Halloween Candy Surprise Cake

Halloween Candy Surprise Cake

Happy Halloween! I love Halloween, because it's an occasion specifically for eating candy. How absolutely glorious! So that's what I'm doing this Halloween night! Are you doing something spooky or festive? I'm more of a festive Halloween celebrator than spooky. I don't like the scary stuff, but I'll probably get suckered into watching one or two scary movies. I'll be ok with my bowl of candy and my trusty pup by my side! If you've noticed I haven't had a post in a while, let's catch up. I got a puppy! His name is Huckleberry, and he is a golden retriever. He is the best snuggler and stick-chewer. With all of the puppy-rearing, I have had some time to bake. But I've been a bad blogger, with no new posts for a while. So it's time to get back to it, because I want to share my beautiful baked creations and recipes with you!

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Here's my very festive Halloween Candy Surprise Cake that I took to a party. When Halloween falls on a Wednesday, when are you supposed to throw a party? The Saturday before? The Saturday after?? Wednesday??? I don't know. Ours was the Saturday before. You lucky people get to see the awesome cake that we devoured in all of it's sweetness.

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In an effort to do lots of fun decorations and colors, I kept the flavors simple. Could you imaging looking at all of this and tasting a bunch of flavors and candy too? Sensory overload. This cake is made with vanilla cake, vanilla buttercream icing, and chocolate buttercream icing. Simple. Then, we go crazy with colors and decorations.

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I made a triple batch of vanilla cake batter to create three layers. I split the batter up into six bowls, coloring three of them with fun colors. I used one color and one plain for each cake tin. I swirled the batter together to create a marbled cake. I've done this successfully with chocolate and vanilla before, so I was excited to see a colorful swirl. Nope. The food coloring just spread throughout the batter. Oh well. It's still a colorful cake, which was what I was going for!

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While your cake is baking and cooling, make the icing. I made a double batch of vanilla buttercream that I dyed orange, a single batch of vanilla buttercream for the purple and green icing, and a single batch of chocolate buttercream. I thought it might take a little less food coloring to make black icing from chocolate icing since it's already pretty dark.

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Once the cake is cooled, I cut out the center of the middle layer. I used a bowl that was about half the size of the cake. If you don't have a good sized bowl for this, you can draw an appropriately-sized circle of a piece of parchment paper and cut it out to use it as a cutting guide. You could use the cut out cake to make a few cake balls for decorations. But I just ate mine. It was delicious.

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Cover the first layer in icing, and then add the middle layer that's missing its center. Carefully coat that layer in icing including the sides of the cut out. Fill it with candy! I used candy pumpkins, candy corn, and multi-colored sprinkles. Then, add the third layer of cake followed by a crumb coat over the entire cake.

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Once the crumb coat sets, it's time to decorate. I covered it in orange icing. Then, I used black icing in a piping bag fitted with a small round tip to create a large spider web on the entire top of the cake. While I was waiting on my cake I made some flowers with my icing colors and refrigerated them to set. I placed the flowers on the top center of the cake over the spiderweb for a spooky floral design of black roses, purple roses, and green rosettes. I filled in the gaps with more orange icing fitted with a closed star tip. The top was done! But then the sides looked kind of naked. To continue with my black and orange, I piped shoots of spiderwebs randomly around the sides.

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The cake was a hit! It's so much fun to cut into this cake and let the candy spill out! We had a great time at the party, and I will definitely be making more surprise-filled cakes!

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Enjoy!


HALLOWEEN CANDY SURPRISE CAKE

Yields: 1 layer cake

Ingredients:

  • 3 9-inch Gluten-Free Vanilla Cakes
  • 3 batches of Vanilla Buttercream Icing
  • 1 batch of Chocolate Buttercream Icing (for black icing!)
  • Halloween candy
  • Food coloring

Directions:

  1. Make cakes with the recipe below, adding food coloring as you wish.
  2. Make icing using the recipes below, dying the icing with food coloring as you wish.
  3. Once the cakes are cooled, place the first layer on the serving dish and coat with Vanilla Buttercream Icing, dyed the color of your choice.
  4. Cut out the center of the second layer and place it on top of the first layer.
  5. Coat the second layer of cake with icing, including the sides where you cut out the middle.
  6. Fill the middle with Halloween candy.
  7. Place the third layer of cake on top of the middle layer and candy.
  8. Coat the top and sides of the cake with a thin layer of Vanilla Buttercream Icing.
  9. Chill cake in the refrigerator to set.
  10. Once set, coat and decorate the cake with icing as you please!

GLUTEN-FREE VANILLA CAKE

Yields: 1 9-in cake

Ingredients:

  • 1 ¼ cup gluten-free flour:
    • 26g white rice flour
    • 53g brown rice flour
    • 53g tapioca flour/starch
    • 26g corn starch
    • 5g potato flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs + 1 egg yolk
  • 2 tsp vanilla
  • ¼ cup milk
  • ¼ cup sour cream

Directions:

  1. Add all flours, baking powder, baking soda, and salt to a mixing bowl. Whisk to combine and set aside.
  2. With your stand mixer fitted with a paddle attachment, cream butter and sugar until combined and continue beating until light and fluffy.
  3. Add eggs one at a time.
  4. Add vanilla and mix to combine.
  5. Gradually add flour mixture to the batter in three parts, mixing between each one.
  6. Add milk and sour cream. Mix to combine.
  7. Let batter rest while your oven preheats to 350 F.
  8. Grease your cake pan and line the bottom of the pan with parchment paper.
  9. Bake approximately 35 minutes or until firm and golden brown on top.
  10. Let cake cool completely at room temperature.

Vanilla Buttercream Icing

Ingredients:

  • ½ cup butter
  • ½ cup vegetable shortening
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 3 Tbsp milk

Directions:

  1. With your stand mixer fitted with the whisk attachment, whisk butter and shortening on medium speed until light and fluffy.
  2. Gradually add powdered sugar about 1 cup at a time with the mixer on low speed, mixing well between each cup.
  3. Add extracts and milk. Whisk to combine.
  4. If when you run a spatula through it, your icing has lots of air bubbles, beat icing with the paddle attachment at medium speed for a few seconds to remove some of the air that was whipped in.

Chocolate Buttercream Icing

Ingredients:

  • ½ cup butter
  • ½ cup vegetable shortening
  • ¾ cup cocoa powder
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 3 Tbsp milk

Directions:

  1. With your stand mixer fitted with the whisk attachment, whisk butter and shortening on medium speed until light and fluffy.
  2. Gradually add cocoa and powdered sugar about 1 cup at a time with the mixer on low speed, mixing well between each cup.
  3. Add extracts and milk. Whisk to combine.
  4. If when you run a spatula through it, your icing has lots of air bubbles, beat icing with the paddle attachment at medium speed for a few seconds to remove some of the air that was whipped in.