Candy Bucket Cake

Name: Candy Bucket Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 30
Cuisine: Global
Ingredients: 473 milliliters buttermilk; 118 milliliters dark chocolate frosting; 8 larges eggs; 2 long black licorice strings; 30 servings Snack-size candy, for topping; 340 grams orange rolled fondant (available at craft stores); 30 servings Orange gel food coloring, for tinting; 1 kgs boxes spice cake mix; 907 grams vanilla frosting; 158 milliliters vegetable oil

The recipe Candy Bucket Cake can be made in approximately 3 hours. This recipe serves 30. This dessert has 484 calories, 5g of protein, and 20g of fat per serving. If you have orange gel food coloring, chocolate frosting, vegetable oil, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Candy Bucket Cookies, Sand Bucket Cake, and Sand Bucket Angel Food Cake.

Instructions

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.

Ingredients you will need

Cooking Spray

Buttermilk

Egg

Cooking Oil

Equipment you will use

Cake Form

Blender

Bake until a toothpick comes out clean, about 25 minutes for the round cake and 30 to 35 minutes for the Bundts; let cool.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Orange Food Color

Frosting

Spread

Lightly dust a sheet of wax paper with cornstarch.

Ingredients you will need

Corn Starch

Equipment you will use

Wax Paper

Roll out the fondant on the paper into a 21-by-8-inch rectangle, about 1/8 inch thick.

Ingredients you will need

Fondant Icing

Roll

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.

Ingredients you will need

Fondant Icing

Base

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.

Ingredients you will need

Cut Out Cookies

Equipment you will use

Toothpicks

Knife

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.

Ingredients you will need

Fondant Icing

Equipment you will use

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.

Ingredients you will need

Chocolate Frosting

Frosting

Cut Out Cookies

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Candy

Photograph by Kat Teutsch

Equipment

Ingredients

Servings:

473milliliters

buttermilk 118milliliters

dark chocolate frosting 8larges

eggs 2

long black licorice strings 30servings

Snack-size candy, for topping 340grams

orange rolled fondant (available at craft stores)30servings

Orange gel food coloring, for tinting 1kgs

boxes spice cake mix 907grams

vanilla frosting 158milliliters

vegetable oil

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "