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 It’s officially autumn, and you can feel the magic in the air. While
some are sad to see the summer weather disappear, I welcome the new
chillier climate with open arms.
As the colors of fall slowly
emerge, bold crimsons, brawny browns and golds, I find myself easily
seduced by the changing landscape. The rattling bronze oak leaves -some
already dark chocolate and crisping at the edges - seem to awaken and
enhance my imagination. In one swirling breeze I am energized and
inspired unlike any other season of the year.
However, it’s
the dashes of unexpected brightness brought about by Halloween that
give me my biggest thrill. I have always admittedly been a "Halloween
junkie." I can’t remember a time I haven’t been up for a little
Halloween hijinks, including some kind of playful hocus pocus, a
pumpkin palooza party or trick-or-treat fun.
My irresistible
attraction to this holiday overflows into my cooking. I enjoy creating
fun Halloween treats from common, everyday foods. This creation takes a
classic white cake and icing recipe and easily transforms them into
these individual candy corn cakes with orange-cream Icing.
These are a surefire hit for any Halloween celebrations you have
planned this month. Their striking presentation will delight young and
old goblins alike.
Candy Corn Cake
2 cups cake flour
1 1/2 cups sugar
12 tablespoons unsalted butter, softened plus more for buttering the pans
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon paste food coloring in both lemon yellow and orange (used separately in each cake)
Orange and yellow candy sprinkles
Candy Corn
*Paste
food coloring allows for the vibrant colors in this cake. Liquid food
coloring can be used but does not give the same result. Paste food
coloring can be found at WalMart and any cake decorating store such as
Every Baking Moment in Dixon.
Butter two 13 by 9 by 2-inch pans.
In a medium-sized mixing bowl, sift together cake flour, baking powder and salt. Set aside.
In a large mixing bowl, beat together unsalted butter and sugar for a full 5 minutes; when finished, the consistency will be light and fluffy. Combine egg whites, whole
milk and vanilla extract. Add 1/3 of the flour mixture to the
butter-sugar mixture, then add half the milk mixture.
Continue
to alternate these ingredients beginning and ending with the flour
mixture making sure to scrape down the sides of the bowl between
additions. Add 3/4 teaspoon of orange food coloring and mix until fully
combined.
Pour batter into prepared pan and smooth the top with a spatula.
Repeat these directions for the second cake changing only the color of food coloring to lemon yellow.
Place
both cakes into a 310-degree oven for 32-38 minutes. By baking at this
temperature, the cakes will cook slower and have a flatter surface.
Make sure to check for doneness with a toothpick in the middle of the
cake before removing from the oven. Let completely cool.
Orange-Cream Icing
4 cups confectioner’s sugar
1 cup shortening
3 tablespoons whole milk
2 teaspoons orange extract
In
a large bowl, combine confectioner’s sugar, shortening, whole milk and
orange extract. Beat on low speed to combine, and then beat on medium
speed for a full 5 minutes.
Make sure to use shortening that is fresh and not stale as this will greatly affect the taste of the icing.
Cover the icing with plastic wrap until ready to use. The icing needs to be at room temperature while working with it.
Cake Assembly
To assemble the cakes, start at the far corner of
the pan and use a 2 1/2-inch diameter biscuit cutter. Cut round shapes
in both your yellow and orange cakes. Remove the rounds with a small
spatula taking care not to break them apart. Place each round on wax
paper.
Place a large spoonful of icing on top of the yellow cake
round, smoothing with a knife. Place the orange round on top of the
icing and finish off with a dollop of icing. Add candy corn and both
orange and yellow sprinkles for decoration
Originally published in Davis Life Magazine. To see more of Cathy’s recipes, visit her site at www.noblepig.com.
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