How to Make an Easy Ombre Candy Corn Cake
A couple of weeks ago I had some extra cake batter from an order, so I baked two 6 inch layers, filled and frosted them, and popped them in the frig. I’d been dying to make yet another candy corn themed dessert
Confession time… I just finally made it today. Procrastinate much, Rose?
But seriously, this cake was one of the few highlights of a really LOUD day with my kids… and it was a pretty good mood lifter if you ask me 🙂
Confession time again… also fed it to my kids (and the kids at church tonight) and it was still delicious. 😀 Whoop-Whoop!
I didn’t say both layers were the same flavor did I? The top was dark chocolate and the bottom was vanilla. I love making cakes like this with two flavors… I’ve done chocolate and vanilla a few times. I’ve also done white cake with strawberry… mmmmm!
I knew this idea would be easy to pull together and it literally took me less than 10 minutes to go from crumb-coated cake to finished. That includes snapping pics of the steps!
Wanna see how to make it? Here you go (and I’d love for you to hover over it and Pin it!):
I fully admit that this cake is not super perfect but I’m okay with that… it was meant to be fun and easy and fast!
After I finished frosting it and taking that last picture, I realized it really needed a different cake stand, so I switched to a clear one…
Much better, right?
The only “tools” I used to decorate this cake was an Ateco #808 large round tip (from this Ateco large tube set) and a 9″ off-set spatula. But really, you could get by with just a butter knife if you had to!
After smearing all the sides, I smoothed down the top and piled on some candy corn and called it a day! Or a cake? Ha.
What do you think? Is this a cake you could/would make? Do you have any questions?
