Candy Corn Cake

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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


--Recipe courtesy of Cathy Pollak



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