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Easy Crazy Colored Cake
Kids will love this crazy-colored Halloween cake! Cake is so simple…..a child could make it.
Huge cake….so huge it could topple over when you attempt to cut a slice. This recipe can easily be cut in half so your cake isn’t as tall. Batter is made with several different colors using ketchup plastic bottles (Need 4 or 5 bottles). Use any combination of colors together. In fact, you could make each layer the same splash of 4 different colors to not use as much batter. Suggest making 3 layers instead.
Not everybody likes the entire list of Halloween candies….so you could just use only your favorite candies. Not all 11 that the recipe calls for. It’s still going to be chocolaty gooey delicious!
If you like the huge cake….then by all means go exactly by the instructions to create a huge centerpiece for any Halloween party.
Psychedelic Halloween Candy Cake Recipe
4 Boxes White Cake Mix (Duncan Hines Classic White)
Food Coloring Galore (4 different colors per layer)
FROSTING and FILLLING:
7 Tubs Hershey’s Milk Chocolate Frosting
Regular size bag of each of these Halloween Candies:
Mix four boxes of white cake, according to instructions. You want to have plenty of cake batter to divide and mix with crazy colors.
Divide batter and colorize generously. Each layer should be three or four different colors. Your cake can NEVERRR be too colorful.
Fill plastic squeeze bottles about 7/8 full of batter.
Add PLENTY of food coloring to each squeeze bottle (more is more when it comes to food coloring).
Spray and flour cake pans.
6. To create psychedelic cake effect, begin by squeezing about 1/2 cup of batter in concentric circles in the center of a cake pan. Repeat until cake pan is about ¾ full of batter. (Spooning the batter into cake pans will not achieve the desired effect.)
7. Bake as directed.
8. Cool cakes overnight, then freeze until ready to stack, fill and frost.
FROSTING and FILLING INSTRUCTIONS
Freeze candy overnight. Unwrap each piece and cut with scissors into small chunks. Freeze candy again.
Stack, frost and fill each layer with a generous spread of frosting, topped with chucks of candy.
Refrigerate before crumb coating the sides.
Crumb coat and refrigerate. (Refrigerating makes everything SO much easier).
5. Frost generously then carefully hand-place each chunk of candy on the side and top of the cake, sampling the candy as you go, of course!
6. Refrigerate finished until one hour before serving it up with much fanfare to your pretty party guests.