Q1: What is the absolute, number one secret to a moist and tender, from-scratch butter cake?

The secret is to use room temperature ingredients ! It is absolutely crucial that your butter, your milk, and your eggs are all at a true room temperature before you begin. This allows the fats and the liquids in your batter to emulsify properly, which is the key that creates a smooth, uniform batter that will trap air and bake up into a beautifully light and tender cake crumb.

Q2: What is the best and easiest way to get the smooth, striped frosting effect on the top of the cake?

The secret is a spinning cake stand (or a turntable) and one, single, continuous motion . By piping your three colors of frosting in thick, concentric rings, and then placing your offset spatula in the center and simply spinning the cake stand while you hold the spatula still, you are allowing the motion of the stand to do all the hard work of creating a beautiful, smooth, and perfectly blended design.

Q3: Can I make this cake ahead of time for a party?

Yes, this is a perfect make-ahead cake! You can bake the cake layers and prepare the frosting up to 2 days in advance. It is best to assemble and decorate the cake on the day of your party for the freshest and most impressive result.

Q4: How do I fill a cake for a "surprise-inside" effect?

The easiest method, as described in this recipe, is to use a small bowl or a large biscuit cutter as a guide to cut a clean circle out of the center of your bottom cake layer only . After you have placed this cake ring on your platter, you can simply fill the hole with your candy, and then place the top, whole cake layer on top to cover it.

Q5: What is marshmallow cream?

The recipe provided does not actually contain marshmallow cream, but rather a classic American buttercream . Marshmallow cream (or Marshmallow Fluff®) is a sweet, spreadable, marshmallow-like confection that can be used to make a very light and fluffy, no-cook frosting.

Candy Corn Cake (The Perfect Halloween Cake!)

A festive, from-scratch ‘Stuffed Candy Corn Cake,’ perfect as a showstopper for a Halloween party. This dessert features two layers of a classic vanilla butter cake. One layer is hollowed out and filled with a surprise center of candy corn candies. The cake is then covered in a rich vanilla buttercream frosting, which is divided and colored white, yellow, and orange. The frosting is piped in concentric rings on top and then smoothed out in a single motion to create a striking candy corn design.

Author: Evelyn

Ingredients

For the Cake:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for pans
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup whole milk, at room temperature
1 tablespoon vanilla extract
3 large eggs plus 1 large egg yolk, at room temperature
1 1/2 cups granulated sugar
For the Frosting:
4 1/2 cups confectioners’ sugar
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 tablespoons whole milk
1 1/2 teaspoons vanilla extract
For the Filling and Decoration:
1 1/2 cups (9 ounces) candy corn candies
1/2 teaspoon orange gel food coloring
2 teaspoons yellow gel food coloring

Instructions

Make the Cake Layers: Preheat the oven to 350°F. Butter and line two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk the milk, vanilla, eggs, and egg yolk.
In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy. Alternately add the flour mixture and the milk mixture, beginning and ending with the flour, until a smooth batter forms.
Divide the batter between the prepared pans and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
Make the Frosting: In a large bowl, beat the confectioners’ sugar, butter, milk, and vanilla with an electric mixer on low speed, then increase to medium-high and beat until light and fluffy.
Divide the frosting: leave 3 tablespoons white, color 3/4 cup orange, and color the remaining 3 3/4 cups yellow.
Assemble the Cake: Cut a 4-inch circle out of the center of one cake layer. Place this cake ring on a serving platter and frost the top with about 1/2 cup of yellow frosting. Fill the hole with the candy corn.
Place the second, whole cake layer on top.
Pipe the yellow frosting in rings on the outer edge of the cake top and all over the sides. Use a large offset spatula to smooth the frosting on the sides.
Pipe three concentric rings of orange frosting just inside the yellow rings on top. Spoon the white frosting into the very center.
Using one continuous, circular motion with the offset spatula, smooth the three colors of frosting on top of the cake to form flat stripes. Let the cake stand for 1 hour before serving.

Notes

Special Equipment: The recipe recommends 2 piping bags, a spinning cake stand, and a large offset spatula for the specific decorating technique.
The ‘surprise inside’ element of this cake comes from the candy corn filling hidden in the center.
The unique, clean-striped candy corn design on top is achieved by piping the colored frostings in rings and then smoothing them out in a single, continuous motion.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://cookupjoy.com/candy-corn-cake/