This was one of those weeks when I was grateful that my husband was traveling in California. Beginning on Monday, every conceivable surface in our kitchen was overflowing with baking pans, cake flour, butter, confectioner’s sugar and piping bags. And because I knew that I would be starting all over again the next day, I left everything out. My husband is a neat freak (me, not so much) and he can only tolerate “stuff” everywhere for a day or so. I’m also making our son’s Halloween costume and I’ve commandeered the dining table, so basically my children and I ate dinner sitting on the kitchen floor. I told them it was a picnic.
I had such a fun time making a rainbow cake that I decided to make a Candy Corn Cake, which is basically a 3-layer cake in yellow, orange and white. Use your favorite cake batter and simply add food coloring (yellow and yellow+red for orange) until it resembles the color intensity of Candy Corn. For the white layer, I used cake flour and omitted the vanilla extract so it could be as white as possible. Once all the layers are baked and cooled, assemble them one at a time on your cake platter adding chocolate icing in between each layer. Next, I applied a crumb coat which is basically a thin layer of icing that catches all the crumbs and allows the second layer of icing to glide on without crumb residue. I let that chill in the refrigerator and then applied the final coat of white icing before adding the candy corn decorations. See you on Friday, I will be sharing my favorite boozy bourbon cocktail!