Halloween Candy Corn Cakes
Our Triangle Tray at bon COOK™ is super cute and, of course, I could not miss the opportunity to make mini cakes shaped like Candy Corn for Halloween. The possibilities are endless with that tray. Get yours today right HERE!
Check out more Halloween Recipes HERE!
I hope you will enjoy this recipe as much as I did. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Halloween Candy Corn Cakes
These Halloween French Pound Cakes are not only Super cute, being shaped like Candy Corn, they are D.E.L.I.C.I.O.U.S.!
Equipment
Ingredients
- 2 (103 g) eggs (Weight your eggs without the shell and apply the same weight to the Flour, Sugar and Butter. Mine was 3.63oz (103g))
- 1/2 cup (103 g) sugar (Same weight as the Eggs)
- 7 tbsp (103 g) butter (Same weight as the Eggs | Melted)
- 1 tsp (5 g) vanilla bean paste
- 7/8 cup (103 g) all-purpose flour (Same weight as the Eggs)
- 1/16 tsp (0.40 g) sea salt
- 6 drops Yellow Food Colorant
- 6 drops Orange Food Colorant
Instructions
- Place your Triangle Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
POUND CAKE
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In the bowl of your stand mixer beat the eggs and sugar for about 8 minutes (Medium speed) until light and fluffy. It needs to triple in size. Gently add the cooled melted butter and the vanilla bean paste. Do not overmix. Then, fold the Flour and Sea Salt.
ASSEMBLY
- Split your batter into 2x 2/5 and 1×1/5 bowls. In the first one (2/5), gently mix your Yellow Food Colorant, and in the second one (2/5), mix in your Orange Food Colorant. Transfer each one into a different piping bag. Set aside.
- Pipe your preparation into your Flexipan® following the colors of a Candy Corn. Refrigerate for 10 minutes.
BAKE!
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 10min). It is ready when the toothpick inserted in the center comes out clean.
- Once your Halloween Candy Corn Cakes are out of the oven, let them cool down for about 10min before unmolding. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 204kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 122mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 366IU | Calcium: 11mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
Pingback: All About Halloween! (Easy Recipes) - Baking with Nessa