STUFFED PINATA CAKE
Your guests will certainly be delighted by the sight of this bright cake. But make sure they don't put their cameras away too soon: once you cut into it, a candy surprise comes spilling out!
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy. Add about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour.
- Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
- For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
- Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
- Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.)
- For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors.
- Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting.
- Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving.
LAYERED CANDY CORN PIE
This candy corn-themed pie looks just like your favorite Halloween sweet. The colorful layers are tinted naturally with lemon juice, fresh mango and coconut milk, which also lend tropical flavors. The sweet pie is piled high with fluffy meringue that's toasted with a kitchen torch until browned in spots and then decorated with real-deal candy corn, for a spookily showstopping dessert.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 8 servings
Number Of Ingredients 27
Steps:
- For the cookie crust: Preheat the oven to 350 degrees F. Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the butter and continue to mix until the mixture looks like wet sand and holds together when pinched.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake until the crust is set and lightly toasted, 12 to 15 minutes. If the crust puffs while baking, use the bottom of measuring cup to gently press the crust back down while it's still warm. Cool completely.
- For the lemon filling: Once the crust is cool, combine the lemon juice and gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the coconut milk, sugar, turmeric and salt to a blender and blend on medium speed until combined. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut-milk mixture in the blender and puree until smooth. Strain through a fine-mesh sieve into the cooled crust, then refrigerate until set, about 45 minutes.
- For the mango filling: Combine 1/4 cup of the orange juice and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the mango, raspberries, sugar, salt, and remaining 1 tablespoon orange juice to a blender and blend on medium speed until smooth and combined, scraping down the sides of the jar with a rubber spatula as needed. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the mango mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set lemon layer, pressing on the solids in the sieve with a rubber spatula to extract as much filling as possible. Spread into a smooth and even layer using an offset spatula, then refrigerate until set, about 45 minutes.
- For the coconut filling: Combine 1/4 cup of the coconut milk and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the remaining 3/4 cup coconut milk, sugar, coconut extract and salt to a blender and blend on medium speed until combined. Microwave the coconut milk-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set mango layer, then refrigerate until the filling is firmly set and with only the slightest jiggle when moved, at least 2 hours or up to overnight (wrap tightly in plastic wrap).
- For the toasted meringue topping: Combine the egg whites, sugar, cream of tartar and cornstarch in a large heatproof bowl. Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cook, whisking constantly, until the sugar dissolves and the egg whites are warm to the touch, 3 to 4 minutes. Remove the bowl from the heat and beat with an electric mixer on medium-high speed until the mixture is light and fluffy and stiff peaks form, about 4 minutes. Beat in the coconut extract, then transfer to a piping bag fitting with a round pastry tip.
- Pipe 1-inch dollops of meringue on top of the pie, layering upward as you go, until all the meringue is used. Use a small kitchen torch to toast the meringue until deep golden brown. Nestle candy corn throughout the toasted meringue, then cut into wedges to serve.
More about "stuffed candy corn cake recipes"
CANDY CORN SURPRISE CAKE - PUREWOW
Web Oct 25, 2021 1 hr 35 min One 9-inch cake (about 10 servings) Ingredients Cake 2 boxes white cake mix ⅔ cup vegetable oil 6 large egg whites Yellow food coloring, as needed Orange food coloring, as needed Frosting 5½ …
From purewow.com
From purewow.com
CANDY CORN CAKE RECIPE | LAND O’LAKES
Web STEP 1. Heat oven to 350°F. Line bottom of 13x9-inch baking pan with waxed paper; spray with no-stick cooking spray. Set aside. STEP 2. Place all cake ingredients except sprinkles in bowl; beat as directed on package.
From landolakes.com
From landolakes.com
HOW TO MAKE CANDY CORN | RECIPES, DINNERS AND EASY …
Web 1 / 8 Kids who ring Alton Brown's doorbell on Halloween don't get the usual fun-sized candy bar. Over the years, the Browns have handed out homemade taffy, candied apples, headless marshmallow...
From foodnetwork.com
From foodnetwork.com
CANDY CORN CAKE - FESTIVE FALL DESSERT! - PIP AND EBBTY
Web Sep 21, 2020 Divide the cake batter between three same-size bowls. Leave one as-is. Add yellow food coloring to one and neon orange to the last to match candy corn colors. Pour batter individually into the …
From pipandebby.com
From pipandebby.com
HOW TO MAKE A STUFFED CANDY CORN CAKE - FOOD NETWORK
Web 1 / 9 Trick or Treat? Not only does this festive bull's-eye cake slice up into pieces that look like giant candy corns, but the inside also holds a secret cache of the treats themselves that...
From foodnetwork.com
From foodnetwork.com
BEST STUFFED CANDY CORN CAKE RECIPES - FOOD NETWORK …
Web Oct 18, 2017 1 cup whole milk, at room temperature 1 Tbsp vanilla extract 3 large eggs plus 1 large egg yolk, at room temperature 1 ½ cups granulated sugar Frosting 4 ½ cups …
From foodnetwork.ca
Servings 12Category Bake,Dessert,Fall,Halloween
From foodnetwork.ca
Servings 12Category Bake,Dessert,Fall,Halloween
HALLOWEEN CANDY CORN CAKE (CANDY-FILLED!)
