Candy Land Cake Recipes

CANDY LAND CAKE

Steps:

• Line two 13x9-in. baking pans with waxed paper and grease the paper. Prepare cake batter; pour into prepared pans. Bake according to package directions. Cool for 15 minutes before removing from pans to wire racks to cool completely; remove waxed paper. , Level tops of cakes; place side by side on a covered board. Frost top and sides of cake with vanilla frosting; mist with food color spray if desired., With Candy Land game board as your guide, form a path using Starburst candies. With the chocolate bar and chocolate kisses, make an arrow; pipe "Start" on the arrow with vanilla frosting. , For forests, add peanut butter cups topped with piped chocolate frosting, chocolate jimmies, gumdrops, Dum Dum Pops, candy canes and rock candy., For castle, pipe vanilla frosting into ice cream cones. Garnish with Dots and sprinkles., Between the pathways, add green colored sugar, sprinkles, miniature marshmallows, peppermints and conversation hearts. Pipe additional frosting to fill in spaces; top with sprinkles. , Pipe vanilla frosting around base of cake; place peppermints around top edge of cake.

CANDY LAND CAKE

Steps:

• Line two 13-inch x 9-inch baking pans with waxed paper and grease the paper. Prepare cake batter; pour into prepared pans. Bake according to package directions. Cool for 15 minutes before removing from pans to wire racks to cool completely; remove waxed paper.
• Level tops of cakes; place side by side on a covered board. Frost top and sides of cake with vanilla frosting; mist with food color spray, if desired.
• With Candy Land game board as your guide, form a path using Starburst candies. With vanilla frosting, pipe "Happy Birthday" on candies. With chocolate frosting, make an arrow, pipe "Start" on the arrow with vanilla frosting.
• For the Mountain/Gumdrop pass, use a red Fruit Roll-Up, red coarse sugar and Dots.
• For the Forests, add peanut butter cups topped with piped chocolate frosting, chocolate jimmies (sprinkles), gumdrops, Dum Dum pops, candy canes and rock candies.
• For the Castle, pipe vanilla frosting into ice cream cones, garnish with Dots and sprinkles.
• Between the pathways, add green colored sugar, sprinkles, miniature marshmallows, peppermints and conversation hearts. Pipe additional frosting to fill in spaces; top with sprinkles.
• Pipe vanilla frosting around base of cake; place peppermints around the top edge of cake.
• NOTE: This cake is best eaten the day it's prepared. Do not refrigerate.

CANDY LAND CAKE

Steps:

• Bake and ice cakes according to box directions - this specific cake needs to be larger than just one cake mix.
• Using different candies, decorate the top of the cake to resemble the Candy Land playing board. We used starburst candies for the "road", mints for the border, candy canes (for candy cane forest), dum dum suckers, chocolate kisses, icing covered ice cream cones, etc. This is one of those recipes that really lets you GET CREATIVE and personalize it to the birthday boy/girl's tastes! It was as much fun to make as it was to eat!

PEANUT BUTTER AND CHOCOLATE CANDY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
• In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
• Bake for 20 to 25 minutes. Do not overbake.
• While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.

PEPPERMINT ICE CREAM CANDYLAND CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 15x10x1-inch baking sheet; line with parchment. Butter parchment. Whisk first 4 ingredients in large bowl. Melt butter in medium saucepan. Remove from heat. Add chocolate chips; stir until melted. Whisk in 3/4 cup water, cocoa, and vanilla until blended. Whisk in egg. Add to dry ingredients; whisk to blend. Pour batter onto prepared baking sheet.
• Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes. Cool cake on baking sheet on rack 15 minutes. Run knife around pan sides to loosen cake. Turn cake out onto sheet of foil; cool. Cut cake crosswise into 3 equal strips. Freeze cake strips 1 hour.
• Place 1 cake strip on platter. Working quickly, spoon 3 1/2 cups peppermint ice cream in dollops over cake; spread evenly to edges. Top with second cake strip; spoon 3 1/2 cups ice cream in dollops over cake; spread evenly to edges. Top with third cake strip; freeze 1 hour. Spread enough remaining ice cream over top and sides of cake to cover generously (about 6 cups). Freeze until firm, about 3 hours.
• For candy brittle:
• Place 20-inch-long sheet of foil on work surface. Mark off 16x12-inch rectangle. Stir sugar, 1/2 cup water, and corn syrup in heavy small saucepan over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until candy thermometer registers 300°F, tilting saucepan slightly to submerge bulb, about 15 minutes.
• Being very careful (syrup is extremely hot), pour boiling syrup in wide zigzag lines across foil. Working quickly and using offset metal spatula, spread syrup evenly to 16x12-inch rectangle. Immediately sprinkle generously with candies, pressing larger pieces into syrup to adhere (do not touch hot syrup). If syrup hardens before all candies have been applied, slide foil with brittle onto large rimless baking sheet and place baking sheet directly over burner set on high heat to soften syrup, about 10 seconds, rotating sheet, then remove from heat and immediately apply remaining candies. Cool completely.
• Starting at 1 end of brittle, break off irregular pieces, peeling foil as you go. Press brittle upright, candy side out, onto top and sides of cake and freeze. DO AHEAD: Cake can be made 2 days ahead. Cover and keep frozen.
• For chocolate sauce:
• Bring water to simmer in small saucepan. Remove from heat. Add chocolate; whisk until smooth. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm sauce before continuing.
• Slice cake and serve with sauce.