For our Halloween potluck at work last week, I made a cake. It wasn't any ordinary cake, but instead, a 4-layered candy corn cake. If that doesn't sound like a lot of work on its own, add four different kinds of cake into the mix. So many different flavors packed into one little cake. It was a hit at work.
My inspiration came from Curly Girl Kitchen, where she created a soft pastel-colored cake that made me swoon. While my rendition didn't turn out exactly how Heather made hers, I am really quite pleased with my efforts. The feedback I received alone for constructing this sweet concoction was fabulous.
You may find the original recipe here, amongst many of her other fabulous recipes.
I opted to simplify the recipe a bit by omitting the vanilla buttercream frosting altogether, mainly because I was unable to find powdered meringue on such short notice. I found a chocolate buttercream frosting from my Betty Crocker cookbook, which did the trick and used this in between each layer, and obviously around the entire body f the cake.
I decided that since my trimmed cake didn't turn out so pretty, covering it in frosting would camouflage some of my imperfections. I also skipped on the ganache as my buttercream was so rich, no one would be able to eat more than just a bite.
The next time I make this cake, I will not let it bake as long (to prevent over-baking on the edges) and I'll add just a tad bit more food coloring to the orange and red cakes so that there is more contrast against the white cake for the orange, and so that the red cake doesn't appear pink.
The flavors and the moist texture were delicious, and the almond cake was my absolute favorite! A huge shout-out and thank you to Heather for coming up with this tasty treat.
Now I'm off to sip my leftover pumpkin spice latte and drift off to dreamland.