Spooky Sweets: Ombre Candy Corn Cake
We know everyone loved our 4th of July Ombre Cake, so you know we had to make a Halloween edition. And what better inspiration than the beloved candy corn? We scaled the 9-layer wonder down to 4 or 5 layers (you make the decision), which significantly cut down on overall prep and assembly time. Be sure to make this stunner for your next Halloween party.
– 2 boxes white cake mix (batter prepared according to package directions)
– 4 tubs whipped vanilla frosting
– yellow food coloring or gel (we recommend Americolor)
– orange food coloring or gel
– candy corn
Each white cake mix should yield 4 cups of batter. Divide batter evenly between 4 or 5 bowls depending on number of layers desired (you can leave out the light yellow layer). Add food coloring to each bowl and adjust until desired color is reached. We recommend one white layer, one light orange layer, one orange layer, and one yellow layer. Bake cakes according to package directions in 8-inch or 9-inch round cake pans. Set aside to cool.
Once cakes have cooled, place first layer on a cake plate and frost with a layer of frosting. Repeat until all layers have been frosted.
Lightly cover the outside layer with a thin layer of frosting. This is the crumb coat that will seal in all of those pesky crumbs. Place cake in the refrigerator for 30 minutes; remove and continue frosting the cake as desired.
Top with candy corn pieces and you’re done!! We think this would like right at home at a more sophisticated Halloween soiree.