Web Oct 14, 2022 - MINT+MALLOW Home » Recipes » Cakes and Frostings Halloween Candy Corn Cake (candy-filled!) Published: Oct 14, 2022 by Jocelyn at M+M · This post …
From mintandmallowkitchen.com
5/5 (2)Total Time 2 hrs 30 minsCategory CakesCalories 814 per serving
From mintandmallowkitchen.com
5/5 (2)Total Time 2 hrs 30 minsCategory CakesCalories 814 per serving
STUFFED CANDY CORN CAKE RECIPE - FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
DUMPLING TOMATO SALAD WITH CHILE CRISP VINAIGRETTE RECIPE
Web Preparation. Step 1. Place the tomatoes on a large serving plate or in a bowl. Add the garlic, half the basil leaves, 1 teaspoon of salt and a big pinch of black pepper. Toss to combine …
From cooking.nytimes.com
From cooking.nytimes.com
WHAT’S THE BEST VANILLA ICE CREAM? WE TRIED 13 POPULAR BRANDS.
Web 19 hours ago “It’s like birthday-cake ice cream,” suggested another. “Cloying,” one sniffed. Note: We sampled Turkey Hill’s Vanilla Bean flavor; the photo accompanying this story …
From washingtonpost.com
From washingtonpost.com
STUFFED CANDY CORN CAKE | PUNCHFORK
Web 2 1/2 cups all-purpose flour; 1 tablespoon vanilla extract; 1 1/2 cups granulated sugar; 4 1/2 cups confectioners' sugar; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon orange gel food …
From punchfork.com
From punchfork.com
EASY CANDY CORN BUNDT CAKE RECIPE - PRACTICALLY HOMEMADE
Web Sep 9, 2021 Cake. Preheat oven to 350°. Spray Bundt pan liberally with nonstick cooking spray and set aside. In a medium bowl combine vanilla cake mix, eggs, oil, water and …
From practicallyhomemade.com
From practicallyhomemade.com
CANDY CORN CUPCAKES RECIPE - HOW TO MAKE CANDY CORN …
Web Sep 12, 2019 1 16.5-oz box white cake mix 3 large eggs 1 cup water 1/4 c. vegetable oil 2 tsp. pure vanilla extract 1 tbsp. yellow food coloring 1 tbsp. orange food coloring Candy …
From womansday.com
From womansday.com
CANDY CORN CAKE - PILLSBURY BAKING
Web PREPARATION DIRECTIONS. Cake Preparation Directions: Step 1. Set oven to 350°F. Coat bottom of 8-inch pan with non-stick cooking spray. Step 2. In a large bowl, beat 1 …
From pillsburybaking.com
From pillsburybaking.com
CARAMEL STUFFED CANDY CORN COOKIES - SIZZLING EATS
Web Aug 28, 2019 Instructions. In a large bowl, add the flour, baking soda, cornstarch, and salt. Mix to combine. Microwave the butter until softened, but not fully melted. To the same …
From sizzlingeats.com
From sizzlingeats.com
CANDY CORN CAKE! - PAMS DAILY DISH
Web Preheat oven to 350 degrees. Spray a 9 X 11 baking pan with clear cooking spray or grease with white shortening. Set aside until ready to fill. Prepare cake mix as directed on box. …
From pamsdailydish.com
From pamsdailydish.com
CANDY CORN CAKE - FANTABULOSITY
Web Sep 14, 2022 Prepare a 9×13 baking pan with non-stick cooking spray. Mix the cake mix according to the package directions and divide the cake batter into 3 bowls. There …
From fantabulosity.com
From fantabulosity.com
CANDY CORN CAKE RECIPE WITH PHOTOS | POPSUGAR FOOD
Web Sep 7, 2021 Pre-heat oven to 350°F. In a large bowl, whisk together cake mix, egg whites, milk, and oil into a batter that is smooth and free of clumps. Divide the batter into the …
From popsugar.com
From popsugar.com
HOW TO MAKE A STUFFED CANDY CORN CAKE : FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
CANDY CORN CAKE | AMERICA'S TEST KITCHEN RECIPE
Web WHY THIS RECIPE WORKS. We concocted this bewitching cake inspired by an iconic Halloween treat: candy corn. We wanted to create the deepest, darkest chocolate cake …
From americastestkitchen.com
From americastestkitchen.com
STUFFED CANDY CORN CAKE – RECIPES NETWORK
Web Oct 31, 2017 Step 1. For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottom of each with parchment. Step 2. Whisk together the …
From recipenet.org
From recipenet.org
CANDY CORN CAKE: FLUFFY VANILLA CAKE W/ MARSHMALLOW …
Web Oct 28, 2019 Build the cake on a 6-inch cake board, and thoroughly chill the crumb coated cake. Once you’ve added the second layer of frosting, place another cake 6-inch cake …
From chelsweets.com
From chelsweets.com
You'll also love