Easy Candy Corn Cake
Learn how to make an easy candy corn cake with orange, yellow and white colored buttercream icing. Great for spooky Halloween parties.
Servings: 9 Slices
Calories: 630kcal
Ingredients
- 2 Orange cakes Round, 8×2 each
- 6 cups Buttercream icing Colored orange, yellow, white
Instructions
- Bake cakes and allow them to cool completely.
- Place one cake on serving dish and spread white icing on top.
- Place the other cake on top and press gently to secure into place.
- Frost the entire cake in white buttercream icing.
- Fill three piping bags- one with orange icing, one with yellow and one with white frosting. Attach Wilton's Tip #1M to each bag.
- Let's decorate the side of the cake first- Squeeze yellow, orange and white icing randomly around the cake. Now, run your spatula in an upward direction. Do this all around your cake.
- Let's decorate the top of the cake now- Pipe a swirl of orange frosting around the outer edge of the cake in the shape of a circle. Pipe white frosting inside the orange circle. Pipe yellow frosting inside the white circle. Pipe orange frosting inside the yellow circle. Finally, pipe a white star in the center of the orange circle. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 630kcal | Carbohydrates: 102g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Sodium: 277mg | Potassium: 51mg | Sugar: 95g | Calcium: 5mg | Iron: 1mg