GUM BALL MACHINE CAKE
Party cakes CAN be easy! No special decorating skills required. Candies and frosting create the fun.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of one 8-inch or 9-inch round pan and one 8-inch square pan.
- In large bowl, beat cake mix, soda pop, oil, egg whites and a few drops food color with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly between pans.
- Bake 26 to 34 minutes or until toothpick inserted in center comes out clean (times may vary between the two pans). Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Freeze cakes uncovered about 1 hour for easier frosting if desired.
- Place round cake near one end of tray for globe of gum ball machine; frost top and side with half of the frosting. Place square cake next to round cake for machine base. Stir 1 teaspoon food color into remaining frosting; frost sides and top of base with frosting. Wrap candy bar with foil. Place foil-wrapped candy bar near bottom of base. Use decorating gel to draw trap door on candy bar. Arrange chocolate coin and peanut candy above candy bar. Arrange gum balls on globe. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 1 1/2 g
CANDY BUCKET CAKE
Provided by Food Network Kitchen
Time 3h
Yield 25 to 30 servings
Number Of Ingredients 12
Steps:
- Spray one 8-inch-round cake pan and two 6-cup Bundt pans with cooking spray. Beat the cake mixes, eggs, buttermilk and oil with a mixer; divide among the pans. Bake until a toothpick comes out clean, about 25 minutes for the round cake and 30 to 35 minutes for the Bundts; let cool.
- Tint the vanilla frosting with orange food coloring. Trim the flat sides of the Bundt cakes and the top of the round cake to make level. Turn 1 Bundt cake upside down; spread with frosting. Top with the round cake, more frosting and the other Bundt cake, then frost the whole cake and chill 30 minutes.
- Lightly dust a sheet of wax paper with cornstarch. Roll out the fondant on the paper into a 21-by-8-inch rectangle, about 1/8 inch thick. Cut into 12 strips, 8 inches long and 1 3/4 inches wide, tapering the ends as shown.
- Attach the fondant strips to the cake, lightly pressing and smoothing them from the base of the cake upward. Refrigerate the cake 30 minutes.
- Draw jack-o'-lantern eyes, a nose and a mouth on paper and cut them out; attach to the cake with toothpicks. Score around the cutouts with a paring knife, then remove the toothpicks and paper.
- Trace the scored lines with the knife, cutting through the fondant and slightly into the cake. Pry out the pieces with the tip of the knife.
- Cut a 1-inch-deep circle out of the top of the cake. Put the dark chocolate frosting in a resealable plastic bag; snip the corner and pipe the frosting into the cutouts.
- Twist the 2 strings of licorice together and insert into the top of the cake to make a handle. Fill the top of the cake with snack-size candy.
BUBBLE WRAP HONEYCOMB CAKE RECIPE BY TASTY
This cake is the bee's knees! We used boxed cake mix to keep things simple, but feel free to get fancy by making your own. When melting the candy, make sure you're on medium power. Microwaving on high power will cause the candy to seize. For a finishing touch, drizzle on extra honey and top with our homemade honeycomb. You and your guests won't be able to stop buzzin' about it!
Provided by Betsy Carter
Categories Desserts
Time 2h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the honey buttercream frosting: In a large bowl, cream together the butter and cream cheese with an electric mixer on medium speed until well combined, scraping down the sides of the bowl as needed. Add the honey and beat to incorporate. Add the powdered sugar and a pinch of salt and beat on low until mostly combined. Increase the mixer speed to high and beat for 3-5 minutes more, until the buttercream is light and fluffy. If the frosting feels soft, you can also refrigerate it for 10-15 minutes so it stiffens slightly.
- Assemble the cake: Place a cardboard cake round on a cake turntable and dab a small amount of frosting in the center of the cardboard round. Center one yellow cake layer over the dab of frosting, then evenly spread about ½ cup of buttercream on top with an offset spatula. Top with a layer of chocolate cake, then another ½ cup of frosting. Repeat with the remaining cake layers and frosting. After adding the final layer, lightly frost the entire cake to create a thin crumb coat.
- Refrigerate the cake for 15 minutes.
- Cover the chilled cake with the remaining frosting in an even layer. Return the cake to the refrigerator for 15 minutes more, to allow the frosting to stiffen.
- Take the cake out of the refrigerator. With the bubbles facing outward so they don't get frosting on them, wrap the sheet of bubble wrap around the perimeter of the cake. Trim the wrap to form a collar that fits loosely around the cake and comes about 2 inches over the top edge. Remove the bubble wrap. Keep the cake in the refrigerator until you're ready to finish the assembly.
- Make the yellow candy honeycomb: Place the candy melts in a medium microwave-safe bowl. Microwave on medium power (not on high, which will cause the candy to seize) in 30-second intervals, stirring in between, until the candy is fully melted and smooth.
- Place the bubble wrap bubble-side up on a flat surface. Pour most of the melted candy along the bottom two-thirds of the bubble wrap. Working quickly, use an offset spatula to spread the candy over the bubble wrap, leaving the top third empty. Once the bottom two-thirds are evenly covered, use a spatula to spread the candy in a wave pattern along the top edge. Let sit for 5 minutes. While you wait, remove the cake from the refrigerator and position it near the bubble wrap.
- After 5 minutes, test the bubble wrap by lifting up a corner. If it looks like it is beginning to harden and has a sheen to it but is still pliable, it is ready to be used. If the candy is still very loose and dripping, let sit for another 1-3 minutes, checking every minute.
- Once the candy has set, pick it up by the top corners and quickly wrap the side with the candy around the cake. Press it onto the cake so it sticks. Once attached, try to slowly peel one corner of bubble wrap off. It it sticks, let sit for 1-3 minutes, checking every minute, until ready to peel. If it begins to peel, continue slowly peeling off the bubble wrap until entirely removed. If the candy cracks while you are peeling off the bubble wrap, either remelt and repeat the process, or break it into large shards to decorate the outside of the cake. Refrigerate until serving time.
- Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb. Drizzle honey around the edges of the yellow candy honeycomb.
- Carefully slice the cake. Drizzle each piece with more honey before serving.
- Enjoy!
BUBBLE GUM CANDY CAKE
Whoever said, 'don't play with your food' never baked a Bubble Gum Candy Cake. It's as fun to decorate, as it is to eat!
Provided by Allrecipes Member
Time 1h30m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 9" x 13" pan.
- Prepare cake batter as directed on package.
- Pour cake batter into prepared pan and bake for 25 to 35 minutes or until toothpick inserted into cake comes out clean.
- Let cake cool completely and remove from pan.
- Pour 1 packet of Duncan Hines® Frosting Creations™ Bubble Gum Flavour Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second packet and can.
- Frost cake with the Bubble Gum frosting you just created. Transfer any additional frosting to a piping bag with a decorator tip.
- Pipe borders and decorative elements. Decorate with candy and serve.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 54 g, Cholesterol 44.8 mg, Fat 18.5 g, Protein 1.8 g, SaturatedFat 8 g, Sodium 276.8 mg, Sugar 29.2 g
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