If you don't have access to the special pan that I used, this can still be a great recipe for you. Make the cake in a large baking dish, or even in 9" cake pans. Then use a round cookie cutter to cut out the circles. Either way, candy corn is always a festive way to celebrate Halloween! 

Corny Chocolate Mini Cakes
(printable recipe at end of post)
(makes 24 mini cakes)

Cake
2 1/4 cups Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter
1 3/4 cups Sugar
2 Eggs
3 ounces unsweetened Chocolate, melted and cooled
1 teaspoon Vanilla
1 1/4 cups Water

Buttercream Frosting
1/2 cup solid vegetable Shortening 
1/2 cup Butter, softened
1 teaspoon clear Vanilla
4 cups Confectioner's Sugar
2 tablespoons Milk
Food Coloring~yellow, orange
Candy Corn
Candy Corn Sprinkles



In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In the mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one, Mix in the chocolate and vanilla. Start adding the flour, alternating with water on low speed, just until combined.
Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily.  Bake for 15-20 minutes. Cool completely.
Slice the tops off of each cake, so they are level. Then slice each cake in half.                                                                                     

Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla.
Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown. 

Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Thanks for joining me today!

Here are some other Candy Corn recipes you might enjoy:




 

 
 






 

yield: 24 mini cakesprint recipe

Corny Chocolate Mini Cakes

prep time: 1 hourcook time: 40 MINStotal time: 1 hours and 40 mins

INGREDIENTS:

Cake
  • 2 1/4 cups Flour
  • 1 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • Pinch Salt
  • 2/3 cup Butter
  • 1 3/4 cups Sugar
  • 2 Eggs
  • 3 ounces unsweetened Chocolate, melted and cooled
  • 1 teaspoon Vanilla
  • 1 1/4 cups Water
Buttercream Frosting
  • 1/2 cup solid vegetable Shortening
  • 1/2 cup Butter, softened
  • 1 teaspoon clear Vanilla
  • 4 cups Confectioner's Sugar
  • 2 tablespoons Milk
  • Food Coloring~yellow, orange
  • Candy Corn
  • Candy Corn Sprinkles

INSTRUCTIONS:


  1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
  2. Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily. Bake for 15-20 minutes. Cool completely.
  3. Slice the tops off of each cake, so they are level. Then slice each cake in half.
  4. Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla. Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
  5. Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown.
  6. Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Created using The Recipes Generator